With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish. The widespread farming of salmon means there is a wide variety in the quality and flavour of the meat. Wild salmon, particularly that from Scottish or Irish rivers, is considered superior.
How do I get Salmon ready to use?
Salmon can be cooked whole, but it might be wise to get your fishmonger to gut and scale the fish first. Check over for fin bones and pluck out with tweezers.
What about keeping Salmon?
Refrigerate in an airtight container and use within 24 hours. Salmon can be frozen for up three months, but must be defrosted thoroughly before use.
How do I cook Salmon?
Salmon can be eaten raw as sashimi or sushi (buy the freshest you can find), marinated with sugar and dill to make gravadlax poached, pan-fried, grilled, baked or braised.
Poached salmon is very popular and with good reason - it is delicious served both hot and cold and makes a great centrepiece for any festive occasion.
With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish. The widespread farming of salmon means there is a wide variety in the quality and flavour of the meat. Wild salmon, particularly that from Scottish or Irish rivers, is considered superior. 