Anonymous wrote:Weird — why is canned pacific salmon so much better than frozen? I wonder if it’s because they use a smaller variety of salmon? Like it’s sockeye or pink instead of King or silver?

Yes, canned has less toxins because it’s smaller fish.

He’s probably just tired of salmon. It has a pretty distinct taste no matter how you cook it and you need a break once in a while. Even if it’s good salmon you’ll get sick of it. Take a break for a few weeks.

My family lived in Alaska for a while.

Eat another fish. Salmon has a unique flavor. I thought I didn’t like fish at all until I tried other white fish, and realized it’s just salmon I didn’t like. I will eat it as sushi or as lox, but just as fish, it’s nasty,