"James Silverton" wrote in message
...

"Musashi" wrote in message
m...

"Dan Logcher" wrote in message
...
Blair P. Houghton wrote:
Deletions
I have eaten various "wild" salmon and found that the taste varies.
Some have been fairly "strong" while most have really been no different
from farmed atlantic in strength. The color varies too as sockeye seems
really red
and bright, whereas king and coho tend to be more orange.
But even then they are not quite as orange as atlantic.
In Japan the main salmon eaten is chum salmon, which is not highly
regarded
in the US.
But with the extent of salt that is applied to it, I don't think I could
tell the taste very
clearly.

It's obviously a matter of personal preference but for cooked salmon I
much
prefer wild, especially Copper Canyon! Judging by the color and the fact
that it is available year round, I suspect most sushi salmon is farmed and
I've only once had the chef mention wild salmon. This was in Canada and he
was proud of the fact that he had caught the fish himself!


By "Copper Canyon" I presume you mean the wild salmon of the Copper River.
I have seen that labeling and it annoys me to no end because there are three
runs
in the Copper River, king, sockeye and coho, so it doesn't tell me all that
much
about the exact fish being sold.

"Musashi" wrote in message
. com...

"James Silverton" wrote in message
...

"Musashi" wrote in message
m...

"Dan Logcher" wrote in message
...
Blair P. Houghton wrote:
Deletions
I have eaten various "wild" salmon and found that the taste varies.
Some have been fairly "strong" while most have really been no
different
from farmed atlantic in strength. The color varies too as sockeye
seems
really red
and bright, whereas king and coho tend to be more orange.
But even then they are not quite as orange as atlantic.
In Japan the main salmon eaten is chum salmon, which is not highly
regarded
in the US.
But with the extent of salt that is applied to it, I don't think I
could
tell the taste very
clearly.

It's obviously a matter of personal preference but for cooked salmon I
much
prefer wild, especially Copper Canyon! Judging by the color and the fact
that it is available year round, I suspect most sushi salmon is farmed
and
I've only once had the chef mention wild salmon. This was in Canada and
he
was proud of the fact that he had caught the fish himself!


By "Copper Canyon" I presume you mean the wild salmon of the Copper River.
I have seen that labeling and it annoys me to no end because there are
three
runs
in the Copper River, king, sockeye and coho, so it doesn't tell me all
that
much
about the exact fish being sold.


I'll have to wait 'til next year and check carefully (g).

Jim.

"Blair P. Houghton" wrote in message
...
Jim S. wrote:
Third point is about the taste differences. All things being equal,(
and they never are) the average consumer doen't know whether they are
eating wild or farm raised fish.

I can. Farm raised atlantic salmon is much more delicate
while retaining salmon flavor. It's almost entirely the
reason I started eating salmon again a couple of years ago.
Wild salmon can be downright gamey, which is okay if you're
looking for exactly that sort of experience. The farmed
versions take to various forms of cooking, while the
wild ones are going to scream "fishy" under the strongest
of spices. Which is good if that's what you want, but not
so good for your more subtle seasonings.

I can too.
It's funny, if I eat farmed salmon I taste a bland flavorless fish. Maybe
you should try a different fish monger if the wild fish you've eaten tastes
gamey. Overcooking can make a fish taste stronger too, try cooking your fish
a little less.


As I said, the fisheries have a chance to adapt, but
they're taking an atavistic view of the economic shift,
and it will only end up costing them resources that could
improve their post-adaptation position, while costing
the consumer in needless regulation (e.g., the ridiculous
requirement to label farmed salmon as "color added" even
though the color is obtained in the same way, from the
salmon's food, and the coloring comes from exactly the
same chemical source).


I don't think it's unreasonable for consumers to know the fact that food
colouring is added to their food.


--Blair
"There oughta be a movie."

F t B wrote:

"Blair P. Houghton" wrote in message
...

Jim S. wrote:

Third point is about the taste differences. All things being equal,(
and they never are) the average consumer doen't know whether they are
eating wild or farm raised fish.

I can. Farm raised atlantic salmon is much more delicate
while retaining salmon flavor. It's almost entirely the
reason I started eating salmon again a couple of years ago.
Wild salmon can be downright gamey, which is okay if you're
looking for exactly that sort of experience. The farmed
versions take to various forms of cooking, while the
wild ones are going to scream "fishy" under the strongest
of spices. Which is good if that's what you want, but not
so good for your more subtle seasonings.


I can too.
It's funny, if I eat farmed salmon I taste a bland flavorless fish. Maybe
you should try a different fish monger if the wild fish you've eaten tastes
gamey. Overcooking can make a fish taste stronger too, try cooking your fish
a little less.


Uh, maybe you should find a different fish monger if all the farmed salmon is
bland flavorless fish. The farmed salmon I eat has good, rich flavor.

