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I've heard a lot of people say farmed salmon tastes different than wild caught. For me, I've never really noticed a difference aside from maybe the coloring.

I've heard a lot of people say farmed salmon tastes different than wild caught. For me, I've never really noticed a difference aside from maybe the coloring. I've never been able to eat anchovies/mackerel/herring as recommended by the article, any tips?

sojournerc 3y ago
Get anchovies in oil rather than brine, they are much more palatable. They might be in a cold case because often they aren't packaged in a can. I make a fresh Caesar dressing with anchovies that's quite good
- davkan 3y ago
  A few whole anchovies on Caesar salad is good too.
  - sojournerc 3y ago
    For sure, I usually do both, a couple in the dressing and a couple on top
486sx33 3y ago
Farmed salmon tastes even less like fish than wild caught salmon, and it tastes a bit more … bland, maybe a little like breadcrumbs. Depending on your area and where you’ve had salmon, you might never have had wild salmon. Also there are how many different varieties of salmon? Quite a few, it’s sort of like asking how does fish taste, we all have a mental reference but what exact fish does that reference correlate to? Probably a mixed experience I enjoy anchovies, mackerel and herring but you will most commonly find those types of fish dried and loaded with salt. Probably nutritious but I wouldn’t call them healthy.
- 486sx33 3y ago
  Tips for eating ? Oil and bread if you’re into that
decafninja 3y ago
Wild salmon in general feels drier and tougher in texture when I cook at home. But I’m a self-admitted horrible cook so YMMV. I had some amazing wild salmon at restaurants.
Turing_Machine 3y ago
Fried mackerel patties can be pretty tasty. Lots of recipes on the web with different seasoning... find one that sounds good and give it a shot. The worst is that you're out a can of mackerel (which is relatively cheap as seafood goes).
dfawcus 3y ago
Fresh cleaned whole mackerel. Place in a covered tray over some water, cover the fish with sliced onion and stuff a piece of lemon in the cavity. Cook in oven at around 180 degrees C for 10 - 20 mins. You'll end up with a delicious steamed fish, with really creamy flesh that just falls off the bone. The only niggle is that the skin can be a bit awkward to remove, I find a sharp knife scraped edgewise helps there.

sojournerc 3y ago

Get anchovies in oil rather than brine, they are much more palatable. They might be in a cold case because often they aren't packaged in a can. I make a fresh Caesar dressing with anchovies that's quite good

davkan 3y ago
A few whole anchovies on Caesar salad is good too.
- sojournerc 3y ago
  For sure, I usually do both, a couple in the dressing and a couple on top

486sx33 3y ago

Farmed salmon tastes even less like fish than wild caught salmon, and it tastes a bit more … bland, maybe a little like breadcrumbs. Depending on your area and where you’ve had salmon, you might never have had wild salmon. Also there are how many different varieties of salmon? Quite a few, it’s sort of like asking how does fish taste, we all have a mental reference but what exact fish does that reference correlate to? Probably a mixed experience I enjoy anchovies, mackerel and herring but you will most commonly find those types of fish dried and loaded with salt. Probably nutritious but I wouldn’t call them healthy.

486sx33 3y ago
Tips for eating ? Oil and bread if you’re into that

decafninja 3y ago

Wild salmon in general feels drier and tougher in texture when I cook at home. But I’m a self-admitted horrible cook so YMMV. I had some amazing wild salmon at restaurants.

Turing_Machine 3y ago

Fried mackerel patties can be pretty tasty. Lots of recipes on the web with different seasoning... find one that sounds good and give it a shot. The worst is that you're out a can of mackerel (which is relatively cheap as seafood goes).

dfawcus 3y ago

Fresh cleaned whole mackerel. Place in a covered tray over some water, cover the fish with sliced onion and stuff a piece of lemon in the cavity. Cook in oven at around 180 degrees C for 10 - 20 mins. You'll end up with a delicious steamed fish, with really creamy flesh that just falls off the bone. The only niggle is that the skin can be a bit awkward to remove, I find a sharp knife scraped edgewise helps there.