Noooooo, my salmon. :( I'll try trout. But not crawdads. Just...ehhh. So you've grilled tuna? Can you do that?
As someone that used to live in Michigan and sell food to restaurants, I can attest that most of your fish has been frozen twice and was caught in warmer waters. Ideally, what you want is a fish that's never been frozen and comes from cold waters. The colder the water, the higher the fat content. Just like in beef, with your fish you want good marbling. Flavor distribution. Mmmm... Go with the trout. I second that advice. Unless you buy some fresh, never frozen Salmon. If you do, it was likely swimming less than 72 hours prior and is in the $30-40 a pound range. Kind of pricey for Salmon. But we can't all live on the coast and we can't all afford fish that been drop shipped from Alaska/Hawaii. Sometimes decent Salmon is better than no salmon at all, right?
You've probably seen it sold as "Ahi." It's still tuna. Trust me, son. You think you're eating salmon. I thought I didn't like fish until I moved to a coast. I discovered how wrong I was. Then I ended up working on top of the Fisherman's Terminal in Seattle for 5 years and ended up on the super-secret-squirrel we-don't-tell-anybody-about-it call list for when the Yukon river king came in how many pounds do you want. For the longest time, America drank "coffee" while Seattle was drinking French roast Equadorian free-trade lattes. Now y'all are stuck with caring way too much about coffee. The stupid thing is, in Seattle salmon is sold by species and river. And it makes a difference. Yet you're still eating "salmon." If you're lucky, it's wild-caught. Which means it's chum, or "Keta." It's still the fish that the real fishermen use to catch the fish they want to eat.