May 8, 2007

Chefs urge Congress to protect wild salmon

You can grill it, broil it, bake it, poach it, barbecue it, smoke it, turn it into croquettes or serve it raw as sushi, with lemon and butter, in a cranberry reduction sauce, with fennel or dill or garlic mashed potatoes. But nearly 200 chefs from around the country warned Tuesday that unless lawmakers act quickly, wild salmon could disappear from their restaurants faster than it takes to boil an egg or ruin a souffle.

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