Oncorhynchusg orbuscha

[two_third]Salmon is the name given to several species of the family Salmonidae. Each species has slightly different characteristics but typically Salmon has firm, succulent flesh, red to orange in colour from a diet rich in shellfish, and a high oil content. Marine Stewardship Council (MSC) certified wild caught Alaskan Salmon is in a supreme league of its own. There are a number of reasons for its marked environmental sustainability.

The Alaskan Salmon fisheries are some of the best managed and most sustainable in the world. Atlantic Salmon spawn in the rivers and return to the sea and repeat this 2-4 times in their life cycle. Pacific Salmon on the other hand, spawn and then die. A large percentage of the wild Salmon stock is allowed to run the great rivers of Alaska to spawn. So, from the outset a smaller percentage of fish are targeted for catch each year, with a guarantee of stock for the years to come.

Many of the fisheries are run by Inuit Indians respecting traditional methods of harvesting the fish. They return any juveniles caught and have a short fishing season. This is very important as it shows that sustainability is not a new buzzword but a respect for how our forefathers fished and respected the environment.

Due to a short fishing season of the Alaskan Salmon, much of the stock is frozen, canned or smoked. Individually portioned frozen fish can be shipped as opposed to air freighted. This means that as well as being fished in a sustainable manner in the first place, the fish has a lower carbon footprint in transit as well.

To top all of this the wild Alaskan Salmon is delicious and full of rich omega-3. The bright orange colour of the flesh is due to a very rich diet of Prawns and Crustaceans. Alaskan fish has one of the highest levels of omega-3 oils of any fish species.[/two_third] [one_third last]TOM SAYS:
At Fish & Co. we have the wild caught Alaskan Salmon on the menu as a daily special, changing how we cook it and serve it at each service. Popular versions have been a roasted
fillet with an aubergine and zucchini caponatta or grilled with herbed lentils and salsa verde.

We have also served it seared with a chilled soba noodle and cucumber salad and roasted with a chilli and tamarind caramelized glaze and a roast coconut sambal.
Try the omega-3 boosting Alaskan Salmon and understand what all the fuss is about.[/one_third]

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