It's the season for Copper River salmon, and many are indulging in their sockeye on the grill, in the smoker or finished in a saute pan.
When it comes to sustainable fish, few things beat wild Alaskan salmon for flavor. But what if you prefer a white-fleshed fish and what if your budget is such that Alaskan halibut and various line-caught, Marine Stewarship Certified fishes are a little tough on the wallet.
There's always farmed tilapia.
Sigh.
If you're casting around for something a little different this summer, you might want to try paiche. The fish — if it can really be called that since it doesn't have gills — is native to the Amazon River basin in Peru. It's endangered in the wild but is now being responsibly farmed in Peru.
To read the rest of the story, please go to: Boulder Daily Camera
