The Atlantic salmon has a striking greenish-gray back during its growth phase, silvery shiny sides with dark points and a light belly.
It can reach a weight of 30 kg and up to 1.50 m long. Before embarking on the journey as an anadromic hiker, he prefers the coastal waters of the Atlantic, for salmon roam back to the freshwater rivers where they hatched. During this journey, the body gradually turns to gorgeous reds and yellows. This peculiar way of life involves a hike that can take up to a year. Rapids, waterfalls and dams are the many obstacles that must be overcome.
If these barriers are not too high, a salmon can overcome them with tremendous leaps and hefty tail strokes as it manages to jump 3-5 feet. However, salmon ladders and salmon ladders have been set up on weirs and dams for a long time, so that not too many salmon die during their migration, because their powers are dwindling because they can not eat anything during the entire return journey, which can take up to a year take and only consume from their fat reserves.
Just in time for the spawning season, from the beginning of November to the beginning of March, they have arrived in their home waters, right where they grew up. They were guided by an enigmatic sense of direction and the females lay now thousands, approximately 6 millimeters large eggs, which are immediately fertilized by several males. After one to four months, the larvae hatch and it now takes about five years before they begin to migrate downstream towards the sea.
It will take another one to three years before they have been fattened with crabs and small fish, grown and become fertile and return to their birthplace. On this spawning migration, salmon are caught in the rivers with herring as bait, and on the sea, longlines and gill nets are generally used.
As the popularity of Atlantic salmon as food fish has increased significantly, stocks are dwindling and only 5, 000 tonnes of Atlantic salmon can be fished each year.
Norway is home to the largest salmon populations in the world, and yet it is one of the most important economic sectors in huge breeding grounds, as well as in Scotland, Ireland, the Faroe Islands, Canada and the USA. This species of salmon farming is a major threat to wild salmon stocks. Farmed salmon are fed with fishmeal and fish, which inevitably leads to overfishing. A solution is farmed salmon with the "organic seal", because the feed for these salmon comes exclusively from catches that are only used for food production.
Likewise, the use of antibiotics, chemicals, genetically modified organisms and growth regulators is prohibited. There is also a certificate for salmon caught in the sea. Since 2001, the MSC (Marine Stewardship Council) certifies fisheries that fish sustainably.
The Atlantic salmon has a very tender flesh and a distinctive and strong spicy taste. Atlantic salmon from the breed is fatter and has a rather sweet tart taste. Since Atlantic salmon is mainly offered as farmed fish, it can be obtained throughout the year in consistent quality. The Atlantic wild salmon has its peak season in autumn.
In addition to its exceptionally good taste, the Atlantic salmon also has much to offer for the health. It is one of the best sources of omega-3 fatty acids. However, it is important to ensure that only Atlantic salmon is consumed with the "Bio-Seal" or the MSC (Marine Stewardship Council) certificate, because otherwise it contains too many pollutants that are detrimental to health today.
Regular consumption of Atlantic salmon provides the body with essential nutrients and proteins, which significantly reduces the risk of heart attack. For older people, its consumption is particularly conducive to building muscle mass, as it breaks down quickly in this period of life and the valuable proteins of the Atlantic salmon can counteract this. Atlantic salmon is also perfect for young people in the development and growth phase. Its valuable nutrients and nutrients promote healthy growth and brain activity is stimulated.
The Atlantic salmon has a natural wealth of proteins, omega-3 fatty acids and antioxidant elements. These valuable contents age the skin more slowly and contribute to their health.
In nutritional terms, the consumption of Atlantic salmon is an important source of essential fatty acids and high quality protein due to its high content of long chain omega 3 fatty acids, 1.0 to 1.8 grams per 100 grams of fish. Other valuable nutrients in the Atlantic salmon are B vitamins, vitamin A, vitamin D and the trace element iodine, which is part of the thyroid hormones.
For some people, the enjoyment of Atlantic salmon can still be harmful. Because with a fish allergy its consumption can cause serious to dangerous reactions. It can cause rashes, vomiting, diarrhea, nausea or difficulty breathing. Oral allergy syndromes appear in blisters in the mouth, lip swelling, or itching in the throat.
Ideally, Atlantic salmon should be consumed on the day of shopping. If this is not possible, it can also be kept in the fridge for one day. For this he must not remain in its packaging, but should be transferred to a neutral vessel and covered with foil and ice.
A fresh salmon can be easily recognized, it has clear and bright eyes, its skin shines and the scales are tight and smooth. Its smell must be pleasant and should not have too strong a fish smell. A finger pressure point must go back after a short time. When salmon fillet, the individual muscle elements may not gape apart.
From salmon Atlantic salmon can prepare many types of tasty dishes. Whether fried, baked, poached, cold or hot smoked, grilled on the skin side or prepared as a popular Graved salmon - it is always a treat. Also with many vegetables he harmonizes excellently. A salmon tart with a thin crunchy bottom, juicy topping with sour cream, salmon and leek is a perfect treat.