We know it can be intimidating when confronted by all those terms scribbled on those maddeningly teensy signs alongside fish at the seafood counter. You know, like "Atlantic" and "farmed" and "organic" and so on. But instead of launching into the merits of wild versus farm-raised or deciphering what, if anything, "organic" means when it comes to anything pulled from the sea, we'll simply state that in the Pacific Northwest, late spring and early summer still constitutes wild salmon season. So all you really need to look for are signs that state "wild" and "Pacific" and "salmon." If you want to take things a little more complicated, know that "King" referring to a mild, idyllic, fatty fat fat variety of salmon and "sockeye" an über-rich, more robustly colored--and flavored--variety. (We're partial to King. But that's just us.)