British Food and Travel

The waters in and around Scotland are teeming with life, and a good deal of it ends up on our dinner plates. Shellfish, herring, lobster – some of the finest in the world is caught in Scotland. But one of Scotland’s finest catches is the salmon. Both farmed and wild caught, Scottish salmon has a well-earned reputation of excellence. In the first of several posts to mark Scottish Food and Drink Fortnight, we take a look at this wonderful fish.

Whether you find yourself in your local supermarket or sitting in a restaurant in Singapore or Los Angeles, chances are you will find Scottish salmon on the menu. It is the most popular fish in our trolleys here at home but also enjoys an unprecedented popularity around the globe. In 2017, it accounted for overseas sales of more than £600 million and is Scotland’s leading food export.

Sottish salmon was the first non-French food to be awarded the prestigious Label Rouge mark of quality. It also has Protected Geographical Indication (PGI) status.

 

 

Health Benefits of Scottish Salmon

Salmon is rich in beneficial oils, including Omega-3, EPA, and DHA. It is provides a healthy dose of Vitamins (A, D, B12), and minerals (iodine, selenium, and phosphorus). A diet that includes salmon can help to reduce heart disease and can keep your brain healthy. You could take a daily capsule of fish oil, but wouldn’t you much rather enjoy a tasty serving of Scottish salmon?

Wild or Farmed?

Both wild and farmed salmon are available from Scotland.

Farmed salmon is big business. In 2016, more than 35,000 tonnes were shipped to EU member countries, 26,000 tonnes to the United States, and 11,000 tonnes to East Asia. Less than 1/10 of all the salmon farmed globallay comes from Scotland but the quality is such that Scottish salmon commands a higher price. Unlike many foreign salmon farms, those in Scotland focus on a less intensive farming method giving fewer fish more room to develop and higher quality feed.

Farmed salmon has faced some difficulties in recent years. Sea lice has been a problem and fisheries have been working hard to combat it. There are also concerns that farming in lochs may damage the environment for wild salmon. Now, several organizations are helping to bring the two industries together. Salmon and Trout Conservation’s Salmon Farming Campaign encourages solutions that allow wild fish and farms to both thrive. By working together, farmers and environmentalists can help to prevent the spread of disease, protect stocks, and ensure that the waters will provide for generations of fish. Companies such as The Scottish Salmon Company say it is in their best interests, as farmers, to do their utmost to maintain a committment to environmental sustainability in rural Scotland.

Your decision to buy wild-caught or farmed salmon may depend on a variety of factors, including availability, cost, and personal preference. Whichever you choose, be sure to look for Scottish salmon so that you know you are getting a top quality piece of fish.

Enjoying Scottish Salmon

When prepared properly, salmon is a joy. The trick is to not overcook it. Salmon cooks quickly, and can just dry out just as quickly. Too long in the pan or under the grill makes it chewy, and your beautiful salmon steak is ruined. Cook only until it flakes lightly and the inside is still a little translucent.

Whether or not to keep the skin depends partly on personal taste and on how you are cooking your salmon. If grilling or frying salmon, leave the skin on. Cook skin side down first and you will get a wonderfully crispy layer.

Keep the flavourings simple. It can be easy to overdo the seasonings. Don’t! Scottish salmon has a rich flavour so why smother it? A squeeze of lemon and a touch of dill; a touch of plain yoghurt and a hint of lime zest. That’s often all you need.

Salmon Poached in Whisky

Poaching salmon helps to keep the fish moist and it adds a subtle flavour without overpowering the deliciousness of the fish. In the recipe below, the salmon gets an added Scottish boost from being poached in whisky. If you wish, add a whisky butter sauce (also wonderful served over vegetables).

Serves 2:

2 portions of Scottish salmon

1/3 cup Scotch whisky (blended)

1/3 cup water

3 whole peppercorns

1 bay leaf

a few slices onion

1 tbs lemon juice

sprig thyme

Place everything in a pan and gently poach the salmon for 7-10 minutes until cooked. Strain but keep the liquid if you wish to make the whisky butter sauce (see below).

Whisky Butter Sauce

1 egg yolk

1/2 tbs lemon juice

2 oz butter

1 tbs of Scotch whisky (or more to taste)

2 tbs liquid from poaching salmon

Whisk the egg yolk and lemon juice. Put in a small bowl over a pan of hot water. Whisk gently and allow to thicken (but not too much – we don’t want lumps). Stir in the butter until it has melted. remove from the hear and stir in the whisky and poaching liquid.

Serve the salmon with fresh vegetables.

For more recipes using Scottish salmon, find a series of booklets at the Scottish Salmon Producers Organisation. Additional recipes are available from the Scottish Salmon Company.