Cooking World

The Atlantic salmon (Salmo salar L), which is also called as the ‘king of fish’, has long been known as a culinary delicacy.
Trout is a variety of the freshwater salmon and has two main breeds – rainbow and brown.
The growth of world fish farming has caused a lot of disputes. There is concern that this industry can became harmful to wild stocks because it can encourage parasites and may be a source of pollutants.
Although many would say that farmed fish have different flavor as their wild relatives, it is an important industry and last year Scotland, for example, exported more than 12 million salmon to 60 countries all over the world.
Salmon and trout are highly nutritious products, which containing the essential omega-3 fatty acids, protein, vitamins and minerals necessary for our health. Scientists have found out that consumption of oil-rich fish helps to maintain a healthy heart, reduce blood pressure and improve skin vitality.
Although this fish can be frozen, it taste best and don’t need a lot of cooking. They are nice when pan-fried, poached, grilled, oven cooked or barbecued with herbs and lemon juice (as any other fish). Smoked salmon and trout are also popular as an entree, it is served with brown bread and butter and a slice of lemon.