Pangaea Ron wrote:
Nice recipe. I do something very similar, but with "wild-caught" leftover salmon from Alaska that I have previously BBQ-ed.
We live where pellet-fed, farm-raised, Atlantic salmon are grown, and oppose their use. We just had a pen with over 300,000 salmon break apart and released into the local waters that have compromised the local fish stocks. The State of Washington has recently banned their propagation. Problems have included antibiotic use, red dye to change the flesh from grey to pink, diseases from over-crowding, and sea lice.
As our local fishermen say: Friends don't let friends eat farm-raised salmon.
Everybody knows that wild salmon are only taken from purified waters and the boats and processing plants are disinfected hourly.