When I’m not blogging for mental_floss, I can usually be found wearing bright orange rubber pants and gutting, cutting and selling fish at my local Whole Foods (and winning awards for it). Sometimes, my two worlds collide and I find some scientific research involving my ocean-dwelling friends that begs for a blog post. This is one of those times.
Poached with a little lemon and butter, grilled with a bourbon glaze, or left rotting on the ground for weeks—there’s no wrong way to serve salmon.
I... READ ON