John Myers
Salmon is one of the most popular food fish in the world. Whether as salmon fillet, smoked salmon or gravlax – this fish is an all-rounder in the kitchen.
Origin
The Atlantic salmon (Salmo salar) and Pacific salmon (various species of the genus Oncorhynchus), which are very popular with us, live in the sea and only retreat to their birthplaces in the upper reaches of the rivers to spawn. Due to the high demand and overfishing, especially of wild Atlantic salmon, it is also bred in fish farms today.
Season/purchase
While wild salmon can only be caught in the fishing season from May to the end of September, farmed salmon, e.g. B. from Norway, available all year round. When it comes to wild salmon, look out for the MSC seal, which signals to the consumer that the product comes from a guaranteed environmentally friendly fishery. You can recognize fresh salmon by its neutral smell, shiny skin and eyes, and red gills.
Taste
The pink-colored meat is very tender and particularly juicy and aromatic due to its high fat content.
Use
Hardly any other fish can be used in as many ways as salmon. Whether fried, poached, steamed, smoked or gratinated – it goes just as well in fine fish soups as it does with pasta, raw for sushi or as a delicious farce baked in puff pastry. The fish also tastes great as a spicy Asian teriyaki salmon. Because it is easy to work with and has a firm meat texture, salmon is one of the most popular types of fish. Cut into thin slices, its fillet is even suitable as a basis for our salmon carpaccio.
Storage/shelf life
Place the salmon on a large plate and cover with another plate or cling film. In this way, it will keep for a maximum of two days in the fridge. In addition, you should not let too much time pass from shopping to the fridge, so as not to interrupt the cold chain.
