TABLE OF CONTENTS
Best Freshwater Fish Types in the World
In Norway, Atlantic salmon takes up around 40% of all seafood that's exported from the country. Most of it isn't caught in the wild – the salmon is farmed in giant tanks that are moored off the coast. In order of decreasing amount, there is fresh whole salmon, frozen whole salmon, frozen salmon fillets, and fresh salmon fillets that are exported across the world.
The great versatility, flavor, and high nutrient content are the reasons why Norwegian salmon rose to fame and it's popularity increased worldwide since the 1970s, when the world's first successfully farmed salmon was placed into a pen in a fjord outside Trodheim.
Five different species of wild salmon can be caught in Alaska: king, sockeye, coho, chum, and pink salmon. Each species has some defining characteristics: king salmon is often used for sushi, sockeye has a strong flavor, coho is known as a great-tasting salmon, chum salmon is valued for its eggs, and pink salmon is used for canning.
Salmon is a very versatile fish that can be prepared in many ways: it can be baked, grilled, or smoked, and it’s good in stews, fish cakes, and salads. This highly nutritious fish is rich in vitamins, minerals, and omega-3 fatty acids, and consuming it reduces the risk of cardiovascular diseases.
Unagi is the Japanese word referring to the freshwater eel, commonly used in Japanese cuisine. It is mainly consumed in the form of fillets, which are always grilled due to the presence of harmful toxins. The fillets are then spread with a sweet and salty sauce made with soy sauce, mirin, and sugar.
Although unagi is consumed in the entire country, there are slight regional differences in the way the eel is cut and prepared. In Kanto region, the cuts are made from the back, and the fillets are grilled and steamed, while in Kansai the eel is cut from the stomach and the fillets are merely grilled.
Tasmanian Atlantic salmon is a species of salmon that has been introduced in the pristine waters of Tasmania’s west coast and is locally grown in fish farms. The fish are raised within open-sea cages mainly in the Macquarie Harbor, and they are one of the most commercially important and highest-valued fishery products in Australia.
The farmed salmon are internationally recognized for their superior quality, flavor, and texture, and they are also renowned for their high nutritional value as they represent a great source of high-quality omega-3 fatty acids, protein, minerals, and vitamins.
Ohrid trout is an endangered salmonoid fish that is praised for its delicately-flavored pink flesh. It inhabits the waters of Lake Ohrid, shared by Albania and North Macedonia, and the rivers leading to and from the lake. Although it is held in high esteem, it would be a crime against nature to eat the trout.
Due to overfishing, poaching, and poor conservation methods, as of recently, the fish has been in danger of extinction. Four varieties of the trout have been distinguished, including Salmo balcanicus, Salmo lumi, Salmo aphelios, and Salmo letnica.
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.
Barramundi is a catadromous fish that spends most of its life in rivers, and then migrates to estuaries in order to breed. After that, it returns back to the river. The fish is usually sold in cutlets and fillets, and it is characterized by a moist, firm flesh that is white to pink in color.
Barramundi is quite versatile, so it can be steamed, baked, fried, or grilled. It's distributed from South Asia to Papua New Guinea and Northern Australia.
Třeboňský kapr is a carp of the common carp species, reared in fish ponds in the Třeboň Basin, Třeboňsko Protected Landscape Area in the Czech Republic. The fish have a dark green, gray or gray-blue back and yellowish-white bellies.
Their bodies are characterized by a high back, and they grow to a size of up to one meter, with a weight of 20 kilograms. However, they are slaughtered when they are three or four years old when their weight ranges from 1,20 to 3,20 kilograms. The meat is of the highest quality and has quite a low content of fat.
Karp zatorski is a fish hybrid of the Cyprinus carpio species, cultivated by cross-breeding the Karp Zatorski pure line with the Hungarian, Yugoslav, Golysz and Israeli pure lines of fish. The carp is raised in winter ponds feeding on natural food with the addition of cereals, in the Malopolskie Province in Poland.
The fish grow up to 2 kilograms in weight. Their unique features are a curved back, compact shape and an olive green to blue color. Due to their pond-raising, the meat doesn't have any hints of a muddy taste, but is instead delicately fresh and flavorful, with a lower fat content than in standardly marketed fish.
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