date:Jan 04, 2013
ure and taste are almost universally liked; there is no smell and the bones are generally big enough to avoid even when they havent been removed during processing.
The fish is also very versatile and can be incorporated into any number of dishes. In some supermarkets value-added salmon products far surpass those incorporating other fish species.
So what can be done, apart from price discounting, to stimulate demand and, perhaps more importantly for producers, to escape from the boom and bust c