Fish has gained a great deal of attention in recent years as a delicious low fat alternative to red meat and even poultry. Advances in refrigeration have increased the availability of fresh fish and opened up a new culinary world for many who never ate fish regularly. Farmed fish has dropped the price of many species making salmon and trout a viable diet choice even for families without extensive food budgets.
Unfortunately, there is some controversy surrounding the nutritional benefits and possible health issues when eating farmed fish. The feeding pellets are made of other ground up fish species and any toxins, such as mercury, are concentrated in levels that are unhealthy for humans. Also, antibiotics and other chemical interventions are very common for these fish, as with any factory food application. Although the quality and flavor of farmed fish is consistent; it does not have the excellent characteristics of wild caught varieties.
When purchasing fresh fish be aware that the quality of the product is almost entirely dependent upon how the fish is handled during the first four hours out of the water. Quality also is determined by the method caught, such as nets or hooks. A fish stuck in a net can become bruised and die before reaching the boat. Fish need to be refrigerated before rigor mortis sets in as well which means the fisherman has a very short window to ensure the best product.
Characteristics of Fresh Fish
It is an easier process to select beef than find a really wonderful piece of fish. A basic rule of thumb is to simply look if the fish looks fresh. Also, don’t be afraid to ask the person behind the counter to let you examine the product closely. Fresh fish smells slightly sweet with no strong “fishy” scent. The eyes will still be clear, the scales shiny and gills bright red. There should be no pooling water around the fillets which indicates a thawing product and the edges of cut fish should not be curled up or dry. When you touch the fish it should not have a slippery feel (indicates chemical preservatives) and the flesh should feel firm. When possible purchase whole fish because cutting the product into fillets or steaks will shorten its shelf life and leave the food vulnerable to bacteria and deterioration.
Picking the Best Salmon
Salmon is the most common fish for most beginners to prepare at home followed closely by trout. These two fish can be cooked in a similar manner despite their differences and have been farmed with great success in recent years. Wild caught salmon is more expensive and wild hooked salmon is beyond most people’s budget, only appropriate for very high end restaurants.
The flesh of salmon can vary extensively in color depending on whether it is farmed or wild. Farmed salmon has a pale pink hue unless deliberately dyed and wild salmon is a gorgeous rich, deep red. These wild fish can be either Atlantic or Pacific varieties and vary slightly in appearance and taste depending on the ocean they live in until mature. Pacific salmon include King, Coho, Chinook, and Silver salmon. These varieties have a richer, heavier taste than the slightly paler Atlantic (Baltic) salmon.
The environment and feeding routines of the fish is what creates the color and taste of their flesh. The pinkness is created by the presence of certain crustaceans in its environment and whether limestone or chalk are present in high percentages in the water. The time a fish spends in these waters will also impact the color of is flesh;more time creates a deeper hue.
Preparing Salmon
Preparing salmon is an easy process because this fish lends itself well to many applications and preparations. Even simply poaching it with a little dill and a lemon slice will produce a delicious dish. Salmon reacts very well to drying and preserving processes and smoked salmon has become a staple for many restaurants and banquet halls. Salmon is high in protein, low in fat, contains essential fatty acids, and has no carbohydrates.
Salmon can be barbecued successfully either directly on the grill or on a soaked cedar plank. This fish can be combined with various salsas, marinades, sauces and tapenades to create very different taste profiles to please any palate. Whole salmon are wonderful stuffed with wild rice or fresh herbs then tied and baked in a medium oven. There is no limit to the dishes you can create using this versatile fish. If you are eating farmed salmon try not to consume it more than once a week to avoid over exposure to any accumulated toxins present due to certain feeding products. There is no definitive research into the effect of this farmed fish yet but there is no harm in being cautious.
Sources:
Brian Austin, Dawn A. Austin. Bacterial fish pathogens: disease of farmed and wild fish. Chichester, UK: Praxis Publishing Ltd., 2007.
Joyce A. Nettleton, Jacob Exler. "Nutrients in Wild and Farmed Fish and Shellfish." Journal of Food Science (Volume 57 Issue 2 2006): 257-260.
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