Looks like I'll get a chance to use boat-frozen Pacific king or coho salmon. But I've only used farmed before. What should I look out for? I expect it'll be less fatty, but other than that, will it cook differently? How should I take advantage of the taste? (With farmed salmon, I usually grill it with a dill-horseradish cream, smoke it with brown sugar and mustard or grill it and top with a pineapple salsa.) All advice appreciated.