Farmed Salmon vs. Wild

Here's an informative piece about farmed salmon which is pretty much the only thing we can get here. Ajijic Meat Center gets supposedly wild fish from B.C. during the season. http://articles.mercola.com/sites/articles/archive/2013/04/13/salmon-confidential.aspx

David wrote:Here's an informative piece about farmed salmon which is pretty much the only thing we can get here. Ajijic Meat Center gets supposedly wild fish from B.C. during the season. http://articles.mercola.com/sites/articles/archive/2013/04/13/salmon-confidential.aspx

OMIGOD. Just read the article. Now I have to wonder whether that delicious salmon I bought from the Ajijc Meat Market was honest wild salmon or .............what. Naturally, we have to take their word for it or..........give up eating fish. Let's see: beef is bad for ya, eggs is bad for ya, tofu isn't all that great for ya, chicken "depends", so what do we do? It's discouraging. We are being treated like mushrooms. There we go again: Follow the money.

He was getting fresh salmon last fall from BC, and said it was wild. I bought three sides from him in October. We ate some fresh and based on the taste i'd say it was indeed. We also made lox and it was superb, way better than doing it with the farmed fish. He froze a lot of it and that's what he's selling now. BTW, eggs are no longer bad for you.

David wrote:He was getting fresh salmon last fall from BC, and said it was wild. I bought three sides from him in October. We ate some fresh and based on the taste i'd say it was indeed. We also made lox and it was superb, way better than doing it with the farmed fish. He froze a lot of it and that's what he's selling now. BTW, eggs are no longer bad for you.

I hope it's the real deal, because it's just delicious.

I was just kidding about the eggs.......but don't you love it how the medical community and the govt. tells you one thing one time, then makes a 360 degree turnaround later, whether it's eggs or drugs? Basically, you can't believe much of anything any more. People were making "egg white omelets, fer crissakes" while this was a no no.
Next thing, they'll start saying that smoking is GOOD for you and sex will give you cancer.

In Woody Allen's movie "Sleeper" he wakes in the future and someone immediately hand him a cigarette saying, "It's tobacco, one of the best things for your body!"

The fish market beside Tony's swears his is wild, too. To me it doesn't matter: David will jump all over me for this, but in a blind test, I couldn't tell the difference between wild and farmed.

Edit: Had posted a link, not realizing David's post was directly to the film.

HelperGuy wrote:The fish market beside Tony's swears his is wild, too. To me it doesn't matter: David will jump all over me for this, but in a blind test, I couldn't tell the difference between wild and farmed.

Oh, poor guy. What did they do to your taste buds?

I dunno, but I have a coupla "gourmet" cooking friends who agree. Of course, I stand to be corrected, but with all the cooking shows I watch, I have yet to see a chef tell us that the wild tastes better.

Same with trout; I've eaten fresh trout caught in cold streams in Canada, and apart from the obvious " cooking outdoors" thing, could not tell the difference between that and the live "farmed" fish from the tank at the grocery store.

http://en.wikipedia.org/wiki/Joseph_Mercola added w/ a grain of salt.

HelperGuy wrote:The fish market beside Tony's swears his is wild, too. To me it doesn't matter: David will jump all over me for this, but in a blind test, I couldn't tell the difference between wild and farmed.

No problem. Your palate is right for you and mine for me. Esteban told me his fish was from Alaska too. I got it home and looked at the very fine print on the lower corner of the vacuum pack and it had the date and "Product of Chile."

LOL! I belee dat.

What's this Mercola guy got to do with fish? Never heard of him. I agree with David in that whatever tastes good to you is the way for you to go.

Having spent most of my life near the coast of CA, where you could buy fresh fish when the boats rolled in, I'm not fond of farm raised fish; neither the texture nor the flavor, but that's just me, and I'm nuts about salmon.

However, I'm also aware of the influence of lobbies on what we eat, how much information we are given on what's good or bad about it and don't trust the FDA, no how, no way. Follow da money, again.

gringal wrote:What's this Mercola guy got to do with fish? Never heard of him. I agree with David in that whatever tastes good to you is the way for you to go.

Having spent most of my life near the coast of CA, where you could buy fresh fish when the boats rolled in, I'm not fond of farm raised fish; neither the texture nor the flavor, but that's just me, and I'm nuts about salmon.

However, I'm also aware of the influence of lobbies on what we eat, how much information we are given on what's good or bad about it and don't trust the FDA, no how, no way. Follow da money, again.

Yeah, what she said! It's not just the taste but the texture! It's different. So is the color. I don't think there's any question. . .

Run your farm raised salmon under cold water and watch the red dye wash out of the fillet or steak.

Seriously??? euw gross Maybe it's blood. . .

Trailrunner wrote:Seriously??? euw gross Maybe it's blood. . .

Ever notice how every single slab of salmon in the case at Costco is exactly the same color? Hmmm?

Sort of like how all the burger is nice and red on the outside and brownish on the inside when you separate the lump? Blood? Food coloring? Whatsa difference?

i defy any o' youse specialists ta tell the difernce taste wise once ya done cooked it.

Since most of us aren't eating it raw, our opinions are based on it after it's cooked. Cooked, the wild salmon has a flaky firm texture. The other stuff is mushy. The flavor itself.......matter of opinion.

Yes, I think the main difference is in texture. The wild will flake like it's supposed to and the other is mushy. INMHO, the flavor is much better too.

I think I trust Bernardo at AMC to know if he's buying wild or not. He says it's expensive and he has to buy the whole fish but that he's found someone in Guad to split it with so it will be cost effective for him to buy it now. I just did and have it in the freezer, will comment after eating it. It is redder tho.

gringal wrote:

Trailrunner wrote:Seriously??? euw gross Maybe it's blood. . .

Sort of like how all the burger is nice and red on the outside and brownish on the inside when you separate the lump? Blood? Food coloring? Whatsa difference?

That's because the meat has been treated with carbon monoxide to make it look nice and red on the outside, so someone will come along and buy it.

Sources:
http://www.nytimes.com/2006/02/21/national/21meat.html?_r=0

http://preventdisease.com/news/12/031112_Decayed-Meat-Is-Treated-With-Carbon-Monoxide-To-Make-It-Look-Fresh-At-The-Grocery.shtml

gringal wrote:Since most of us aren't eating it raw, our opinions are based on it after it's cooked. Cooked, the wild salmon has a flaky firm texture. The other stuff is mushy. The flavor itself.......matter of opinion.

are you trying to tell me all these restaurants around here that serve salmon,have access to wild as opposed to farm? i have never had mushy at any of them. if you had "mushy",you messed up thawing or the vendor did,not the salmon.

Interesting that a person from a "landlocked" Province has such definitive opinions on wild versus farm raised fish?

CheenaGringo wrote:Interesting that a person from a "landlocked" Province has such definitive opinions on wild versus farm raised fish?

the person has had both. and as an aside, the person and his friends have flown in live atlantic lobster for feasts on more than one occasion to the "landlocked" province. we got so many at one time usually, that we steamed them in newly purchased garbage cans on a bbq and [gasp!] there are even a coupla fish mongers in the provincial town of edmonton that can provide anything you wish. you need to get out more methinks.

Why is it that someone who drew "the short straw" from the gene pool has to make up so many stories and attempt to assert their supreme knowledge about something they know nothing of?