Salmon
Salmon, whether it’s the king, silver, red or pink variety, is very similar in its distinctive taste and texture, even though there are subtle differences among the various species.
During the summer months when salmon are migrating, they are one of the best price values you will find in your local markets.
Because salmon is high in natural oil content, it lends itself to a wide variety of preparations including being baked, barbecued, blackened, smoked, pickled and even casseroled. Each method can lend itself to making many distinctive taste sensations.
Salmon, whether from the Pacific or Atlantic oceans, probably graces more restaurant menus worldwide than any other single species of fish.
The Fishwife, after considering the many sport fishing adventures HAWAII FISHING NEWS publisher Chuck Johnston and staff made…