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Restaurant lunch highlights:

Sockeye, or Coho salmon?

Sockeye, or Coho salmon?

It's hard to deny the versatility of a nice piece of salmon. Whether it's sandwiched between a toasted bun, pan-seared until the skin is crackling, or cured and sliced paper thin, this coral-hued fish is a sure bet when we're craving a seafood dinner.

But why does the seafood counter stock so many different kinds? From extravagant, pricey Chinook to cheaper Atlantic fillets, here's the difference between the four most common salmon varieties.

As reported on the Tasting Table website with recipes - READ MORE

Last modified onWednesday, 19 April 2017 04:45
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