Follow up question from post last night....
I can get
King Salmon for $22.99/lb,
Sockeye for $15.99/lb or
Atlantic for $12.99/lb.
Normally I try to eat wild salmon, and I the lower fat content of sockeye is no problem for me.
However, do the wild salmons work well with making gravalax? If I go with wild, do I need to spring for the higher fat content King?