Salmon is my favorite fish. I like the pink color, rich texture, and delicious light
taste. Salmon has omega 3 fat, which is all the rage now. Omega 3 is considered an
essential fat that most Americans don’t get because of the depletion of the omega 3
fats in most other foods. Salmon is also a quality protein chocked with lots of vitamins
and minerals. So, salmon is both delicious and healthy, the problem is which to choose,
wild caught or farm raised salmon.
Recently I viewed a program on television about farm raised salmon and as a result
I switched to wild caught. The central message in this program was that farm raised
salmon are not as healthy as wild caught ocean salmon because of their diet. Their
claim was that farm raised salmon are feed pellets that have been found to contain
unsafe levels of mercury. Fish that have high mercury levels are usually found in
mercury contaminated waterways. The pellets fed to farm raised fish are said to be
made partly from contaminated fish. The wild caught salmon are caught far out in
the ocean, usually in cleaner waters in Alaska and other remote waterways.
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As soon as spring comes upon us nature begins to deliver her abundance. But when thinking of wild foods most people tend to be reminded of Autumn and the wild fruit and mushroom harvest available then.
This is probably because many people are almost entirely ignorant of wild greens. The wild plants that can be harvested (often in your own back garden) and consumed.
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Those wanting to use more wild-sourced ingredients in their cookery often ask questions like ‘where do I find recipes for …such and such…’. Whilst it’s true that many recipes for wild ingredients do exists and there are large sites catering for precisely this market, the real key to using wild-sourced ingredients in your cookery is to understand those ingredients.
Just like most good cooks will know that you can substitute plain flour with baking powder added for self-raising flour or you can substitute marjoram for oregano or turkey for pork, using wild ingredients is simply a process of knowing your ingredients and their characteristics. Once you know an ingredient, what it tastes like and how you can used it then you can simply substitute the wild ingredient in a normal recipe.
For example, young dandelion leaves are quite like bitter salad leaves. You can use them directly in any recipe calling for radiccio or endive. As salt counteracts bitterness in any food you can also blanch dandelion leaves in salted water and use as a spinach alternative.
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