Classification and fishing area
Species: S. salar
Nordic distribution in the eastern Atlantic Ocean, between the Gulf of Gascony in the south and the Arctic Circle in the north, present in the western Atlantic Ocean, in the Mediterranean Sea and in the Black Sea. Introduced in the Pacific Ocean along the American coasts and in the Oceania.
The breeding had developed on the basis of a hybrid, the result of cross-fertilization between the Norwegian strain and other local strains and began in the 19th century in Ireland, while in 1960 it was successfully started in Norway; currently the main producing countries are the United Kingdom (Ireland), Norway, Chile and Canada.
Anadromous species that lives for the first two or three years of life in fresh water and subsequently migrates into the sea, until it returns to the birth water courses to reproduce.
Salmon Salmo salar (photo www.glerl.noaa.gov)
Salmon Salmo salar (photo www.marlin.ac.uk)
Salmon fillets Salmo salar (photo www.export-forum.com)
Purchase and conservation
Fishing seasonality: from February to October.
It is mainly marketed fresh, cut or smoked, in slices. A growing part of the production is also marketed in prepared, frozen or preserved dishes. Currently, salmon is an integral part of hundreds of preparations marketed in large retailers.
Use in the kitchen
It is prepared in several ways
Rolls of salmon and ricotta crepes
In a bowl pour the flour, water and beaten egg, a little at a time to avoid the formation of lumps. In a well-heated pan, greased with butter, pour a ladle of mixture and cook over low heat. Place the crepe on a plate and spread a slice of salmon and ricotta mixed with cumin seeds, chives or basil. Roll everything up and sealed with plastic wrap, put in the fridge for 30 minutes. Remove from the fridge and serve by cutting the crepe into slices.
Nutritional values 100 grams: 185 kcal
- Protein 18.4 gr
- Fat 12.0 gr
- Carbohydrates 1,0 gr
- Water 68.0