There is salmon and salmon and I am quite partial to a piece of salmon. Although Switzerland has no surrounding sea or ocean, we still have fish, but imported. In the local supermarket we have salmon from everywhere. The smoked salmon has its origins in Scotland, Norway, and even Ireland. We even have a company near to the part of Switzerland where I live where it is smoked. The fresh salmon comes from everywhere. It seems to me the darker the colour, the better it is and more expensive, and can even go under the name of wild, although how wild can a salmon get? I notice if you get the bit nearer to the tail it has no bones, the further down and wider it gets, the bones are everywhere.