Scottish salmon crudo at Langdonrsquos in Charleston SC

Scottish salmon crudo at Langdon’s in Charleston, S.C.

Chefs find alternatives to wild king salmon

Faroe Island, coho, sockeye varieties appear in dishes throughout the year

When wild salmon season begins in mid-summer, king, or Chinook, salmon will start jumping onto dinner plates at restaurants everywhere. But until this precious species becomes available, chefs are finding innovative alternatives to feed diners’ hunger for the full-flavored fish.

“The [wild] king salmon … it’s such an amazing product,” said executive chef Kevin Cuddihee of Two, a seasonal farm-to-fork restaurant in Chicago. “In the off-season,

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