Madeline:
> The second method employs enormous
> nets/pens in the open ocean, where the fish can be contained and easily
> harvested, but where they are free to feed naturally as they would if caught
> wild, thus maintaining the natural healthful fatty acid balance.

With a little experience it is very easy to identify whole farmed (caged)
salmon vs wild salmon by sight, but like comparing stereo speakers, you must
learn in a side by side comparison. Wild salmon have broad/beautiful tail
fins (since they swim vigorously on long journeys) and farmed salmon have
limp/ugly tailfins (since they get very little exercize). Once you see
example specimens side by side you will be an expert... ;)

Also, wild salmon fillets keeps for many days (weeks even) without
refrigeration. Farmed salmon goes rancid within hours unless cooled. I
remember keeping a couple pounds of wild salmon wrapped in wax paper in a
napsack in Seattle for three of four days and it just got tastier and
tastier (until it was all eaten by my wife and I). Put it in front of a fan
and it will age beautifully for days/weeks. Farmed salmon just rots/stinks.

> I asked how
> the consumer is supposed to know which kind of "farmed fish" she is
> purchasing, and was told, "You ask your fish monger. At this market, we
> purchase only the open ocean farmed fish." Any information about this?

Just that your fish monger may be as ignorant as the next fellow. And very
willing to tell you whatever you care to hear.

And there is no substitute for wild salmon. Interestingly, the farmed salmon
folks regularily put presure on the wild salmon distribution. Watch Atlantic
salmon prices and you will see that they get absurdly low during the Alaskan
"wild season" (June-Dec) as the farmed folks try to drive the wild price
below sustainability.

> Meanwhile, we bought Chilean Sea Bass (also very pricey) but as far as I
> know, still a wild fish with a very good fatty acid balance. It's for dinner
> tonight, so I'll have to see how good it is.

This fish is from the far southern hemisphere, very very fatty, but doesn't
dry so well in my experience. The flesh remains tough even as the oil
"predigests" and drips off. You will even see this as you cook it, if you
do. Even on a grill it is almost impossible to "burn" since an almost
supernatural amount of fat continues to lubricate it as it cooks.

Incidently, I would love to see a nutritional/fatty acid analysis of this
fish if anyone comes across it. It is relatively new on the market and not
listed in any database that I know of--but I haven't looked lately either.

FWIW....

Cheers,
Kirt