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To: mishedlo who wrote (56287)	3/20/2006 4:26:42 PM
From: shades	Respond to of 110194

pacificnet.net Aesop taught me - better beans and bacon in peace - than cakes and ale in fear.

To: mishedlo who wrote (56287)	3/20/2006 4:38:59 PM
From: Travis_Bickle	Read Replies (1) \| Respond to of 110194

"Fresh fish" is mostly a fraud, it is very hard for a restaurant or grocer to provide it, given that fish go bad so quickly. Boats stay out for days or weeks at a time, and the fish cannot be marketable unless it is frozen. Imo, Cod and Grouper freeze and thaw very well.

To: mishedlo who wrote (56287)	3/20/2006 7:10:36 PM
From: patron_anejo_por_favor	Read Replies (17) \| Respond to of 110194

I'm not that down on some farmed salmon, especially if it's fresh...but it is quite a different (much blander) taste from the wild stuff. In some dishes, bland is OK, especially if yer crusting it or using sauces where the fish is as much a vehicle for the sauce than the absolute focus of the dish. But for a straight up presentation with broiling or grilling, the wild salmon is much better, IMHO. I agree, it's getting very hard to obtain good fresh fish in any locale away from the sea, unless you pull in some freshwater catch yerself. Shades is right that the overwhelming proportion of seafood served or sold in the US is from farmed sources overseas, especially Asia and particularly China. It's a trend that will reverse eventually, when transport costs rise too high due to oil shortages. Hopefully our nest won't be irreversibly fouled at that point, but I'm not keeping my hopes high on that point. Oh yeah, and Red Lobster sucks. Support yer local non-chain seafood restaurant, small is beautiful!

To: mishedlo who wrote (56287)	3/20/2006 10:12:32 PM
From: regli	Respond to of 110194

I much prefer the taste of wild salmon over farmed one. However, the major reason why you should want wild salmon despite its cost is your health: breastcancer.org "... Recently, scientists have begun raising questions about possible health risks posed by fish raised on farms. Here's the problem: Farm-raised fish are fed pellets of concentrated fish products. These pellets are made by drying and grinding up fish that are picked up in fishing nets but aren't the types of fish people usually eat. Fish bones, skin, and guts are all part of the mix. The resulting pellets include not just the fish parts, but whatever toxins (harmful chemicals) have built up in the fish's body over their lifespan. Some of these toxins come from environmental pollutants and are stored in the fatty part of the fish, right under the skin. When farm-raised fish are given the concentrated fish pellets, they take in concentrated chemical toxins. When wild "free range" salmon eat the fish that are in their environment, they take in regular levels of toxins (not concentrated). For example, one meal of pellets may contain the dried and compressed body parts and toxins from several whole fish. But the same amount of food for a wild salmon would consist of just a few bites of one fish. ..." newscientist.com "... Farmed salmon have significantly higher levels of toxic contaminants than salmon from the wild, US scientists have found. Contamination by PCBs, dioxins and pesticides is on average 10 times higher in farmed salmon. The consequent health risks, such as a raised risk of cancer, could detract from the known health benefits of eating oily fish, the scientists warn. The pollutants, widely used by industry and agriculture in the past, are now ubiquitous in fish. They accumulate in the fat of farmed salmon because the fish are fed a diet of concentrated fish oils and meal. But the salmon farming industry has always argued that the levels are too low to pose any danger. ..."