Which would you have chosen, farmed never frozen, or wild defrosted, salmon?

Put sone snail [garlic parsley] butter on tin foil, put salmon on butter and more butter on top, into tpaster oven at 350F for 12 mn. Meanwhile sautéed some pearled cauliflower in more snail butter (using up tail end) with a little salt and hot pepper. Served fish on veg with squeezes of lemon and a handful of almonds.

Glass o' kir to go with. My state liquor store had some locally-produced crème de cassis (blackcurrant liqueur) to my amazement. It doesn't taste quite *right* but is nonetheless delicious, and it has *the* most amazingly *beautiful* color I have ever seen in a drink. I mean almost a shame to drink it, it is so pretty.