Here’s a King Salmon that just arrived and is nearly as big as Chefs Luis and Carlos. The trophy fish was pole caught in Neah Bay Washington and sent to us by @sea2table. Farmed salmon, which is (in my opinion) still not okay to eat because of its chemical load, saturated fat content, and negative ecological impacts is one of the most popular fish at sushi bars because it is cheap and it’s high saturated fat levels gives it a butteriness that is strangely reminiscent of bacon. Wild salmon, it turns out, is much tastier. There are huge flavor and texture variables between species which are über complex and interesting. We run out of fish, a the time, because Miya’s is committed to only ever serving the tastiest, most ethically sourced seafood - or none at all. (Taken with Instagram)
