Fresh Scottish fish salmon known as Scottish wild salmon
Fresh Scottish salmon or Scottish wild salmon are on protected geographical indications and protected designation of origin. It is protected under the salmon net fishing association of Scotland and independent netsmen.
Scottish wild salmon is the name given to the pelagic( pelagic are fishes that inhabit the upper layers of the open sea) fish of the species, salmo salar which are caught in the river fisheries and coastal fisheries through out Scotland and up to one thousand five hundred metres of the Scottish coast.
Fresh Scottish wild salmon are bright silver with a dark blue back and firm with scale intact. The flesh is firm and deep pink. Fresh Scottish or Scottish wild salmon have a very fresh fish smell and are in excellent condition through out the season, during those time they are moist and full of taste. Scottish wild salmon is distinguishable from other salmon types of salmon, as it has perfect markings, no distortion to its tail, fins or head. Scottish wild salmon has good muscle tone and they are firm in texture as a result of the distance travelled by the fish.
Scotland fishing stations practices boxing fresh wild salmon in ice box in order to transport them to market places and exportation. Such practice takes place at any fishing station in Scotland and is very common.
Nutritional facts on salmon
Salmon is an excellent source of vitamin b twelve, vitamin D, selenium. It is a good source of niacin, omega three fatty acids, protein, phosphorous and B six. Salmon is also a great source of choline, pantothenic acid, biotin and potassium.
- Vitamin B twelve: vitamin B twelve is a water soluble vitamin that keeps a human body nerves and red blood cells healthy. Vitamin B twelve is responsible for the smooth function of several critical body processes.
- Niacin : Niacin also known as vitamin B thirteen, which lowers cardiovascular disease risks. Apart from helping in the balance of cholesterol levels and triglycerides (triglycerides are an ester formed from glycerol and three fatty acids).
- Vitamin B six: Vitamin B six is also known as the vitamin B complex, plays an important role in converting food into energy and helping the body to metabolize fats and protein. The B vitamin is also important for healthy hair, skin, liver and eyes.
- Selenium: Selenium is an essential trace mineral important for cognitive function. Selenium is also very important for a healthy immune system and fertility for both men and women.
- Vitamin D: vitamin D intake is important for the regulation of calcium and phosphorous absorption, maintenance of healthy bones and teeth. Researchers has suggested that vitamin D supply a protective effect against multiple diseases and conditions such as cancer, type one diabetes and multiple sclerosis ( multiple sclerosis is define as a chronic, typical progressive diseases involving damage to the sheaths of the nerve cells in the brain and spinal cord).
- Protein: The body uses protein to build and repair tissues. The body also use protein to make enzyme (enzyme is a substance produced by a living organism that acts as a catalyst to bring about a specific biochemical reaction), hormones and other body chemicals. Protein is an important building block of bones, muscles, cartilage, skin and blood.
- Omega three fatty acids: Omega three fatty acids can lower blood fats. Omega three fatty acids lower depression by boosting antidepressants. Omega three fatty acids can curb stiffness and joint pain (especially for persons who suffers with rheumatoid arthritis). Omega three fatty acids helps with body development. Asthma patients can benefit from omega three fatty acids. Omega three fatty acid also aids patients who suffer with Alzheimer’s disease (Alzheimer’s disease is a disorder that attacks the brain’s nerve cells or neurons, resulting in memory loss) and dementia( dementia is a wide range of symptoms associated with a decline in memory loss).
Recent studies also have found that salmon contains small bioactive protein molecules (called bioactive peptides) that may provide special support for joint cartilage, insulin effectiveness and control over inflammation in the digestive tract.
One particular bioactive peptide called calcitonin (sCT) has been of special interest in these studies . The reason is because a human form of calcitonin is made by the thyroid gland and we know that it is a key hormone for helping regulate and stabilize the balance of collagen and minerals in the bone and surrounding tissues. As researchers learn more about salmon peptides (including sCT), researchers are trying to discover more potential health benefits found by eating salmon.
Even though contamination with mercury, pesticides and persistent organic pollutant (POPs) has become a widespread protein in salmon habitats, but with the quality of salmon itself, there are still salmon that pose relatively low risk in terms of contaminants.
Tips on how to best cook salmon
To get the best result when cooking, we need the right cooking tools.
- A spatula should be used when it comes to handling salmon. A fish spatula is designed just for this purpose, however, a very large spatula will do a great job.
- A cast iron pan would be excellent for searing fillets and then placing them in the oven. A reliable non-sick skillet is also useful. A reinforced sheet pan also comes in handy.
- A pair of small needle-nose pliers from a hardware store does the best job of yanking out pin bones.
- A good and flexible pair of tong.
Fillets from the salmon are most commonly used, and for good reasons; removing the pin bones is simple and the cut lends itself to all method of cooking. With or without skin? That depends on how you expect to cook the fish. A pair of small needle-nose pliers is used to carefully remove the bone from the salmon. A person must always remember to be very carefull when handlying salmon. The reason being, that salmon can easily fall apart. Salmon must not be over cooked, that is very important to remember. When cooking salmon the individual must also remember that salmon is rich in vitamins and mineral; salmon also contain health benefits as a result.
Each Fresh and Frozen (Fin-fish item) comes in standard packs containing 2 pieces of either 6 or 8 ounce portions.
Buying Fresh Seafood Online from Anderson Seafoods has never been so easy, or tasted so good!
SIMPLE RECIPE FOR BEGINNERS
- Grounded black pepper
- Olive oil
- 1 Salmon fillet
- Parsley for garnish
In a nonstick skillet, pour a little olive oil. Heat the stove on medium heat and place the skillet on the burner, allow it to get hot. While the skillet is getting hot, use that time to prepare your salmon fillet.
Use a small needle-nose pliers to carefully remove the bones in the salmon fillet, then sprinkle a little salt and a little ground pepper on the fillet. Careful spread the salt and ground pepper on the fillet, a cooking brush or a spatula can be used. After seasoning the salmon fillet , the skillet should be hot enough. Carefully place the salmon fillet in the skillet (using a tong). Allow the first side that is placed to be cooked for three minutes , after the first three minutes, turn to the other side(also using a tong ) for another three minutes. Allowing the salmon to cook three minutes on both sides, the salmon will be pink in the inside. If you want it cooked, then live for five to six minutes on both sides. How do you know that it is cooked the way you like? Use a small end knife to carefully pierce through it. Not cooked to your liking after piercing the small end knife through it? Allow it to cook a little longer. One must always remember to carefully handle the salmon by the use of a tong. After the salmon has cooked to your liking, remove the salmon fillet from the skillet using a tong. Always remember to turn off the burner; we must not forget that we must save energy. Place the cooked salmon on a dish that has a piece of paper towel laying on it (the paper towel will absorb the excess oil from cooking the salmon). Take a plate and wipe it removing any excess water, then take the lemon and cut a slice from it and place it on the side of the plate. Using a tong, take your salmon and carefully place it on the plate, ensuring the first slice of lemon is next to it. Again take the lime and carefully cut a thinner slice of lemon and this time place it on top of the salmon fillet. Take the parsley, using a chop knife, chop the leafy part of the parsley and sprinkle the parsley over the salmon fillet. Voila!! You have a delicious salmon fillet. You might be asking yourself. Why so little seasonings? It is because salmon is already filled with its own natural flavor. The salt and grounded pepper is to enhance the flavor. Too much seasonings overshadow the flavor of the salmon itself. There are many other great recipes with salmon. A lot of fine dining restaurants, especially in the Caribbean, take great passion in preparing salmon.