By Professor Marcel R. Escoffier, FIU School of Hospitality and Tourism Management

Honestly, most wild salmon tastes no different from farm-raised; especially when you sauce it correctly. The cost difference, however is very noticeable. While I would never advocate selling farm-raised salmon as wild, a test conducted at the New York Times showed that many fish stores and restaurants in New York are doing just that! When confronted with the lab results, several restaurant chefs claimed that they had ordered wild salmon and hadn’t noticed that the supplier had send the farm-raised kind.