I've been thinking for awhile now that the ubiquitous salmon is past due. I never saw the appeal of a salmon filet or steak. Usually dried out and the flavor, when it was there, often had an artificial taste, perhaps due to the intensive farming of the fish, versus the wild counterpart. A chef-friend of mine in London predicted a backlash against salmon a few years ago. And maybe, just maybe, I was sick of seeing it everywhere. It stopped becoming an imaginative offering by restaurateurs and choice by diners. So it is with some personal validation that I came across Slate's article. Slate is calling salmon's bluff:
"These days, there's a numb and slightly uneasy feeling when you see a lump of the pink fish dumped on your plate. The feeling, the opposite of the salmon worship of the late 1980s, is more like salmon fatigue -- an abiding sense that the wonder-fish has become declasse."
My exemption: lox.