My dear piscaterian father eats the stuff at least 4 times a week and always buys it whenever dinner guests are brought over. And we are not talking about fresh Sockeye (which I would gladly eat 4 times a week) but the frozen farmed squared stuff. I have tried to get him to start with other fishes such as eel, Mackerel, catfish to no avail. It appears as though flavour and not being pink are solid ground for exclusion. The worst is when we go to dinner parties where the hosts will serve salmon and everyone will hem and haw about how delicate the fish is and sophisticated the hosts are for serving it. Don't get me wrong - I have no ax to grind with salmon and can enjoy a well cooked fish with a subtle wine sauce. My problem is that too many times truly sub-par fish is being passed as edible merely because of the colour of its flesh.