DID YOU KNOW…Connemara Smokehouse

 

  • The quality of fresh and smoked salmon varies greatly. You really do get what you pay for, so it is worth splashing out a little more for a better flavour and texture. The farmed Atlantic salmon from Ireland and Scotland is widely regarded as the best salmon available.Connemara Smoekhouse

 

  • The adult salmon become reddish in colour with purple spots during breeding season? And also males develop a hooked lower jaw just for fighting.

 

  • Connemara SmokehouseVery fresh, good-quality salmon may be eaten raw, and is popular with lovers of Japanese food as an ingredient of sashimi.

 

 

  • Where a recipe calls for cooked flaked salmon, a 175g (6oz) salmon steak will produce about 100grms (3.5 oz) of fish once it has been cooked and the skin and bones discarded. So best to use the rest to make a fish stock.

Connemara Smokehouse

 

  • The flakes of salmon are blocks of muscle tissue, which contract along the length of the fish and allow it to swim.

 

 

Connemara Smokehouse

  • Salmon trout (Salmo trutta), also known as sea trout or brown trout, looks like a small salmon but has more delicate flesh. It can be cooked in much the same way as salmon.

Connemara Smokehouse

 

  • A fish-rich diet is good for our cardiac health and increases life expectancy. The Japanese, have one of the highest rates of fish consumption and experience he lowest level of heart disease in the industrialised world.

 

Connemara Smokehouse

 

  • Plainly cooked salmon is delicious served warm with a hollandaise or similar sauce, or served cold with mayonnaise or grated horseradish mixed with some whipped cream.

 

Connemara Smokehouse

 

  • Salmon portions marinate well. Simply place the salmon in a shallow dish, pour over your chosen marinade – lemon juice, ginger, spring onions or soy sauce all work very well – leave to marinate min 1 hour – max overnight before cooking.

 

 

  • To cut cooked salmon into slices or strips, refrigerating or briefly freezing the fish first will firm up the flesh and enable you to cut it cleanly.

 

Connemara Smokehouse

  • There are seven species of wild Pacific (and Alaskan) salmon are chinook (king), sockeye (red), coho (silver), pink, chum (keta), steelhead, coastal cut-throat trout and one species of Atlantic salmon (Salmo salar).