The other day, as I was contemplating the offerings at Lakewinds' seafood case, one of the gentlemen working there told me to consider the frozen wild salmon.
It's actually better than fresh, he said, because it's flash frozen as soon as it's caught and then vacuum-sealed to preserve the flavor -- even before it begins its journey to restaurants and stores.
I took his advice because he has steered me right in the past with other seafood purchases I've made there, such as buying, stuffing, and grilling the delicious -- and almost local -- Wisconsin trout.
