Can I just say, I'm very glad I don't like salmon.
Along with the labeling laws being so lax, it will be very difficult to tell where your salmon came from (or what genes it may have added).
Hubby went fishing so I have a bit of sockeye salmon to deal with. I filleted it and pulled the bones. It's in the dry brine now and will be smoked tomorrow. The spine and collars are also being brined since they are a treat in their own right.
This works for trout and steelhead as well. I'm...