T his was not an easy decision. I grew up in a fishing family and, even now, nieces and nephews still make yearly migration to Alaska to spend the summer on fishing boats. I’ve seen the bumper stickers declaring that “friends don’t let friends eat farmed salmon.” So I told myself that if I was going to serve farmed salmon at my restaurant, it would be only when the wild product was not available and it would be the best aquaculture product available. Creative Organic King salmon from British Columbia. I’m not delusional, this is not wild salmon. The muscle tone that’s developed by the salmon evading sea lions and other predators in addition to swimming across the Pacific ocean is not what we find in farmed salmon. But the care taken in the whole operation makes this the best possible choice.