i'd agree with you there

that's fair enough, but the environmental thing isn't any more of an argument than the depletion of the fish reserves would be an argument against a chef promoting atlantic cod.

farmed samon has little taste and a horrible slimy texture. The only reason it's pink is because they put colouring in the food. And as for smoked salmon - it's not even smoked (there's a minimum amount of time it needs to be smoked to be called 'smoked', something like 1 hour. Then they just pump it full of chemicals to make it taste 'smoky'. Proper smoked salmon should be smoked for at least 24 hours.)

Posted By: Dave in France, Aug 19, 19:19:15