[RushingWater]

I agree - go wild salmon ... and if picking out farmed salmon, make sure to get the "no color added" variety unless you like the idea of eating color chemicals . . .

[PIF]

... and relish the fine flavor of bottom paint (cuprous oxide used on the pen nets), freshly garnished with growth hormones.

Non-colored farmed salmon has white meat. Oh and by the way, a lot of farmed salmon is irradiated to ensure it keeps well in the hot grocery fish counter - hot in temp and rads. Yummy!!

The fishy smell at the grocery store fish counter is from rotting fish. Fresh fish has no odor. Ice must be on top and completely covering the fish - not under it, and the ice must be cold ice - below 28 deg.

The fish is excessively expensive precisely because grocery stores treat fish like meat and have huge losses - the high price makes up for their losses.