Salmon
Salmon is without a doubt the most popular and
most liked fish in the world. Of all the different species,
Atlantic and Chinook salmon are the most
prized.
There are five species of Pacific salmon. Chinook salmon or royal salmon is considered by specialists as the most flavourful and also the oiliest. As for the four others, they are more often used for cannning or smoking.
Atlantic salmon is known for its fragrant pink
and oily flesh. Contrary to other species of
salmon, the Atlantic salmon does
not die after spawning, allowing it to reproduce several
times.
Farmed salmon continues to grow in popularity and
their nutritional value is comparable to wild
salmon. Depending on the type of feed, the Omega-3
fatty acid content of farmed salmon may exceed
that of wild salmon.
Your METRO fishmonger carries fresh or frozen salmon, in fillets or in steaks. Of course it is also available smoked.
- Any cooking method is appropriate.
- Salmon is also delicious eaten cold in a tartare or in sushi and sashimi.
Click here for cooking methods and more tips and suggestions !
 Grilled Salmon Sandwich |
 Whole Barbecued Salmon with Nutmeg |
 Salmon Tartare |
 Salmon with Parmesan Crust |
 Orange and Dill Salmon Steaks in Foil |
Wild salmon is available from mid-June to early September, while farmed salmon is available year-round.
All salmon are fatty fish. The fat content of
salmon can range from 2% to 20% depending on the
time of year. For the weight-conscious, steaming, poaching or
cooking in parchment would be the methods of choice.
Wild or farmed, salmon remains an excellent source
of omega-3 fatty acids, vitamins A and B12, and provides a generous
amount of potassium, calcium and phosphorus.
Like most fish, salmon is a good source of high-quality protein. On the other hand, smoked salmon is high in salt and should be eaten in moderation.
Fresh fish should be prepared as soon as possible following purchase.
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Refrigerator 4° C (40° F)
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Freezer -18° C (-4° F)
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Fresh salmon
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1 to 2 days
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4 to 6 months
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Frozen salmon
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1 to 2 days
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Smoked salmon
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3 to 4 days
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4 to 6 months
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