“Salmon belong to one of the oldest families of fish in existence. Along with freshwater trout, salmon go back 100 million years”
“Salmon smell their way back to their birthplace”
“Wild salmon work hard”
“By contrast, farmed salmon are couch potatoes”
Excerpts were taken from a book you may enjoy reading “The Story of Sushi: An Unlikely Saga of Raw Fish and Rice” by Trevor Corson.
Salmon live in both worlds of freshwater and the sea.
Wild Pacific Sockeye Salmon
Did you know that we were the first Ocean Wise retailer/partner in Windsor-Essex since 2017? Our fish & Seafood is flown directly from British Columbia, Canada; frozen at sea to ensure quality and freshness.
Suggested Cooking Temperatures
Many of us tend to use a high temperature when baking or grilling salmon. We suggest that you slow cook your salmon.
275°F for 15 – 18 minutes
or
325°F for 10 – 12 minutes
Cook skin side down, the meat will separate easily from the skin with a flat spatula! When the protein rises to the surface (which is not the fat) the salmon is ready
Ideally the salmon should be slightly raw, but if you prefer it well-done, try these temperature and times:
375°F 12 – 15 minutes
or
275°F 18 – 20 minutes
Caution: Cooking for an extended time will dry out the fish!
Note: Sockeye Salmon is not as fatty compared to other breeds of Salmon, such as the Pink, Chinook ( King Salmon) or Keta.
Suggested Infused Olive Oils (available in-store)
Lemon
Dill
Blood Orange
Fresh Harvest EVOO
Seasoning Sea Salts (available in-store)
Available in store
Fume de Sel
Lemon – Dill Infused Sea Salt
Himalaya Pink Sea Salt
Keep it simple and it will be seafully delicious!
