I spent most of my life disliking the flavor of salmon. Growing up most of the salmon I ate came from a can and was served in “patty” form. As I worked in casual dining restaurants I would occasionally try the salmon dishes only to be turned off by the lingering flavors it would leave with me. It was not until working at an upscale seafood restaurant that I learned what good salmon tasted like. This is the equivalent of someone disliking beef based upon the experience with $2 steaks.
Very few proteins vary as much in flavor as salmon. The difference in taste between imported farm-raised salmon and wild caught Alaskan King salmon is as wide as the difference between Boone’s Farm and Moet Chandon. Knowing what type of salmon to order in a restaurant is the key to a guest’s enjoyment of a salmon dish. Knowing the differences between them and which to recommend is the job of a great server. Basic salmon knowledge is vital to every server dealing with seafood on his or her menu.
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