The salmon group of fish is extensive and can be found in both salt and fresh waters around the globe. The of this group (which include trout species) are versatile, oil-rich fish with varying flavours and textures. Lesser-known of the salmon group include char, which resembles trout but has distinguishing markings. This fish has a delicate flavour and was traditionally ‘potted’.
Salmon is a sea-going fish, but starts its life in freshwater. Atlantic salmon is the head of the salmon group. It has a deep-orange flaky oil-rich texture and is easily recognisable due to its heavily-scaled, silver skin and black, speckled back.
Atlantic salmon was once prolific in the rivers of Northern Europe, but its popularity led to its decline and because it is now a vulnerable species, conservationists recommend avoiding wild Atlantic salmon. The fish is now mostly farmed and due to concerns about the impact of fish farming, it is best to choose organic or RSPCA Freedom Foods if you can. It is sold whole, or as fillets or steaks, both fresh and frozen. It is also available hot - and cold - smoked. The Pacific salmon species are more abundant and sustainable in the wild.
