Best British Salmon Types
Scottish farmed salmon belongs to the Atlantic salmon species. They are silver in color, firm to the touch (due to strong currents which ensure that they are constantly swimming), with a fibrous to smooth to even texture. After harvesting, the salmon is rapidly chilled, which is why it has a unique, consistent flavor.
Scottish salmon is very health beneficial, and acts as a source of Omega 3 fatty acids, vitamins and minerals. It goes well with single malt whiskeys, lemon and creme fraiche.
Scottish white salmon are silver, firm-fleshed fish beloning to the species Salmo Salar and caught, classified and boxed in ice on Scottish shores. Their flesh is deep pink in color, they have perfect markings without distortion on their tails and they smell very fresh, are moist and have a full, complex flavor.
Scottish wild salmon can weigh from 1,5 kg to 20 kg. They must be caught in an environmentally friendly way, either with a net and coble, cruives or bag net, haaf and poke nets, and when sold, the salmon can be fresh, whole or boxed in ice.
West Wales salmon is unique for its traditional method of catching the Salmo Salar species with coracles, small hand-made vessels shaped like baskets. The salmon is silver with a dark blue back. Their flesh is firm to the touch, pink or red-colored, freshly smelling (similar to a watermelon), and their texture is dense, with lots of muscle protein and beneficial oils.
Their meat is of such great muscle quality because they are caught as soon as they enter the river from the sea, so that they do not get accustomed to the inactive river environment, and are mostly sold fresh and whole.
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