During HG/BSK’s long residence in Vancouver, British Columbia, much fresh salmon was consumed. Salmon from B.C.’s Fraser River, Washington’s Columbia River and the icy waters off Alaska were featured in Vancouver’s fish markets. Friends often brought HG/BSK slabs of great salmon they had caught in exclusive fishing lodges in northern B.C. All great, tasty stuff. HG/BSK were spoiled. The flavors and textures of the good stuff nullified the thought of ever buying insipid farm raised salmon again; however, events of last night may have created a mind change. HG peered at the great salmon filets at By the Bay Fish Mart in St. Peter’s Bay, Prince Edward Island. “Is it good?,” inquired HG of the plain spoken woman behind the counter. “It’s from across the water in Nova Scotia and everyone likes it.” No mention of farm raising. But, it had to be. Nevertheless, HG bought a big piece. HG likes to cook salmon the French bistro way — pan frying over high heat, skin side down, no turning. However, this chunk of salmon was just too thick. Had to be turned. Was fabulous. Crispy skin. Lightly browned top. Full of juice and flavor. Cooked medium rare. Cold left overs for lunch (with mustard mayonnaise) were equally good. This doesn’t mean HG is going to buy American farm raised salmon. But, By the Bay Fish Mart had made HG a convert to their product.
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