Well, that gorgeous coho salmon turned out somewhere between fair and average. I cut it into Sprinter-style 1.25 inch steaks, and used the same Miso paste recipe as last time. They cooked up nicely, and looked all purty, but tasted just like the masses of farm-raised atlantic salmon you can get anywhere around here. The miso paste recipe is sill wonderful, but the fish just did not have the flavor I was looking for. Must be something about the farm-raised fish.[p]I made the mistake last time of getting Wild Alaskan King Salmon, and I have been spoiled beyond repair. There is no comparison. Wild salmon is incredible. Farm raised...soso. Mabe that is why the wild salmon was $15 pound, and the farm raised Coho $1.98. Dang.[p]Happy Friday. I think I will try TimH's brine/smoke with the remaining half-a-fish.