Check out the last paragraph ....OK 90%
From: shadowman 4/9/2005 7:01:41 PM
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April 10, 2005
Stores Say Wild Salmon, but Tests Say Farm Bred
By MARIAN BURROS
Fresh 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. .......
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