[jandrewrogers]

Salmon has highly variable quality. The best salmon, in my opinion, is high-latitude wild Pacific salmon e.g. the kind that often comes from Alaska. If you've ever tasted salmon side-by-side from various latitudes just along the coast of western North America, the change in quality as a function of latitude is unmistakable. New Zealand also produces respectable salmon. I've never had salmon from the Atlantic basin that compares to the best of the Pacific basin.

There are several different species of salmon, and the heuristics are dependent on the species. I eat a lot of salmon (I live in Seattle where fresh high-quality salmon is abundant) but largely restrict myself to northern Alaskan King and Sockeye. Those two species of the fish are both premium examples at opposite ends of the character spectrum.

As sashimi, a fresh salmon from a top-quality fishery is quite good. It is often difficult to find top-quality salmon at sushi joints in many parts of the world. Whether or not random salmon or random tuna is better depends on where you are, often as a function of how close you are to high quality fisheries.

[steve_adams_86]

Sockeye is a delicacy. I love it on its own, prepared just about any way.

Here’s hoping we find ways to restore their populations. It’s gotten to the point that I practically feel guilty eating them, knowing the fishery is practically imploding.

[kiliantics]

In general, we should indeed try to eat less fish -- just as we should try to eat less farmed meat -- particularly the high-up-the-food-chain species like salmon, and any seafood that is fished with destructive methods like bottom trawling. The effects on the earth's ecosystems of our industrial fishing practices are absolutely devastating.

[jbluepolarbear]

Spring Chinook, out of the Columbia, are the best tasting salmon imo. The fat taste sweet and zero fishy taste. I am biased, I used to live near the Columbia and would catch fresh chinook every open season.