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North
Atlantic Seafood- Under construction! |
Salmon
and It's Close Relatives |
| Salmon
/ Lax - Baltic Salmon / Baltic Lax |
Salmon
is one of the most popluar of fish and for years one
of the most expensive and exclusive. Today thanks
to aqua culture the farming of salmon is common and
here in the north as in most places the salmon you
find for sale is farmed. If you are yearning for a
real wild salmon you need to order it from you fish
monger, larger wild fish being quite to difficult
find these days and very expensive to buy.
Baltic
Salmon usually stay within the Baltic, there are a
couple of basic differences first being the the flesh
of the fish is lighter in color (paler). The flesh
of the fish also has a higher fat content which makes
them extremely good for poaching or grilling. There
is another visual different as well as the fat can
be plainly seen as streaks of white thoughout the
flesh. Baltic salmon is not concidered as a seperate
species. |
Family
Salmonidae - Salmo salar Linneaus
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Size:
On average Salmon grow approx 80cm. to 1.5 meters
and weighing approx 3 to 4 kilos the largest salmon
reported was 1.5 meters and weighed 46.8 kilos.
Baltic salmon are slightly smaller on average. |
| Warning: This is new, just in the past 2 years that the
government here in Sweden now recommends that
if Salmon is to be eaten raw or used for "Gravad
Lax" (marinated salmon), that it is frozen
for at least 2 days to kill any possible infestion
from parasites. This is a common practice used
with Sik (known as Whitefish) particuarlly to
deal with parasites. |
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How
to handle: |
Salmon
can be used whole, fileted, cut into steaks or escalopes.
Common ways of prepairing salmon are gravad (marinate)
whole sides or large pieces of fillets of salmon.
Whole sides or steaks are good for grilling in the
oven, steaks are best for the barbeque. Steaks and
escalopes are good for sauteing. Whole fish and dressed
sides of salmon are perfect for poaching, served warm
or cold. Salmon can also be purchased salted and dried.
Salmon is marketed fresh, dried or salted, smoked,
and frozen |
General
Information: |
The
Norwegieans pioneered and succeeded in marketing good
quality organic farmed salmon which began back in
the mid 1980's and it has proliferated globally with
salmon farming taking place in Norway, Sweden, off
the Scottish coast and the UK as well as many other
places. |
Best
Months for fishing: |
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Salmon
Trout / Laxöring - Öring |
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Family
Salmoniadae - Salmo trutta trutta (Linnaeus)
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Family
Salmonidae - Salvelinus alpinus Linnaeus
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| Size:
The salt water varieties grow up to a meter, fresh
water up to 40 cm. |
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to handle: |
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Months for fishing: |
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Family
Coregoniadae - Coregonus spp.
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Information: |
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Smelts,
Rainbow Smelt, Sparling / Nors |
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Family
Osmeridae - Osmerus eperlanus (Linnaeus)
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Capelin
/ Lodde (Norwgian) |
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Family
Osmeridae - Mallotus villosus (Muller)
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Family
Argentinidae - Argentina silus Ascanius
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Months for fishing: |
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Cod
/ Torsk and it's Relatives
How
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Information: |
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How
to handle: |
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