At the restaurant I always buy wild salmon when it's in season. Lately I've been getting troll-caught salmon from Canada. It's a beautiful product but availability is inconsistent, so my fish purveyor turned me on to New Zealand farmed King Salmon. Don't equate American farmed salmon to Scottish or New Zealand; their shit is sustainable and the fish are raised much more responsibly.
I just got done eating some and honestly, I might even prefer it to the Canadian wild. This shit is fucking delicious. Mildly briny, super high fat content, just roasted some with some salsa verde and a squeeze of lemon...I'll have to do another photo recipe on this. Try to find it at Whole Foods, but if they don't have it ask to speak to the seafood purchaser and tell him to stock it, it's that good. I pay 7.50/lb wholesale for a whole fish (I butcher it myself) so retail in fillets you could expect to pay twice that.
I just got done eating some and honestly, I might even prefer it to the Canadian wild. This shit is fucking delicious. Mildly briny, super high fat content, just roasted some with some salsa verde and a squeeze of lemon...I'll have to do another photo recipe on this. Try to find it at Whole Foods, but if they don't have it ask to speak to the seafood purchaser and tell him to stock it, it's that good. I pay 7.50/lb wholesale for a whole fish (I butcher it myself) so retail in fillets you could expect to pay twice that.