i was out for dinner this week and had wild salmon reallllyyy enjoyed it so this morning i wanted to buy some to cook at home -- well i got there and was overwhelmed atlantic wild salmon pacific wild salmon and others --
IP specifies wild salmon(at most 2x a week). Most wild salmon is lower in fat than the farmed stuff.
As for which wild salmon, I would just try the different ones. I prefer coho if I can get it. Sockeye is one of the less expensive varieties, but so low in fat, it will not grill well. King is... the king of salmon. Large, moderately fatty, and delicious.
King salmon is my favorite, but it is also the most expensive. I also like sockeye. I haven't had a problem with it having a lower fat content, but maybe because I have never tried to grill it. I always marinate and then bake the salmon for 8-15 minutes (depending on thickness) at 350.
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