I don't think it's unreasonable for consumers to know the fact that food
colouring is added to their food.

Same here. I'd like to know when they dye products.

--
Dan

F t B wrote:
you should try a different fish monger if the wild fish you've eaten tastes
gamey. Overcooking can make a fish taste stronger too, try cooking your fish
a little less.

Fish monger.

Heh.

This is Phoenix, remember.

The wild salmon - which is actually available every day -
in the upscale supermarket looks more like lox than sushi.

I don't think it's unreasonable for consumers to know the fact that food
colouring is added to their food.

It's not "added" to their food. It's fed to the salmon
as part of their diet, which is exactly how the wild
fish get it. It's unreasonable to force fish farmers
and farmed-fish sellers to label their product with
every specific step in the process. Especially when
the particular label tells the consumer exactly nothing
significant.

--Blair
"Make the other guys label theirs
'free-range salmon.'"

"Dan Logcher" wrote in message
...
F t B wrote:

"Blair P. Houghton" wrote in message
...

Jim S. wrote:

Third point is about the taste differences. All things being equal,(
and they never are) the average consumer doen't know whether they are
eating wild or farm raised fish.

I can. Farm raised atlantic salmon is much more delicate
while retaining salmon flavor. It's almost entirely the
reason I started eating salmon again a couple of years ago.
Wild salmon can be downright gamey, which is okay if you're
looking for exactly that sort of experience. The farmed
versions take to various forms of cooking, while the
wild ones are going to scream "fishy" under the strongest
of spices. Which is good if that's what you want, but not
so good for your more subtle seasonings.


I can too.
It's funny, if I eat farmed salmon I taste a bland flavorless fish.
Maybe
you should try a different fish monger if the wild fish you've eaten
tastes
gamey. Overcooking can make a fish taste stronger too, try cooking your
fish
a little less.


Uh, maybe you should find a different fish monger if all the farmed salmon
is
bland flavorless fish. The farmed salmon I eat has good, rich flavor.

I don't think it's unreasonable for consumers to know the fact that food
colouring is added to their food.

Same here. I'd like to know when they dye products.

--
Dan

You poor boys and girls sure have a lot to learn about fish and salmon and
food and life and about sushi as that is the topic of this newsgroup. Come
visit the real world sometime and we will show you a thing or two about
salmon and sushi and seafood. Get out of the smogged out city, the fake
restaurants the highrises and the sweaty offices and take a tour with me and
my friends to see how we real men spend our spare time on the West Coast of
Canada. Yes we do have professional jobs, University degrees, eat in fine
sushi restaurants run by real Japanese people (we have hundreds of Japanese
sushi places) and visit our clean city, where the wonderful world of nature
is just outside the city limits and not reserved for just a priveleged few.

Take the slide show tour folks and see what you are missing. Then, if your
nice, we will let you come visit and spend some of your bland coloured money
and if you are good we will get you out for a day on the water if your
polluted lungs and bodies could deal with it, and then a night on the town.

http://fish.ssni.ca/gallery/view_alb...nNoggin&page=1

http://www.globalairphotos.com/large...own/1996/220/2

After all that we will take you to a salmon slug farm for a day and show you
how the crap that you are eating is raised in it's own shit and disease and
I can promise you that you will never touch the stuff again. Ah what a
little enlightment could do. These places are a lot like the leper colonies
of old.

We will welcome you and your greenbacks with open arms. Well your
greenbacks anyway.

Humbly yours,

Bill

"F t B" wrote in message
news:VGXNb.28521$n44.8862@clgrps13...

I can too.
It's funny, if I eat farmed salmon I taste a bland flavorless fish. Maybe
you should try a different fish monger if the wild fish you've eaten
tastes
gamey.

"bland flavorless"? Perhaps it is you who should find a different fish
market . . . farmed Atlantic and King salmon are very tasty whether they
come from Chile, Norway or Canada.

"D. Lutjen" wrote in message
news
"F t B" wrote in message
news:VGXNb.28521$n44.8862@clgrps13...

I can too.
It's funny, if I eat farmed salmon I taste a bland flavorless fish.
Maybe
you should try a different fish monger if the wild fish you've eaten
tastes
gamey.

"bland flavorless"? Perhaps it is you who should find a different fish
market . . . farmed Atlantic and King salmon are very tasty whether they
come from Chile, Norway or Canada.



Mr. Lutjen I doubt if you have ever tasted farmed "King Salmon" Perhaps you
have but if you have could you please tell us where it came from then we
would know.? I am not aware of any such thing happening on this planet
although there may be some small specialty place, but I doubt it. I do
admit there have been a couple experimental tiny operations here in BC that
tried it with Pacific Sockeye and Coho and King's (we call them Springs)
but for the most part they failed.

