Ha! I found fresh, wild, never frozen King salmon! Made some for Pat's coming-home dinner yestereve. Bought a BUNCH! and froze most of it. Like the Copper River sockeye that was already in the freezer, it'll get et. How about some of you folks come 'round and I'll cook up a whole filet? Fresh salmon fillet, baby Russetts cooked in olive oil and salt, asparagus with curried mayonnaise, an herb salad with huckleberry viniagrette dressing, and for dessert a blackberry "shortcake" with creme fraiche. Your choice of wine, beer, iced tea, etc.