Wild Salmon Is Worth the Price

New York Times ^ | July 5, 2013 | David Tanis

[Baynative]

The "chosen" lobbyists have become so strong that they have now closed Lake Quinalt on the Olympic Peninsula to white folks.

For now it looks like folks with homes or cabins can keep them, but the tribe wants all docks removed. NO BOATS (except theirs, or course)

[diamond6]

I once went to a wedding and the main entrée for me was Salmon with Mushroom Risotta. I thought I had died and gone to heaven. I was sad when I finished the last bite.

[Baynative]

Washington Tribes also won the right to hunt whales. Liberals can't decide if this is cool or not, so they go take pictures and cheer for the kill, then go home and light a candle by their dream catcher.

[Joe 6-pack]

"Anyone who uses the word vermillion is a pretentious ass in my book'

Ironically, the pigment vermilion is made from cinnabar (mercury sulfide), which is fairly toxic - not something I would use to describe foodstuff.

[PIF]

... and relish the fine flavor of bottom paint (cuprous oxide used on the pen nets), freshly garnished with growth hormones.

Non-colored farmed salmon has white meat. Oh and by the way, a lot of farmed salmon is irradiated to ensure it keeps well in the hot grocery fish counter - hot in temp and rads. Yummy!!

The fishy smell at the grocery store fish counter is from rotting fish. Fresh fish has no odor. Ice must be on top and completely covering the fish - not under it, and the ice must be cold ice - below 28 deg.

The fish is excessively expensive precisely because grocery stores treat fish like meat and have huge losses - the high price makes up for their losses.

[Katya]

The quality and difference in taste of wild salmon should NEVER be compared to free range chicken. I really doubt if most people could ever taste the difference in chicken meat. But wild fish is very different than farmed fish.