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| baby, books, vegetarian, bay area, hommus, plump babes , work at home jobs, sexy plump , ctc, online store, puppy, fiber, a, hawaii food, jeff cesario, movies, bulletinboard, blocks, libertarian, quality, nightwing, amy sedaris, | You can still find these varieties in stores and online, of course. But you'll also find smooth-tasting Irish, Scotch, Norwegian, and Pacific salmon. Some fish pizza are farm-raised, others caught in the wild. Mild-tasting and pleasantly fatty, farm-raised ''Atlantic'' salmon may come from the U.S., Canada, Europe, or even Chile. pizza The wild variety hails from the northern Atlantic or Pacific, is less oily, and has a more pronounced flavor. Each species of salmon, be it sockeye, king, or chinook, also has a distinctive flavor and texture. I boned pizza up on the different types at the Salmon Page (http://www. riverdale.k12.or.us/salmon.htm), a project of the Riverdale School in Portland, Ore., that includes a useful shopping guide. Once you've decided on the type of salmon you want, figure out how you'd like it prepared: Each smokehouse has its own recipe combining salt, hardwood smoke, and sometimes sugar and spices. |
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| Thanks to the World Wide Web, however, you now can net salmon with a click of your mouse. You'll find a slew of smokehouses and specialty retailers in the U.S., Canada, and Europe (table). Many offer unusual recipes--like Totem's smoked salmon pasta sauce. And all seal their sides of presliced salmon in online store plastic, swathe them in ice packs and Styrofoam, then hand them over to a shipping service to get the fish to your table in two days online store or less. ''Some people even request online store Saturday morning delivery to have their salmon in time for breakfast,'' says Richard Schiff, regional sales manager at one of the nation's temples of loxdom, Brooklyn's Acme Smoked Fish. When I sailed across the Web in search of salmon, the first thing that hit me was the variety available. Years ago, when I was growing up in Manhattan, the selection in my neighborhood store was limited to salty lox (actually not smoked at all but soaked in brine) or the milder-tasting Nova Scotia-style salmon. |
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