At The Farmers' Market: Dry Dock Fish
And when the Ubergeek says so, it will be good. But seafood at a
farmer's market, you ask? Well why not? All a purveyor needs is plenty
of ice and some good product.
Sure enough, I found wild king salmon there (along with other creatures aquatic). My specimen wasn't Alaskan, but from New Zealand -- thick, longitudinal fillets buried in chipped ice and packaged in plastic bags. The price? $12.95 per pound, which is on par with Whole Foods.
They'll bag it up for you and pack it with a satchel of ice, which will last for about three hours if you have a particularly long trip home. My suggestion is to bring your own cooler with ice, just in case.
I sliced my haul into steaks, steamed them over a bed of sliced lemons and ate them with ponzu sauce, a dab of mayo, lemon, and sea salt, which is how Cafe Hiro used to do them.
In addition to the Saturday UCI Farmers' Market, Dry Dock Fish is everywhere these days. Check here to see the appearances at markets all around the county.