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Salmon: Difference between revisions
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[[Image:Pan-seared salmon fillets.jpg|thumb|right|300px|Pan-seared salmon, cooked and ready to rest]] | [[Image:Pan-seared salmon fillets.jpg|thumb|right|300px|Pan-seared salmon, cooked and ready to rest]] | ||
[[Image:Slash after descaling.jpg|thumb|right|300px|Slash the skin after descaling so marinade is absorbed both sides evenly]] | [[Image:Slash after descaling.jpg|thumb|right|300px|Slash the skin after descaling so marinade is absorbed both sides evenly]] | ||
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* The small fluctuation in water temperature over any given year means that the fish can be cultivated in a stable environment which in turn produces an even and consistent flavour and texture with no rancidity. | * The small fluctuation in water temperature over any given year means that the fish can be cultivated in a stable environment which in turn produces an even and consistent flavour and texture with no rancidity. | ||
Scottish biologists have been attempting to improve wild salmon runs for over 150 years. The first efforts to incubate and hatch salmon eggs took place in 1838. In 1890, there were 18 hatcheries operating in Scotland. From this period until the 1960's this knowledge and breeding skills were further developed through experience so that the production of Scottish salmon could be initiated, with the first farm fully established at | Scottish biologists have been attempting to improve wild salmon runs for over 150 years. The first efforts to incubate and hatch salmon eggs took place in 1838. In 1890, there were 18 hatcheries operating in Scotland. From this period until the 1960's this knowledge and breeding skills were further developed through experience so that the production of Scottish salmon could be initiated, with the first farm fully established at Lochailort in Inverness-shire in 1969. | ||
Towards the late '70s and early '80s, as experience grew and increased finance was available, the rate of expansion was increased with a number of businesses getting involved. Tonnage rapidly grew on the back of this. While only 600 tonnes were produced in 1980, this grew to 32,500 tonnes in 1990 and in 1998 a total of 115,000 tonnes were produced. With this rapid expansion in production, there was also growth in the numbers employed in the remote communities in the Scottish Highlands and Islands. Indeed, today 4 000 people are directly employed in the production of Scottish farmed salmon. | Towards the late '70s and early '80s, as experience grew and increased finance was available, the rate of expansion was increased with a number of businesses getting involved. Tonnage rapidly grew on the back of this. While only 600 tonnes were produced in 1980, this grew to 32,500 tonnes in 1990 and in 1998 a total of 115,000 tonnes were produced. With this rapid expansion in production, there was also growth in the numbers employed in the remote communities in the Scottish Highlands and Islands. Indeed, today 4 000 people are directly employed in the production of Scottish farmed salmon. | ||
Pure coastal waters and sheltered lochs have sustained and nurtured each Scottish farmed salmon while expert husbandry skills have ensured each salmon achieves and maintains prime condition. Much of the industry's success has been due to its ability to successfully market itself to meet changing trade and consumer requirements. The vital element in this has been its emphasis on high quality. Indeed, quality has become a watchword among all producers of Scottish farmed salmon and it is never compromised as evidenced by the Label Rouge label which Scottish Farmed Salmon is entitled to bear. It is therefore with good reason that Scottish farmed salmon has continued to be held in such high regard by leading chefs, food writers and discerning consumers | Pure coastal waters and sheltered lochs have sustained and nurtured each Scottish farmed salmon while expert husbandry skills have ensured each salmon achieves and maintains prime condition. Much of the industry's success has been due to its ability to successfully market itself to meet changing trade and consumer requirements. The vital element in this has been its emphasis on high quality. Indeed, quality has become a watchword among all producers of Scottish farmed salmon and it is never compromised as evidenced by the Label Rouge label which Scottish Farmed Salmon is entitled to bear. It is therefore with good reason that Scottish farmed salmon has continued to be held in such high regard by leading chefs, food writers and discerning consumers worldwide. The high reputation in which Scottish farmed salmon is held for quality, consistency and flavour is borne out by the findings of consumer research. | ||
The method of production is as follows: | The method of production is as follows: | ||
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{{CategoryLineIngredients}} | |||
[[Category:Ingredients]] | [[Category:Ingredients]] | ||
[[Category:Fish and seafood]] | [[Category:Fish and seafood]] | ||