I'm in the highlands of Scotland and have been fly-fishing for salmon with some success. As for cooking, I've been using a very simple method: poaching. (And I mean the cooking variety.) But any reasonable method works well with good fish.
That's what matters most--the quality of the fish. Here is what I look for.
Wild fish taste much better than farmed ones.
Freshly-caught fish are better eating than previously frozen ones or fish that have been improperly handled and stored.
Small to medium fish are better than large ones (especially with chinook).
Fish that are silver are much better than those that have begun to colour up for spawning.
In Scotland there is no choice of species--the salmon are all Atlantics, which are excellent. In Canada, we can choose from five types, which vary considerably in eating quality. My preferences, in descending order, are: coho, sockeye, chinook, pink, and chum.
John
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