In Maurice Sendak’s classic children’s book, “Where the Wild Things Are,” the Wild Things are hardly mild. When the main character, a little boy named Max, meets these monsters, he first notices their “terrible” roars, teeth, eyes and claws. A rumpus ensues, and Max comes to learn that these monsters aren’t terrible at all. They’re just Wild Things: unpredictable and exciting. The same is true of wild salmon.
While farmed salmon is tame in taste — the result of controlled environments — wild salmon tastes like hard-earned adventure. Its well-exercised flesh is lean and meaty. Its flavor is nuanced and robust from foraging for food. And its color is deep, ranging from hot pink to ruby red.
If wild salmon’s firm texture or intense flavor has ever surprised you, know that you’re just tasting salmon that has run free — what a treat. Follow these tips to better understand, appreciate and cook this wild thing.
