That “wild” salmon you paid upwards of $35 a pound for? It could have come from a hatchery.

You see, when the Underground’s not advocating the use of salmon as hats, we’re all for grilling the things (I make a mean maple-glazed salmon with a black pepper crust) — provided it’s being done sustainably of course.

Still, those of you paying top dollar for wild salmon might want to reconsider; the Blogfish conservation blog uncovers the ugly truth about “wild” salmon — they’re often hatchery fish.

Do salmon raised in a hatchery and then released to the ocean qualify as a “wild” fish? Good question, but certainly not one soon to be confronted by fish sellers selling the “first” fresh fish of the season for upwards of $35 a pound.

Chefs Say “Vote With Your Fork”

Meanwhile, 200 top chefs have climbed on board the wild salmon bandwagon, calling on the government to remove the impediments to healthy salmon populations.

Leading the group was celebrity chef Alice Waters, famous for popularizing the “slow food” movement. From Grist:

Because when it comes to salmon, the nation’s best chefs turn up their noses at antibiotic-ridden, pellet-eating, oft-parasite-infested farmed fish. Besides, as Waters says, “Eating wild salmon can connect you in a beautiful way to the sea.” We couldn’t have said it beautifuler.

Interestingly, the Klamath wasn’t mentioned by name, but as (formerly) one of the top Salmon rivers on the West Coast, it — and the Snake — are the rivers most likely to see dam removal.

Sure, a bunch of effete chefs don’t really add much firepower to the dam removal debate, but on the other hand, they always bring great snacks to the protest rallies.

And it never hurts to add a little celebrity momentum to a fight…

Go get ‘em, chefs.

[tags]salmon, wild salmon, alice waters[/tags]

Posted in News.