Wild salmon is radically different from farm-raised salmon (which accounts for 99% of the salmon on the market).
You see, you are what you eat. And therefore, you are what you eat eats!
Wild salmon spends a lifetime feasting on the bounty of the ocean. Around this time of year, the salmon that are mature enough begin to gather at the bays and inlets near the mouths of the rivers where they were born. They start to fatten up, building up stores for their long journey up-river to their spawning ground. They also start to get extra tasty!
Wild salmon has flesh of a different texture and color than farm-raised; and the flavor is off the charts. An hour ago, we took delivery on some beautiful Wild King Salmon from The Ucluelet Bay at the mouth of The Columbia River.
Chef is preparing it as an Entree in Stage Left this evening (and through the weekend as supplies last). The dish will be Ucluelet Bay Wild King Salmon with Beets, Morels and Wild Greens (Dandelion Greens, Mustard Greens, Kai Choi & Pea Shoots).
Come Eat Some!
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