Salmon An Affordable Luxury

Salmon An Affordable Luxury

Salmon An Affordable Luxury
Salmon is​ one of​ the​ most versatile fish we​ can buy,​ and​ despite its longstanding reputation as​ a​ luxury fish,​ is​ nowadays surprisingly affordable.
Salmon are available in​ both farmed and​ wild varieties,​ and​ while the​ wild salmon has the​ edge in​ terms of​ both flavour and​ texture,​ the​ quality of​ the​ farmed fish has improved greatly over the​ years and​ is​ now a​ fish that makes thoroughly respectable eating. ​
The comparative rarity of​ wild salmon,​ which is​ only available for half the​ year between February and​ August,​ is​ at ​ least as​ responsible as​ quality for the​ higher prices it​ commands compared to​ its farmed cousins.
Most of​ the​ wild salmon you can buy will be from the​ Atlantic Ocean,​ both off the​ shores of​ North America and​ Northern Europe,​ with Scotland being an especially famed source of​ the​ fish. ​
Salmon can also be found in​ the​ Pacific,​ although these fish tend to​ find their way into cans rather than the​ wet fish counter of​ your local fishmonger.
An enduring image of​ wild salmon is​ of​ a​ sleek silver arch of​ fish leaping up weirs and​ waterfalls,​ and​ this arises because they are are born in​ freshwater,​ but spend most of​ their lives in​ the​ sea after migrating while young. ​
They will stay in​ the​ sea for between one and​ four years,​ before returning to​ the​ very same river they were born in​ to​ spawn,​ which is​ usually their last act before expiring from the​ exhaustion of​ the​ journey upstream.
Farmed salmon,​ in​ contrast,​ spend their entire lives in​ lochs or​ river estuaries,​ swimming in​ net cages,​ sometimes at ​ densities higher than is​ healthy for the​ fish. ​
Fish farming has gathered something of​ a​ bad reputation over the​ years,​ and​ its true that salmon farms once showed a​ similar disregard for animal welfare that youd find in​ most industrialized farming operations. ​
In recent years,​ though,​ public opinion has forced a​ rethink,​ and​ standards have widely improved you can even find organic farmed fish these days.
When you come to​ buy salmon,​ the​ usual rules for buying fish apply. ​
Make sure you can see a​ whole fish so that you can get an idea of​ how fresh it​ is​ the​ prewrapped anonymous fillets packaged in​ a​ protective atmosphere you find in​ many supermarkets is​ a​ gamble at ​ best. ​
a​ fresh fish will have bulging eyes rather than sunken ones,​ will feel firm to​ the​ touch,​ and​ should not smell fishy as​ this indicates that it​ is​ past its best.
Depending on​ how many you are feeding,​ you can buy a​ steak which is​ cut from the​ shoulder of​ the​ fish,​ a​ fillet from nearer the​ tail end,​ or​ even a​ whole fish. ​
Tail end fillets possibly offer the​ best eating,​ as​ they are more or​ less free of​ bones apart from the​ pin bones which can easily be removed during preparation. ​
Steaks,​ however,​ are a​ more meaty cut and​ are perhaps more suited to​ cooking methods such as​ a​ barbecue or​ grill.
Whichever cut you buy,​ you can be assured that your health will benefit as​ an oily fish,​ salmon is​ high in​ Omega 3,​ which has been shown to​ be of​ use in​ preventing heart problems,​ and​ is​ widely believed to​ be helpful for brain and​ nervous system development and​ operation.
Enjoy your salmon!

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