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User Name Thread Name Subject Posted
Charmion BS: Recipes - what are we eating? (1051* d) RE: BS: Recipes - what are we eating? 28 Sep 19


I live far inland, where most fresh fish is either insanely expensive or farmed. (Fresh fish from the Great Lakes is available only in summer, and it's still pricey because the fishery itself is under threat and the supply is limited.) Keta salmon (Onchorhynchus keta, sold in Ontario as chum salmon) and pink salmon (Onchorhynchus gorbuscha) are among the few wild species we can get fresh that don't cost the earth.

I like to use these species to make gravlax. Whatever they lack in flavour and texture is overcome by the curing process.

And I am becoming resigned to farmed fish. Carefully.


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