When I first heard of the benefits of wild fish, I immediately started looking for a fish monger I could trust. Richard Saxe from the Salmon River Company was very informative and knew everything about his fish: “Our Wild Salmon is rich in Omega-3s, and is sustainably harvested from the Stikine River in British Columbia, ensuring some of the freshest, healthiest and environmentally sound fish on the market.”
Richard delivered the product right to my door, and told me that my salmon had been caught by Great Glacier Salmon, operated by Bob and Celine Gould. I had ordered a Stikine River Sockeye salmon (skin-on, boneless fillet); it was a beautiful dark red colour. The Stikine River produces some of the finest salmon in the world. I had also ordered an Ivory Chinook salmon (skin-on, boneless fillet). Most salmon is pink-red in colour because of a diet of krill, a reddish shrimp. But about one or two in 100 of the Chinook species prefer herring. Their flesh remains an ivory or blush colour and the fat (good fat) content is increased as the fish get larger.
Richard suggested a simple way to prepare the fish so as to bring out its natural flavour: In a hot cast iron skillet, sear the salmon, skin side up, in a bit of olive oil and butter for about 2 – 3 minutes until a “crust” forms on the flesh side. Flip the salmon over in the pan and season with good quality coarse sea salt and pepper. Then put the pan into a pre-heated oven at 425F for about 4 – 6 minutes until the flesh starts to flake. (I followed his instructions and the salmon turned out delicious and tender!)
It was a real privilege to experience such a high quality product.
To read more about the selection offered by the Salmon River Company visit www.wildbcfish.ca. To inquire about pricing or to place your order, call (613) 379-1128 or email: firstname.lastname@example.org. The company is located in Tamworth, Ont., and delivers to Toronto on certain days.
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