This is complicated. Maybe we should just discuss brownie recipes. In lieu of that, let's just for now try to focus on two aspects of the question, food quality and conservation. Wasn't there someone who, early in the discussion, cited a large study published in Science magazine? I can't find that post now but the study is the most important one I am aware of. The full text can't be accessed at the Science web site without subscribing. It is available elsewhere on the web. The study sampled and compared wild and farmed salmon from many regions around the world. The level of PCBs and other dangerous substances was found to be "significantly" higher in farmed salmon. The word "significant", when used in this sort of document is understood to mean statistically significant, which is not the same as the every day usage. Statistical significance means that a difference between two samples can be proven mathematically at a certain criterion. It does not mean the difference is important. If I sprinkle 2 grains of salt on my order of fries and you sprinkle 4, the difference obviously is statistically significant. But is it important? Neither one is enough salt to affect the taste at all. Significant but not important. The study found, at some locations, levels of certain toxins at 10 or so parts per billion. At those levels, differences of say, 4 parts per billion would be significant. But important? FDA standards allow hundreds of times that concentration. But that is not the end of the controversy. Some, including the authors of the study, prefer the standards of the EPA over those of the FDA. EPA standards are much stricter. This is where science and politics collide. One might think that the "Food" and Drug Administration would take precedence over the "Environmental" Protection Administration in the matter of food safety. But that would be too simple. I have to observe that, although the importance to science of a "not statistically significant" finding is equal to, often greater than, one of "statistically significant". The importance in press releases is not. Everyone wants the results of their work to be "significant". Well, that is the health issue in a nutshell, a very small nutshell. The conservation issue is more difficult. Jim Here is a link that might be useful: Global Assessment of Organic Contaminants in Farmed Salmon

This recipe was first published on Waitrose.com in October 2005. Salmon Ceviche with Prawns and Lime A dish for sybarites this, with sea flavours perfectly preserved by a brief marination in fresh citrus juice; lime, lemon and bitter orange are all suitable dressings. An hour or two in the marinade is enough to turn the fish's flesh opaque, allowing the flavour and texture to remain fresh and bright. The technique is suitable for any firm-fleshed fish, alone or in combination; try tuna, bass, bream, scallops (without the coral), squid or oysters, for instance. If you like, the prawns can be replaced with diced avocado. Preparation time : 25 minutes, plus marinating Total time : 25 minutes, plus marinating Serves: 4 as a starter Ingredients 350g salmon steak, skinned and boned Juice and grated zest of 3 limes Salt 1 red onion, finely sliced 100g cooked fantail prawns 1 green chilli, deseeded and finely chopped 2 tbsp chopped coriander 1-2 ripe tomatoes, skinned, deseeded and diced (optional) To Serve 1-2 limes, quartered 8 wheat flour tortillas Method Cut the salmon into thin slices. Mix it with the juice and zest of two of the limes, sprinkle with a level teaspoon of salt, cover and leave at room temperature for an hour, or set in the fridge for 2-3 hours, stirring the fish delicately every now and then to allow it all to come into contact with the marinade. While the fish is marinating, put the sliced onion to soak in a little lightly salted water, to soften it and reduce its pungency. Once the fish has turned opaque, drain it and toss with the prawns, remaining lime juice and zest, chilli and most of the coriander. Drain the onion and fold it into the mixture with the optional diced tomato. Garnish with the remaining coriander and serve with quartered limes and wheat flour tortillas, heated in a griddle pan. To eat, roll some ceviche up in a warm tortilla, holding one end closed with your finger so the juices don't run down your chin. In Peru, where ceviche ranks as the national dish, it's eaten with slices of fresh corn on the cob and patacones - slices of plantain flattened with a rolling pin and deep-fried till perfectly crisp.

If you like Asian tastes, this recipe is very good. I usually make 2 fillets every New Year's Day. Asian Barbecued Salmon (Chicago Tribune) Yield: 4 servings 1 salmon fillet with skin, about 2 pounds 1/4 cup each: dry sherry, soy sauce 2 Tbs each: oyster sauce, lemon juice, sesame oil 1/2 teaspoon freshly ground black pepper 1 bunch chives or green onions, minced or slivered 1/4 cup fresh ginger, minced or slivered 2 Tbs oil Remove any remaining bones from the fish using tweezers or needle-nose pliers. Combine the sherry, soy sauce, oyster sauce, lemon juice, sesame oil, pepper, chives and ginger in a large shallow non-aluminum dish. Marinate the salmon in the mixture for at least 1 hour in the refrigerator. Prepare a charcoal grill. Remove salmon from marinade, scraping the green onions and ginger off the fillet and returning to the marinade. Put marinade into a small non-aluminum saucepan; heat to a boil and strain, set aside. Brush the grill rack with oil. Grill the salmon 6 inches from the heat source, skin side toward the heat source (tuck the thin tail-end under), covered, until the fish just begins to flake, about 12 minutes. If the grill cannot be covered, place the salmon in a wire fish basket and turn the salmon once during cooking; total cooking time will be about 18 minutes. Note: I usually broil the salmon in the oven, 4-5 inches from the heat source for about 10-12 minutes on each side. I put the salmon skin side down (tuck tail-end under) on heavy foil, then flip the fillet when it is almost fully cooked. Put salmon on serving platter. Pour the reserved marinade over the salmon or serve separately.

I don't have a recipe for salmon loaf, but here's a tangy sauce that goes well with salmon and/or tuna patties. I added some frozen peas when I used to make it with tuna loaf years ago. Nowadays I mainly use it for vegetable and stuffed grape leaves. Avgolemeno Sauce (Greek Egg/Lemon Sauce) Silky smooth, sumptuous and rich, with a distinct lemon tang. Nothing could be better served with cooked vegetables of all kinds, and especially stuffed cabbage or grape leaves. A true Greek classic! 1/3 cup flour 1/3 cup butter 2 ½ cups heated broth (chicken or vegetable) 2 eggs, beaten Juice of two lemons Salt and pepper to taste ÂMelt the butter in a saucepan. ÂAdd the flour, stirring mixture to blend well. ÂAllow butter/flour mixture to cook and bubble at least one minute. ÂSlowly pour in heated broth, stirring continuously. ÂCook mixture until thickened. ÂTurn heat to low. ÂBeat eggs in separate bowl with lemon juice until light and fluffy. ÂAdd hot sauce, ladleful by ladleful, to egg mixture. ÂIncorporate at least half of sauce into eggs. ÂSlowly pour back egg/sauce mixture into sauce in pot. ÂAdd salt and pepper to taste.Add more broth if too thick. ÂCook over low heat for at least five minutes. ÂKeep warm over very low heat. Serve with cooked cabbage wedges, broccoli, cauliflower, brussel sprouts, zucchini, artichokes, stuffed cabbage leaves, stuffed grape leaves, and fish.