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United Kingdom · Scotland · Highland| Common Animals Fish Mushrooms Flora |
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Salmo salar |
July: Summer activity. The salmon actively feeds in marine waters.
Safe when handled. Highly valued in Scandinavian and Northern European cuisine. Traditionally served smoked, salted, or baked.
Anadromous fish – lives in sea, spawns in rivers. Noted for strong jumps and endurance. Target for both commercial and sport fishing.
Fly fishing with streamers and wet flies Spinning with spoons and wobblers in riffles Trolling in coastal marine waters
Especially active during spawning runs in spring and autumn. Sensitive to noise and weather – best in overcast days. Attracted to natural baits in murky water.
Average weight: 4.5 kg
Cool quickly after catch to preserve meat quality. Handle meat gently – it is delicate. Suitable for raw use (sashimi) or cooking. Valuable commercial species, delicacy.
Fillet: Baking, frying, grilling, sashimi
Belly: Smoking, salting
Head: Fish soup, broth
Belly: Smoking, salting
Head: Fish soup, broth
Baked Salmon with Lemon (Baking)
Tender meat with citrus aroma
Tender meat with citrus aroma
1. Season fillet with salt and pepper.
2. Add lemon slices and herbs.
3. Bake at 180°C (350°F) for 20–25 minutes.
2. Add lemon slices and herbs.
3. Bake at 180°C (350°F) for 20–25 minutes.
Grilled Salmon Steak (Grilling)
Browned crust and juicy texture
Browned crust and juicy texture
1. Marinate steak in olive oil and garlic.
2. Grill 3–4 minutes each side.
3. Serve with tartar sauce.
2. Grill 3–4 minutes each side.
3. Serve with tartar sauce.
Salmon in Cream Sauce (Braising)
Tender fillet in rich sauce
Tender fillet in rich sauce
1. Fry fillet until golden.
2. Add cream and simmer for 10 minutes.
3. Serve with mashed potatoes.
2. Add cream and simmer for 10 minutes.
3. Serve with mashed potatoes.
Gravlax (Salt-Cured Salmon) (Salting)
Cold appetizer with dill
Cold appetizer with dill
1. Coat fillet in salt, sugar, and dill mix.
2. Wrap and refrigerate for 48 hours.
3. Slice thinly before serving.
2. Wrap and refrigerate for 48 hours.
3. Slice thinly before serving.