Salmon
With its delicate, sweet flesh and wide availability, salmon is one of the most popular fish - and it's high in Omega-3 and vitamin D, too. 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.
Availability
Though farmed salmon is available all year round, wild salmon is only available from March until September.
Choose the best
Check that the flesh is firm. Organic salmon should be pale pink in colour. Farmed salmon should be quite a bright pink but not too dark as this indicates it has had colour added. Discard any fish that is greyish or fatty. Organic salmon, by its nature, is always farmed. Look for Alaskan salmon that's been certified by the Marine Stewardship Council, or for the slightly hard to get hold of Swedish freshwater salmon.
If you're concerned about fish welfare and the environment, try reading Charles Clover's book, The End of the Line.
Store
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.
Prepare
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.
