Salmon tataki
A simple salmon pasta that’s salmon tataki in under 15 minutes. This recipe makes two generous servings or three lighter meals.
It’s also very easy to double up. The salmon group of fish is extensive and can be found in both salt and fresh waters around the globe. Lesser-known members of the salmon group include char, which resembles trout but has distinguishing markings. Salmon is a sea-going fish, but starts its life in freshwater.
Atlantic salmon is the head of the salmon group. It has a deep-orange flaky oil-rich texture and is easily recognisable due to its heavily-scaled, silver skin and black, speckled back. Atlantic salmon was once prolific in the rivers of Northern Europe, but its popularity led to its decline and because it is now a vulnerable species, conservationists recommend avoiding wild Atlantic salmon. The fish is now mostly farmed and due to concerns about the impact of fish farming, it is best to choose organic or RSPCA Freedom Foods if you can.
It is sold whole, or as fillets or steaks, both fresh and frozen. Whole salmon are usually gutted: if you’re cooking a whole salmon, the gills should be removed. Pin bones can be removed before or after cooking. Salmon is a popular choice due to its versatility. It can be grilled, baked, pan-fried, deep-fried or poached and pairs well with many flavours.
It is excellent poached and served with hollandaise sauce, or deep-fried as tempura and cooked with Asian flavours such as soy, sesame, chilli and ginger. Cooked whole or as sandwiched whole fillets, salmon is a good fish to use when catering for large numbers. The BBC is not responsible for the content of external sites. Read about our approach to external linking. Jump to navigation Jump to search This article is about a particular kind of fish.
For the food, see Salmon as food. Salmon are important food fish and are intensively farmed in many parts of the world, with Norway being the world’s largest producer of farmed salmon, followed by Chile. Anglo-Norman:saumon, from Old French: saumon, from Latin: salmō. The unpronounced “l” absent from Middle English was later added as a Latinisation to make the word closer to its Latin root. The term “salmon” comes from the Latin salmo, which in turn might have originated from salire, meaning “to leap”. The seven commercially important species of salmon occur in two genera.
Both the Salmo and Oncorhynchus genera also contain a number of species referred to as trout. Within Salmo, additional minor taxa have been called salmon in English, i. Also, there are several other species which are not true salmon, as in the above list but have common names which refer to them as being salmon. Eosalmo driftwoodensis, the oldest known Salmoninae fish in the fossil record, helps scientists figure how the different species of salmon diverged from a common ancestor. United States as king salmon or blackmouth salmon, and as spring salmon in British Columbia. Pacific Ocean in Japan, Korea, and Russia.
