Out & About Summer 2019

Out&About food & drink

FISH

Salmon sensation SIMON RHODES says you can’t go wrong with that fishy favourite salmon – barbecued, smoked, hot or cold, it is versatile and delicious

T he summer months are the perfect time to indulge in this most remarkable, popular and versatile fish. Salmon was once a luxury, but thanks to developments in aquaculture it is now widely available and affordable. It is also the UK’s biggest-selling species. Salmon fish farming started on an experimental level in the 1960s, but became an industry in Norway in the 1980s and in Chile in the 1990s. The farmed salmon industry has grown substantially over the past 40 years and today approximately 60 per cent of the world’s salmon production is farmed. In 2015, more than 2,200,000 tons of farmed salmon were produced, while in comparison around 880,000 tons of wild salmon were caught. Wild salmon are still also available from February to August – they have a firmer flesh, more flavour, and are also usually in short supply – all of which is reflected in their high price.

Wild fish can be as large as 45kg, but are usually up to 15kg. Farmed fish range from 2kg to 8kg. Certified organic farmed salmon (which we only sell at The Lobster Pot) is also available. The most popular salmon portion is the suprême – with or without skin – though steaks are also widely used and are good value. Atlantic salmon farming has traditionally been dominated by a small number of farming regions – Chile, Norway, Canada, and Scotland – as several natural conditions have to be present to ensure optimal salmon farming production, such as cold-water temperatures between 8°C and 14°C, a sheltered coastline and optimal biological conditions. Today, salmon farming also takes place in Australia, Faroe Islands, Iceland, Ireland and New Zealand. Farmed salmon is a highly efficient source of protein production, and continues to outperform other protein sectors, such as chicken, beef and pork.

RECIPES

Salmon matches a vast array of flavours and is also very good eaten cold. Here are a couple of simple-to-prepare recipes, perfect for al fresco dining

Salmon tartare 1. Place a salmon fillet into a bowl and coat it with sea salt, sugar and chopped dill (for a 500g fillet use 2tbsp of each) and place in a fridge for at least 48 hours. After the fillet has been marinated, chop it into fine chunks. 2. Place some chopped fresh tarragon, the juice of a lemon, salt and pepper and a little Dijon mustard into a bowl and add the marinated salmon and stir together. 3. Place the mixture into steel cooking or biscuit rings and top with either cream cheese or, if you are feeling adventurous, top with combined mashed avocado, pitted black olives and olive oil with finely chopped chives.

Salmon mousse This recipe uses smoked salmon for a great texture 1. Put 250g smoked salmon, juice of a lemon, cracked black pepper, and 450g double cream or cream cheese into a food processor and blitz to a smooth paste. 2. Fold in some finely chopped chives and half a peeled cucumber, finely chopped. Season to taste and make sure that all the flavours are well balanced. 3. Line dariole moulds with clingfilm and line the moulds with sliced smoked salmon then fill the moulds with the mixture and place in the fridge overnight. To serve, turn the moulds over and remove the clingfilm. What a wonderful light summer dish.

Simon Rhodes owns: The Lobster Pot Fishmongers. Cobbs Farmshop, Bath Road, Hungerford, Berkshire RG17 0SP Telephone: 01488 686770

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O&A SUMMER 2019