We’ve been in the habit of eating salmon about once a week, usually on Sunday. I’ve perfected a very simple method: a sprinkling of Tony’s and twelve minutes on the Big Green Egg. That’s it. The results are always spectacular — moist and fatty and delicious. Xy has even had to stop saying she “doesn’t like fish” because she can’t deny she loves salmon prepared this way.
We often have asparagus and/or couscous on the side. But I digress.
We always bought fresh, farm-raised salmon. But recently I was apprised of the fact that the supposed health benefits of salmon are offset by various toxins in the farm-raised variety, things like PCBs which are really not good for you. Also, even though the farmed salmon are fatty, they’ve got less of those omega-3 fatty acids that are all the rage these days.
I read that wild caught salmon are less toxic, have more omega-3, and taste better to boot.
So I looked for wild salmon at the grocery. The only wild salmon they carry is frozen. But that’s OK, I thought, because I recently read that frozen salmon are actually a better choice from an ecological standpoint.
Therefore I’ve taken to buying frozen, wild-caught salmon.
Unfortunately, so far, this has been a major culinary and gustatory disappointment. I’ve tried thawing the frozen salmon in advance. I’ve tried not thawing at all. I’ve played with different cook times. But still I end up with a fillet that is dry. I abhor dry salmon, and Xy does too.
I’m not sure whether the difference stems from the fact that the fish is frozen or because it’s wild. But it’s been so frustrating that I’m about to go back to eating farm-raised. Maybe it’s those PCBs that make ’em so yummy. Besides, I read a lot of so-called “wild-caught” salmon are in fact raised in farms and only released into the wild for a short while before catching, so in fact they’re not much better.
I suppose in the interests of thoroughness I need to buy some fresh wild salmon and see how that tastes. But that means venturing to a different grocery.