if you were blindfolded and asked to choose which plate was wild salmon and which was the farm raised, how would you tell the difference? Please factor in the skill of the chef with his preparation and presentation.
Also, let's discuss sushi/sashimi serving quality/taste differences, as well,
I am sincerely interested in this debate and I have had both versions and can't remember anything outstanding between the two - I just love good salmon, raw and properly cooked.
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