Bruce Gore began fishing kindly in 1978, long before anyone was concerned about traceability or the effects of net fishing. At the same time each year, salmon are line-caught in way that is in tune with the sea and the nature of the salmon. Because the boat travels at the same speed the fish swims, swiftly pulled onto the boat and humanely killed, cleaned and frozen instantly, the fish never develops the lactic acid that would result from a struggle. You can really taste the difference. Tanuki Tavern, the new restaurant that replaced Ono at the Ganesevoort Hotel, is serving it up in little bites—hibachi-style, as sushi and in special rolls. You can also buy it retail at Dean and Deluca. For ordering information, visit the Triad Fisheries website, and ask owner Mark Tupper to give you a taste of superior salmon. See more pics of the tasting here.
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