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Love the bonus features, especially that delicious looking salmon recipe!

Leslie Budewitz

Lynn, we ate salmon in Arles and noticed how very different the flavor was from what we're used to -- much milder than the wild-caught north Pacific or Alaskan salmon -- chinook/king, sockeye, or coho/silver -- we get here in Montana. Paler color, too. Unfortunately, we weren't able to communicate well enough with the waiter to figure out the variety or source. Do you know what varieties are most common in France? Wild or farmed?

Merci -- love the blog!

Lynn McBride

Hi Leslie, thanks for joining us! the salmon we get in our area is generally very good, and as you say milder, but it's farm-raised. Sadly it's hard to find wild salmon here.

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