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Longing for fresh wild salmon


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Longing for fresh wild salmon

bernardo | Apr 15, 2005 12:23 AM

Don't like the flavor, anitibiotics or contaminants of farmed salmon, and as opposed to most wild salmons, even the organic variety of farmed contains unfavorable levels of pro-inflammatory arachidonic acid, which basically cancels any benefit from anti-inflammatory eicosapentaenoic acid (generally less than in wild anyway).
Given that delightful state of affairs, does anyone know when fresh wild salmon (Copper River or whatever) will become available at markets & restaurants this Spring, because we are so ready to pounce.

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