Salmon is one of the least understood items on most restaurant menus. Servers are often unaware of what type of salmon is served out of their kitchen. Even more commonly servers are unaware of the unique selling points of the species they offer. This is problematic because premium salmon can warrant a premium price. It is the responsibility of a great server to be able to explain the benefits of the salmon they serve to be able to justify the premium price in the minds of their guests.
Last week’s post on wild caught versus farm-raised salmon provides a good background for understanding this post. Rather than trying to list every type of salmon, I will focus on the species most commonly caught and served in North America. Want to know about a different species or name? Leave a comment below.
Read the full post at Foodie Knowledge