"D. Lutjen" wrote in message
news
"F t B" wrote in message
news:VGXNb.28521$n44.8862@clgrps13...

I can too.
It's funny, if I eat farmed salmon I taste a bland flavorless fish.
Maybe
you should try a different fish monger if the wild fish you've eaten
tastes
gamey.

"bland flavorless"? Perhaps it is you who should find a different fish
market . . . farmed Atlantic and King salmon are very tasty whether they
come from Chile, Norway or Canada.


The farmed fish I've eaten was either at a buffet and at some local
restaurant and while some people raved about the fish, I thought it was
rather bland. The salmon I normally consume are ones that I catch myself
(coho, sockeye, springs). I still think a fillet of fresh sockeye tastes
better than a fillet of atlantic and given a choice I'd pay the extra couple
of bucks for a wild fish.

wrote:
Yep. The koi in my backyard are fed a color enhancing diet. The enhancement
comes from the vitamins amd minerals in the natural foods combined in their
feed, not from 'Red #2', etc. They're over six years old now and in
excellent health, but I'd only eat them in a dire emergency, as with my
dog.

I'd never thought of garnishing dog with koi. I'll have
to try that sometime...

--Blair
"English? Why, it's the easiest language
on Earth. I learnt it before I could talk."

"Bill" wrote in message
news:yfmOb.154085$ts4.78328@pd7tw3no...

Mr. Lutjen I doubt if you have ever tasted farmed "King Salmon"

Bzzzt. Wrong.

Perhaps you
have but if you have could you please tell us where it came from then we
would know.? I am not aware of any such thing happening on this planet
although there may be some small specialty place, but I doubt it. I do
admit there have been a couple experimental tiny operations here in BC
that
tried it with Pacific Sockeye and Coho and King's (we call them Springs)
but for the most part they failed.

If you don't know, I'll bet somebody in the gov't in BC would have the
information . . . King's have been farmed in BC continously since long
before Atlantics. It's a big business, farmed Kings, in BC.

At present there are only a few small farms producing Chinook
Salmon-oncorhynchus tshawytscha-here in BC.

Atlantic Salmon are preferred for farms because they have been
domesticated for many many generations-40+ from what I've read-and are
acclimated to the stressful shitty conditions in the cages.





On Wed, 21 Jan 2004 17:33:35 -0800, "D. Lutjen"
wrote:

"Bill" wrote in message
news:yfmOb.154085$ts4.78328@pd7tw3no...

Mr. Lutjen I doubt if you have ever tasted farmed "King Salmon"

Bzzzt. Wrong.

Perhaps you
have but if you have could you please tell us where it came from then we
would know.? I am not aware of any such thing happening on this planet
although there may be some small specialty place, but I doubt it. I do
admit there have been a couple experimental tiny operations here in BC
that
tried it with Pacific Sockeye and Coho and King's (we call them Springs)
but for the most part they failed.

If you don't know, I'll bet somebody in the gov't in BC would have the
information . . . King's have been farmed in BC continously since long
before Atlantics. It's a big business, farmed Kings, in BC.

"Sam Salmon" wrote in message
...

At present there are only a few small farms producing Chinook
Salmon-oncorhynchus tshawytscha-here in BC.

Tell BiteMeBill.

Those "few small farms" are exporting quite a bit of farmed King salmon to
the U.S. Not as much Atlantic salmon but still very substantial volumes.

"D. Lutjen" wrote in message
...
"Sam Salmon" wrote in message
...

At present there are only a few small farms producing Chinook
Salmon-oncorhynchus tshawytscha-here in BC.

Tell BiteMeBill.

Those "few small farms" are exporting quite a bit of farmed King salmon to
the U.S. Not as much Atlantic salmon but still very substantial volumes.


What is "quite a bit"? 50? 500? 5000? 50000?
I know they do farm Springs/Chinooks/Kings, but a farmed fish is still a
farmed fish no?

"F t B" wrote in message
news:_uIQb.20198$oj2.6694@edtnps89...

"D. Lutjen" wrote in message
...
"Sam Salmon" wrote in message
...

At present there are only a few small farms producing Chinook
Salmon-oncorhynchus tshawytscha-here in BC.

Tell BiteMeBill.

Those "few small farms" are exporting quite a bit of farmed King salmon
to
the U.S. Not as much Atlantic salmon but still very substantial
volumes.


What is "quite a bit"? 50? 500? 5000? 50000?
I know they do farm Springs/Chinooks/Kings, but a farmed fish is still a
farmed fish no?

Hate to sound abrupt but you and BiteMeBill can do your own homework.
BiteMeBill said farmed Kings don't exist, Sam Salmon chimes in saying
production is limited to a few small farms . . . we've got a major
supermarket chain in Washington/Oregon featuring farmed King salmon . . .
all from BC.