Some of the guys at my company are skipping work to go fishing. State biologists are begging people to catch as many as they can, no limit.
I’m guessing there was no regulation banning the production of farmed salmon in the PNW - which is why it’s being farmed there.
With so many environmental regulations being tossed to the curb - pollution will probably destroy the wild salmon eventually. But this will undoubtably hurt too.
I once called some North American Aquaculture umbrella organization because I have an issue with certain preservatives and wanted to know which ones were used for shipping to maintain freshness. (I believe non farmed salmon and all shrimp are allowed to be sprayed with a certain amount of preservatives to prevent a particular type of mold) Anyway…I do not recall the exact list, but I also learned that in order to prevent disease within the pens, they are allowed to feed the salmon are allowed certain antibiotics/chemicals. I believe it is the USDA that dictates the allowable additives.
FYI - I have been fine eating farmed salmon by heavily rinsing the fish before cooking. But, I did have a reaction to a salmon farmed in Chili…
Kerfluffle is a recognized variant of kerfuffle 
It is a fluffier version of “kerfuffle.”
Lord help me, I make gravlax almost every week, and the farmed Atlantic salmon produces better results than the wild salmon I can get on any kind of affordable basis here. Some of it even comes from Chile now.
The Atlantic salmon should be easy to spot when it’s time to go upstream to spawn. They will be the ones shouting, “Hey! I’m SWIMMIN’ here!”
As much as this unfortunate event disturbs me, I think it’s a great week to be a fisherman or fisherwoman in the north Puget Sound and the Straight of Juan de Fuca. Each of these farmed fugitives are supposedly at least 10lbs.!!! I envision a lot of fish tales being told in offices in the PNW next week.
Concerning other farmed species…if they ever build an Olympia Oyster farm or Puget Sound Geoduck farm on the east coast, well by God, that’s where I draw the line. :))
The Atlantic ones will also be heard snarling, “I got yer Juan de Fuca right here!”
Aghast, the Atlantic fugitives will soon be “sleeping with the fishes!”
Word is the female Cohos have been talking and saying the escapees are lousy milters anyways. They would rather be eaten by an eagle than waste their eggs on one of these guys.
haha. Some of your jokes would make good Far Side comics.
Salmon humor!!!
An Atlantic Salmon walks into a bar along Skid Row in Seattle. A Chinook, a Coho and a Sockeye start laughing. The Atlantic Salmon makes his way to them, staring them in the face as they tremble with great intimidation. The Atlantic Salmon angrily declares…“I’ll out-drink and out-spawn any man in here!” The wise old King Salmon at a corner table whispers to a friend…“steroids, obviously.”
Wonder how long it’ll be before fast food chains like McDonald’s and Burger King start offering Salmon versions of their filet-o-fish/whaler sandwiches respectively…
A really long time. Many people find salmon “too fishy”. Personally, I love it and eat it weekly.
Really? I’ve never found salmon to be “too fishy”. There’s some others which are far worse in that department which I don’t mind depending on how it’s prepared.
Then again, I have always loved seafood and was actually shocked to encounter plenty of folks even in the NE who hate seafood/fish(I.e. One friend who despite growing up in Massachusetts, was strictly a meat and potatoes dude until friends such as his Malaysian roommates in college and others like yours truly got him to expand his dining horizons.)
My only initial issues with salmon was that it was too expensive when I was growing up/early post-college years and when I had it in restaurants at first, the salmon tended to be cooked so dry the texture was akin to shoe leather. It’s one reason why for a long time, I was wary of ordering it in restaurants.
Fortunately, prices have gone down, found making salmon which is juicy and delicious was easy, and seems the restaurants nowadays have greatly improved their preparation techniques.
Or [t]hey will be the ones with the DeNiro sneer: “You talkin’ to me? You talkin’ to me? You talkin’ to me?”
I grew up eating salmon patties on Friday nights, and I detested them. I was well into adulthood before I could be coaxed to try salmon again. Now I love it, especially grilled Teriyaki style. DH prepares it to perfection, like butter, and better than any restaurant. Yum! Thanks for the dinner suggestion.
Farmed salmon is pretty good baked on a thick cedar board because it is juicy and fatty. Sprinkle with some freeze-dried dill, lemon pepper, and a few drops of apple cider vinegar. Yum. I wish I could go fishing this weekend!!