At a panel discussion on 3 November, at the West Coast Seafood Show in Los Angeles, Executive Chef Daniel Long of Bon Appetit Management Company said: "To be perfectly honest, it [farmed salmon] is crap. Wild salmon is much better. I think we need to push salmon back to being a seasonal thing."
The statement was made during a panel discussion of chefs talking about utilizing sustainable seafood in their restaurants. Intrafish, in its 5 November edition, reporting on the Sunday session, wrote, "Michael Cimarusti, Executive Chef at the Water Grill, said sustainability is always on his mind when he buys fish.
He said that in order to square conscience with his purchases, he tries to source his product from responsible fishers [sic] who use gear like hooks and lines, rather than trawlers. 'I try as hard as I can to buy from the small people - people that respect fishing the way it was done 50 or 60 years ago,' Cimarusti said. 'I am most proud of the fish I buy from the small businesses that use hand-written invoices.'"
At least two of the chefs on the panel, said they use the Monterey Bay Aquarium's "Seafood Watch" guide for sustainable fish.
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