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Sunday, May 24, 2020  Spokane, Washington  Est. May 19, 1883
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One more reason to catch your own salmon


Honey-Soy Grilled Salmon with Cilantro Noodles pairs grilled salmon with a light Asian noodle salad. The recipe takes only about 30 minutes to make. 
 (Associated Press / The Spokesman-Review)
Honey-Soy Grilled Salmon with Cilantro Noodles pairs grilled salmon with a light Asian noodle salad. The recipe takes only about 30 minutes to make. (Associated Press / The Spokesman-Review)

FISHERIES --  Wild-caught Pacific salmon is more myth than reality on some Puget Sound restaurant menus, a study at the University of Washington Tacoma has found.

About 38 percent of samples from Tacoma-area restaurants showed a menu was promoting farm-raised Atlantic salmon as wild-caught Pacific salmon, or calling a coho a king, the Associated Press reports. 

Grocery stores and fish markets got better scores, with only about 7 percent of store samples mislabeled.

“I’m shocked at the number of substitutions that we encountered,” said Erica Cline, an assistant professor in the university’s environmental program who was one of two biology instructors leading the study.

Cline said, but she hopes her study and others like it could lead to stronger enforcement of federal laws that prohibit false labeling of fish and other animals.



Rich Landers
Rich Landers joined The Spokesman-Review in 1977. He is the Outdoors editor for the Sports Department writing and photographing stories about hiking, hunting, fishing, boating, conservation, nature and wildlife and related topics.

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