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May 29, 2008 02:36 PM

"Wild" Salmon at Comme Ca? Not really...

I dined at Comme Ca last night and on their menu they had a "Wild Salmon" dish. Out of curiosity I asked the waitress where the wild salmon was from, Copper River, Columbia River, etc... She said something like "Well, its raised in Scotland in ocean pens, so its kinda like of a wild-farmed salmon cause its in the ocean like a wild salmon..." Uhhh, isnt that how all farmed salmon is raised? In an aquafarm in the ocean? Am I wrong or are they being very deceptive in advertising this as wild salmon when it is actually a farmed salmon? I mean with wild salmon at $30-$40 per pound at the market there should be some clarity!

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  1. This is an out-and-out fraud. I would never eat at an establishment that lied about their food! What other reprehensible practices are they up to?

      1. Welcome to the cheated consumers club ( CCC? )!

        Haven't you seen Pata Negra ham prominently listed in Capo's menu for ages, when imports were not allowed?

        What about "Alba truffles" in most high brow places, when the stuff is not from Alba, most of the time not even from Italy, and even more frequently is a different species from what it's supposed to be (Tuber Magnatum).

        And don't get me started on the restaurants that prominently display the word "Organic" in their menus, and then in small print "... whenever available".

        Most Sushi bars serve "wasabi" ... guess what? Fake.

        And on and on. I heard somebody said "Kobe beef? "

        1. Bad bad bad.

          I would call and complain in the strongest terms.

          1. There's an article in the July 2008 SAVEUR magazine (pg 84) on the topic of Ocean Pen-Raised Salmon. There are environmental issues cited as well as flavor, disease, etc. Conclusion from this article: maybe it's OK to call it "wild" and maybe it isn't.

            Isn't "sort-of wild" a bit like being "sort-of-pregnant"? It either is or it isn't. Res Ipsa Loquitur.