There are six kinds of salmon available in the U.S. Five swim in the Pacific: King or Chinook which is the most highly prized salmon; sockeye or red which provides the best canned salmon; Chum; Coho or Silver; and Humpback or Pink. The sixth kind, simply called Atlantic salmon, today usually comes from aquafarms in Europe, South America, or the U.S. East Coast.
Farmed salmon is controversial. Many environmentalists believe that farming salmon causes pollution and spreads illness and harmful genes when escaped farm salmon mate with wild salmon. Aquafarmers refute these arguments, both statistically and by noting the layers of regulation and permits under which they operate. If you would like further information, I suggest the following WEB sites: http://www.majesticsalmon.com/gaa9912.htm (pro) and http://www.sierraclub.org/sierra/200001/... (anti). From a culinary standpoint, most chefs consider wild salmon to have better texture and flavor. However, over half of the world’s salmon supply today is farmed, and farmed salmon may be the only type available and/or affordable.
Salmon is usually bought precut in one of two ways. “Steaks” are cuts through the center bone, leaving one round segment with two little tails. For a premium, many stores now sell steaks with the tails tucked around each other and tied to form medallions, which cook more evenly and make for a neater presentation. Alternatively, you can buy salmon in fillets, either skinned or unskinned. Salmon skin is edible – it is usually best to buy fillets with the skin intact if you are cooking to crisp the skin.
With either cut, you need to remove the pin bones that can be found in a straight line down the center of the salmon. Needle-nosed pliers are effective, as are a good pair of tweezers. Run your finger down the center, and the bones are easy to feel.
Salmon is easy to cook partially because it is a relatively fatty fish – with healthy, Omega 3 fats. Because of this fat content, it can be cooked fast in a hot pan with no added fat. For a quick dinner, follow the following recipe, (modified from a Jacques Pepin recipe):
