I prefer lemon or zero added to salmon and you should enjoy your tartar as much as you wish :-)

We often have salmon with a bit of aioli on the side.

Who cares? Eat it the way you like...tartar, lemon, aioli, butter, pesto,or even ketchup. Rules are made to be broken so you do you!!

Thanks for all the insights--it's greatly appreciated.

While I do have some culinary experience with other forms of seafood (shrimp, lobster, clams, abalone, etc...), for whatever reason, my experience with fish, other than the steamed ones found in Chinese cuisine, has been very limited. When it comes to fish, I don't even know what I don't know; I'm not even sure what the difference is between Cod, Halibut, Monkfish and Sea Bass. Salmon I can tell because of it's unique color!

Thus far, this fish talk is pretty interesting, and has me thinking perhaps I should eat it more. I'm going to try it all the ways referenced above, and then, of course, continue to have the one or several ways I prefer after trying them all.

PS - I'm assuming the tuna in cans I often enjoy are some kind of larger fish that may have teeth!

watch out for the color thing. You could get fooled by steelhead trout. Not that there’s anything wrong with steelhead but it can look a lot like salmon.

I don’t care if people put tartar sauce on their fish. As long as I didn’t cook it.

Definitely looks like a salmon. As does the artic char. Both have the same orange flesh as a salmon. However both have flavors that are not as intense as a salmon. The steelhead has a mild flavor, while the char has a sweeter flavor.
I love all three of them!

Actually I think the salmon colour is artificial. I read that farmed salmon is actually greyish in colour. (Funny note, I never thought I'd get to use that fun fact ever). The colouring is from its diet.

Ok, this sounds like something prime for tartar sauce.

Shrimp risotto
https://cimg2.ibsrv.net/gimg/www.fly...0fa8ba2228.jpg

Skipolini's pizza, mixed salad, and a wonderful Zinfandel alongside.

Our "enngage+-iversary" dinner at Bavette's. Sixth consecutive year including takeout last year.

French 75/rye old fashioned
Rose/Cabernet
​​​Sourdough bread and salted butter
​​​​​steak tartare with grilled bread, slow cooked egg yolk and siracha
King Crab legs with drawn butter, cocktail sauce and aioli
Crab filled avocado with buttered lettuce
Grilled tomato with thick cut bacon and watercress
Peppercorn crusted ribeye with frites
Fried chicken with mashed potatoes and onion and pea gravy, plus Crystal sauce
Elotes
Salted caramel ice cream
Bourbon

Congratulations!

I love everything on your menu...all sounds wonderful & perfect to celebrate. That is my kind of food!
Congrats

You likely won't find the natural state of the salmon unless you actually buy it whole and then cut it up. Although I've never had it out of the river fresh, personally, I prefer salmon raw (sushi/sashimi) or as near to it as possible vs. cooked. It's different depending on the fish and the type.

Congrats!

My dinner tonight... brother dropped off a can of kaya (we've been scouring the GTHA for the stuff as it disappeared about three years ago from all the asian supermarkets)... so dinner was italian loaf and kaya... would have added butter but our salted butter has become tasteless in the last year or two... need to find churned butter to see if that has changed too.