Best place to buy fresh salmon in Baton Rouge?

Fresh Market but avoid the one that says farm raised

I go to Maxwells for salmon but likely any salmon you get in BR is not fresh. It has been frozen and defrosted for the case display.

Alexander's, Fresh Market, Whole Foods

And is salmon very expensive? What would the average cost for a filet be?

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And is salmon very expensive? What would the average cost for a filet be?

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Less than $8 per Lb

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The salmon at Maxwell's has never been frozen

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That would surprise me if true

I called up there one day looking for fresh, never frozen tuna, talked with guy in seafood dept, he assured me it was never frozen, that they get fresh seafood several times a week and it was something they prided themselves on, I go up there and get a few steaks (more than what they had in the case) so the guy goes to the back to complete my order, I get home and you guessed it, the steaks were still frozen in the center

that being said, properly frozen and thawed fish is not bad

Yeh... Most will be frozen. I hate the farm raised... Alexander's generally has the wild caught US sockeye.

Costco has very good prices on salmon, and it usually has a decent variety of farm raised vs wild, as well as king, chinook, etc. Last time I looked, there were a couple of non-farmed varieties at around $6-8/lb.

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In order for tuna to be considered "sushi grade" by the FDA, it is required to be immediately frozen upon cleaning.

Salmon is not held to the same requirement.

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Swing and a miss

"sushi Grade" has no real meaning or requirements by any federal agency

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The term “sushi-grade” is often tossed around to imply some level of freshness, but in the US, there’s no regulation around the use of the phrase, so it can be used to describe anything. That said, most stores aren’t in the business of getting their customers sick, so they usually reserve the label for their freshest fish.

Unfortunately, just because it’s fresh doesn’t mean it’s safe to eat raw. Some fish, such as salmon, contain parasites that will make you sick unless they’ve been destroyed. Another potential problem is cross-contamination. This happens when “sushi-grade” fish gets cut on the same cutting board or using the same knife or handled with the same gloves as non-sushi-grade fish. If your fishmonger is storing unwrapped sushi-grade fish in the same refrigerated case as non-sushi-grade fish, this should be a big red flag

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Alexanders market will sometimes have fresh Tuna

Jason L, had a thread a few years back talking about tuna grading and how to tell if it was fresh or not, from what I remember if looking for fresh Tuna it should be cherry red, not pink or gray, also should have "rough edges" not smooth ones, he also concurred that frozen was as good as fresh for most applications

I have a bigger problem buying previously frozen tuna because of country of origin, not that buying fresh guarantees it is somewhat local but it does increase the odds that it is not from Vietnam , also it makes me feel better that it is properly identified, once it has been treated and frozen, I imagine a big eye tuna and a yellow fin look about the same, I may be over estimating my ability but I feel I am better than average at identifying tuna when it is fresh

Salmon, I hate to admit it, but I like farm raised salmon better than wild salmon, and previously frozen does not really bother me