I remember the first time I saw "Scottish Salmon" on a menu. It was the only salmon dish on the menu, so I'm not exactly sure why they were trying to differenti

I remember the first time I saw "Scottish Salmon" on a menu. It was the only salmon dish on the menu, so I'm not exactly sure why they were trying to differentiate it. Was it just to justify a higher price for it? What other adjective command a price premium? What I did know is that more important than where a salmon is from (whether it be from Alaska or Norway) is if it is wild or farm raised. The fact that it was called out as "Scottish" but not "wild" made me think this wasn't going to be a particularly good dish. Finally, I thought, did any 3rd party actually verify that this salmon was, in fact, from Scotland? Would the restaurant get into any trouble if I happened to be a super salmon taster and determined that this salmon was in fact from somewhere else and alerted the authorities? All in all I was surprisingly disconcerted by this one little adjective on the menu, and I don't think that was the restaurateur's intent. Anyway, if menus are of interest to you, the New York Public Library has a digital collection of menus going back to the 1800s: https://digitalcollections.nypl.org/collections/the-buttolph-collection-of-menus#/?tab=navigation https://digitalcollections.nypl.org/collections/the-buttolph...