Fresh Salmon Fillet
Delivered daily from ethical suppliers in Scotland, our Salmon is hand selected and cut for curing, smoking and fresh fish sale. We generally cut portions in the 180-220g fillets for a generous size.
Salmon is very low in saturated fat and a very good source of Protein, It is also one of the very best sources of Vitamin B12 (which helps to keep the body's nerve and blood cells healthy as well as many other positives). It is a great source of Vitamin D and full of Iron and potassium.
The Majority of salmon we use is Atlantic farmed salmon, we are able to purchase wild salmon on request but a deposit is required as it is significantly more expensive.
- Product Information
Salmon are considered “anadromous” which means they live in both fresh and salt water. They are born in freshwater where they spend a few months to a few years (depending on the species) before moving out to the ocean. When it's time to spawn, they head back to freshwater.
Salmon is the common name for several species of ray-finned fish in the family Salmonidae. Other fish in the same family include trout, char, grayling, and whitefish. Salmon are native to tributaries of the North Atlantic and Pacific Ocean.
Scientists believe Salmon navigate by using the earths magnetic field like a compass. When they find the river they came from, they start using smell to find their way back to their home stream. They build their ‘smell memory-bank’ when they start migrating to the ocean as young fish.
- Cooking Guide
Fresh Salmon can be served raw as sashimi or sushi, a I would suggest this as a great way to make some absolutely sensational pate. A great way to cook it and it only takes a couple of minutes on each side. A quick blast in the microwave and the salmon will be ready in around 5 minutes. A couple of minutes under the grill is a great way to crisp up the salmon and tastes great. Oven cooking salmon is so easy to do and depending on the size of the salmon can take as little as 10 minutes. salmon can be poached and is a very healthy way of cooking fresh salmon and there are lots of great recipes that work so well. Much like Poaching the salmon steaming it is a great way to keep the nutrients in and gives you a beautifully moist piece of fish. fresh salmon will need to be consumed within 2-3 days to be on the safe side, this item can be frozen and the quicker you freeze the better it is when you thaw.
- Nutrition Data
Nutrition Facts Nutrition Facts For a Serving Size of( g) Calories Calories from Fat( %) % Daily Value * Total Fat Saturated fat Monounsaturated fat Polyunsaturated fat Cholesterol Sodium Potassium Carbohydrates Net carbs Fiber Protein
- Recipe Ideas
Creamed Spinach–Stuffed Salmon
this dish is something a bit different but if you like trying new things then i recommend trying this recipe.4
(6-oz.) salmon fillets
Freshly ground black pepper1/2
(8-oz.) block cream cheese, softened1/2 c.
shredded mozzarella1/2 c.
frozen spinach, defrosted1/4 tsp.
Pinch of red pepper flakes2 tbsp.
extra-virgin olive oil2 tbsp.
Juice of 1/2 lemon
- 1)Season salmon all over with salt and pepper. In a large bowl, mix together cream cheese, mozzarella, spinach, garlic powder, and red pepper flakes.
- 2)Using a paring knife, slice a slit in each salmon to create a pocket. Stuff pockets with cream cheese mixture.
- 3)In a large skillet over medium heat, heat oil. Add salmon skin side down and cook until seared, about 6 minutes, then flip salmon. Add butter and squeeze lemon juice all over. Cook until skin is crispy, another 6 minutes. Serve warm.
- there's even a video to see how simple and delicious it looks.