It’s long been a controversy for Red Gables to serve Farmed Salmon in the off-season. For instance, there’s a noticeable difference in texture between the meat of the two fish: Farmed Salmon will break easier when handled, and the color is more orange and pale compared to the wild stock. Wild Salmon is stronger in texture and firmness, has a bold flavor and holds a vibrant color. After talking with correspondents from The Erie Wire we will likely remove all farmed Salmon from the restaurant in the future, and begin to help restore the Wild Salmon’s ability to reproduce. Please join us in celebrating Wild Salmon this week at the Red Gables, where we’ll be serving troll caught Wild Salmon off the coast of Washington.