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March 19, 2006



haddock -- Thanks for writing so well about this. It is esp. good to get opinions from those who live closest to the problems. I have been wondering where the balance is in all of this, particularly the recent news about careful farming of salmon (see Michael Straus's newsletters). It's difficult enough for a consumer to make choices and hell for a food writer to track the various threads of the situation.



I feel guilty that I don't know more about this issue. It's been surprising to see the salmon supply dry up after seeing Pacific Salmon for years on sustainable lists.

But what I do know, based on the price fluctuations in wild salmon pricing over the past few seasons as farmed salmon has gone in and out of favor, is that the market will bear at least a doubling of farmed salmon prices if the product can be shown to be healthy for both the consumer and the environment. This is probably true for other farmed fish as well.

I also wish I knew more about so-called trash fish. I wish a local restaurant would run a sustainable Trasho Misto Special. You could put 4 or 5 small pieces of fish on the plate with a sauce or two, and give people the chance to try fish that they never heard of without committing to a whole order. Maybe people would figure out one or two they liked and then buy them next time they went to the market.


I do hope that there is a special place in hell for spammers. Heck, I wanna help design it.



I love the Trasho Misto. You need to write my menus.


I agree. I love Trasho Misto, too. Thanks for the thought-provoking discussion of this issue. I think you may be onto something with your the connection you made between Alaskan republicans, oil-drilling, and the tighter restrictions on our local California salmon fishing. Thanks for inspiring me to want to delve deeper into this issue and to ask my local fisherman what his take is. That's what excellent writing is all about.

Sheila O

When Grouper goes on ban here on the Gulf coast of Florida - the tourist will wander from restaurant to restaurant until they find "grouper" - only usually it's not grouper - but haddock. These resesturants charge grouper prices and give them haddock. Is it right - no. Does it happen often - you bet!


I've got friends who fish commercially and it's a tough way to make a living. Interesting theory on who gets to fish and why. So how did we skate and get a season in WA? It's not like the administration likes our congress-critters.

Maybe I'm spoiled, but I really don't like farmed salmon. I can detect differences in taste and texture, and it just doesn't cook the same. But my salmon is usually just hours out of the water when I get it. For 2-3 bucks a pound.

btw, fishing 'round here (close to the mouth of the Columbia) is good this year, nice sized fish and a fair number of sport boats catching their limits (2 per person). So if you find yourself in need of a wild salmon...

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