Newsletter Home     Industry Bite     Wild Watch     Featured Articles     Recipe of the Month     Order Materials Cook's Illustrated, January 2007 In the January issue of Cook's Illustrated, a reader from Queens, New York asks what the differences are between wild Alaska Salmon and farmed salmon. In response, Cook's Illustrated conducted a taste comparison noting variations in fattiness, flavor, aroma and color. The first observation was that "both raw and cooked, the wild salmon had a rich, rosy-pink hue, while the farmed salmon was lighter pink." As for taste and texture, it was noted that the wild salmon tasted leaner overall and had a "buttery, pleasant texture." The farmed salmon, on the other hand, was described as tasting "fishy" with "slimy, soft" flesh and a "musty, fatty" aftertaste. The article concluded: ".we found that the wild Alaskan Salmon was preferable to the Norwegian farmed salmon." Cook's Illustrated is a cooking magazine published six times per year by Boston Common Press. They provide no-nonsense cookware reviews and food ratings as well as an in-depth approach to recipe development. Delicious Living, January 2007 Alaska Seafood gets the green light twice in Delicious Living's January issue. In an article titled, "Taste of Asia - Longevity and Weight Loss Secrets from a Japanese Cook," writer and chef Naomi Moriyama recommends "wild Alaskan Salmon fillets" in her Salmon with Sake and Daikon recipe. In a separate article in this issue titled, "Is Eating Seafood Sustainable?" the Monterey Bay Aquarium's Seafood Watch program is featured. The Seafood Watch program offers a "green light" list that features the most sustainable seafood choices. Wild-caught Alaska Salmon, Pacific Halibut and Dungeness Crab all are included on this "green light" list. Delicious Living is the leading consumer magazine in the natural products industry. It is carried by more than 1,300 top natural products stores and is read by more than one million readers each month.