aem wrote:
> Janet Bostwick wrote:
>> [snip recipe for Halibut Caddy Ganty]
>
>> Thanks for this recipe, I've set it aside to try with salmon--a fish
>> that I am not overly excited about. But I think this recipe will
>> moisten and enhance salmon.
>> Janet
>
> Oh no, please don't! My friends in Alaska would kill me if they
> thought I was responsible for somebody slathering all that creamy
> stuff over salmon. Salmon has a much more distinctive taste, and a
> good piece of salmon is fattier and moister than halibut. Instead,
> mix honey and soy sauce together and baste salmon while grilling it.
> That's all you need to do.
>
> I am assuming here that you will get wild salmon, not that terrible
> farmed stuff. If you get the farmed stuff, I recommend boiling it for
> about 45 minutes, then draining into a colander, dousing it liberally
> with tabasco sauce, and chucking directly into the trash. <g> -aem
While we are on this subject;
http://www.nytimes.com/2005/04/10/di...html?th&emc=th
Shamelessly lifted from the NYT.
resh wild salmon from West Coast waters used to have a low profile in New
York: it generally migrated eastward in cans. But a growing concern about
the safety of farm-raised fish has given fresh wild salmon cachet. It has
become the darling of chefs, who praise its texture and flavor as superior
to the fatty, neutral-tasting farmed variety, and many shoppers are willing
to pay far more for it than for farmed salmon.
Today, "fresh wild salmon" is abundant, even in the winter when little of it
is caught. In fact, it seems a little too abundant to be true.
Tests performed for The New York Times in March on salmon sold as wild by
eight New York City stores, going for as much as $29 a pound, showed that
the fish at six of the eight were farm raised. Farmed salmon, available year
round, sells for $5 to $12 a pound in the city.
For shoppers, said David Pasternack, the chef and an owner at Esca, a
theater district fish restaurant, buying authentic wild salmon "is like a
crapshoot."
The findings mirror suspicions of many in the seafood business that wild
salmon could not be so available from November to March, the off-season.
Wild and farmed salmon fillets and steaks look similar because farmed fish
are fed artificial coloring that makes them pink, but that coloring can be
measured in laboratory testing.
With East Coast wild salmon all but extinct and West Coast wild catches
restricted by quotas, farmed fish constitute 90 percent of this country's
salmon sales.
Yet last month, when fresh wild salmon should have been scarce, 23 of 25
stores checked by The Times said they had it in stock.
The Times sent random samples of salmon bought on March 9 to Craft
Technologies in Wilson, N.C., for testing and comparison of levels of
natural and artificial pigments, a method that scientists at the Food and
Drug Administration have used to identify wild and farmed salmon. The Craft
scientists analyzed pigments known as carotenoids.
Only the sample bought at Eli's Manhattan on the Upper East Side ($22.99 a
pound) tested wild. Salmon tested farmed at six stores: Dean & DeLuca in
SoHo ($16.95); Grace's Marketplace ($28.99) and Leonard's ($19.95) on the
Upper East Side; M. Slavin & Sons wholesale market at the Fulton Fish Market
($4.50 a pound for whole fish) and its Brooklyn retail store ($5.99); and
Wild Edibles at the Grand Central Market ($20.99).
Officials at Craft Technologies said that a sample from Whole Foods Market
in Chelsea ($14.99) seemed to show that the fish had been farmed at one time
and had escaped into the wild. Storms or holes in the netting are some of
the opportunities that fish exploit to make a break for it. Figures for the
number that flee their pens are hard to come by, but it may be in the
millions yearly.
A researcher at the F.D.A., who reviewed the results only on the condition
of anonymity, said that Craft Technologies "had used a method that is
accepted," and that he agreed with its findings.
In the last two years two scientific studies have reported that farmed
salmon contain more PCB's and other contaminants than wild salmon, and
numerous studies have called farming practices an environmental hazard.
When told of the results of the fresh salmon tests, Gretchen Dykstra, New
York City's commissioner of consumer affairs, said, "Labeling any item to be
something it's not is a classic deceptive practice." She added that her
agency would "be investigating whether these stores are in fact improperly
baiting their customers." Mislabeling food is against federal law.
Officials at the stores had a variety of explanations.
Peter Leonard, an owner of Leonard's, said that his records did not go back
as far as March 9, but that his sales clerks "must have gotten the salmon
from the wrong pile in the back."
William Lettier, the vice president for retail operations at Dean & DeLuca,
said four of his vendors could not provide him with their paper trail. He
said he now wanted proof of the source of the fish from his vendors and
would have his salmon spot-tested.
Jonathan Meyer, a partner in Wild Edibles, said he had narrowed the source
of his fish to two Northwest vendors and had suspended business connections
with both.
At M. Slavin & Sons in Brooklyn, the store manager, Phil Cohen, said: "Our
salmon is from Canada. All wild salmon in Canada is farm raised."
But it can't be both.
A whole salmon sold to this reporter as wild from Slavin's in the Fulton
Fish Market was pulled from a box marked "farmed Canada."
"I know you are looking at the label, but believe me," the clerk at Fulton
said. "Don't pay any attention to the label."
When his remarks were repeated to Herbert Slavin, an owner of M. Slavin, he
said: "How do you know he is an expert? We do not misrepresent."
Yah sure!
Regards
Ken.
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