We love fish in this house, and we try and eat it as often as our budget will allow, but you really have to pay attention to a few factors when standing at the fish counter. Salmon is one of those that you'll probably have to ask your fish monger a lot of questions about. Side note: Who has a fish monger these days? Not me, but I like using that term rather than the 'kid behind the fish case' because it sounds cooler and nostalgic, and I'm secretly hoping they'll actually have some decent information about the sea life they're peddling.
There are a ton of resources to find out about why we should not eat farmed salmon, but here are a few bullet points. This is hardly a complete list, but hopefully enough to start a conversation and desire for more research.
*While farmed fish are fattier than wild, they have less Omega-3's (the good fats we get from fish)
*Farmed salmon have more diseases and lice than their wild counterparts
*What's added to those farmed salmon? fire retardants, pesticides, antibiotics, copper sulfate, red dye...
*This study says that farmed salmon have high enough concentrations of these terrible things to actually cause cancer
*Farmed salmon eat corn (among other gross things)...if you don't eat corn, why should your food??
Here's another place to get some info. I also use this app all the time when I'm dining out, buying fish, ordering sushi...
And now...a recipe for something delicious to put on that wild salmon!
Avocado Tartar Sauce:
3 tbs mayo
1 ripe avocado
Juice and zest from 1 small lime
2 tbs capers + a little brine
1 smashed garlic clove
A small handful of fresh cilantro and fresh Italian parsley
1 tsp sweet relish
1 tsp pepper
salt to taste
This one's pretty easy.... put it all into a food processor and pulse until smooth! If you like more texture in your sauce, pulse the mayo, avo and lime juice first, then add the remaining ingredients.
If you have any leftover salmon, put it on top of some mixed greens for lunch the next day. To make a a dressing, take a couple tbs of the tartar sauce and add a little olive oil and a couple drops of champagne vinegar and shake vigorously.