Maddy, in the archives there should be a discussion on salmon, Lisa
Sporleder is from Alaska and I seem to recall she did a wonderful summary
for us of Alaska salmon.

>which costs about twice as much as the pink. Does anyone know what differeces
>there might be in fatty acid composition between the pink and the red? or why
>the red is so much more expensive? Is it worth the extra money?
>TIA
>Maddy S.
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