<SCRIPT language=javascript>Guess its all just another good reason to go out and catch our own...

Alive without breath;

as cold as death;

never thirsting, ever drinking,

clad in mail, never clinking.

Drowns on dry land,

thinks an island

is a mountain;

thinks a fountain

is a puff of air.

So sleek, so fair!

Whatr a joy to meet!

We only wish

to catch a fish,

so juicy sweet!

Gollum - The Two Towers

Ive read the article Barbary B and found it quite interesting as im taking Aquaculture at AUT.

Intersting that they didnt want the West Coast salmon because they swim too much and burn of fat which the fish farms dont want, so they changed to Atlantic salmon which prefer to just tred water.

Does anyone know where our Salmon comes from in the super markets? i get mine from pak n save once a week because ive heard that the omega-3 is good for you.  I always look at the colour to see if its a bright orange/pink to tell if its fresh.  If they dye it i guess its a waste of time!

Here you go - about 2/3 way down page

http://www.alternet.org/story/13646/

I should have added - careful monitoring of the trout while in the smoker is aided by three fingers of Laphroaig (or more if you are cold smoking).

I will try and find the reference to the lack of Omega in farmed salmon and post it.

Quote:

PS - farmed Salmon has no Omega oil value and also is fed dye to get the flesh that colour.

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Get a nice orange fleshed Rainbow from the T Delta, carve off the fillets and debone, mix one 1/3 non iodised salt with 2/3 brown sugar and pat all over fillets , dash a few good strong drops of Laphroaig over the top - leave flesh side up for 12 hours then reapply the mix and leave flesh side down for 12 hours. Either cold or hot smoke.

Nothing beats this - nothing.

PS - farmed Salmon has no Omega oil value and also is fed dye to get the flesh that colour.

Well a tried, tested and proven method is to wait until you are really really hungry after a hard days work and cook it up which ever way you like... wether this be in a billy full of water in the wilds of Alaska or at home on yer BBQ... Food always tastes so much better when you a hungry  ... similar to having a cold beer after a hard days work, the first one always tastes better.... admitedly enough the second and third ones don't taste so bad either...

I've never known a Taupo fish to taste like mud but the Arapuni fish usually do... A baked taupo trout is quite edible...

I tend to rate fish on how they taste without the need for a whole heap of additives to the cooking process... trout don't get there for me... but it's all personla taste.

Clark