CAVIAR PASSION only supplies salmon farmed and smoked in Scotland - especially after the many stories in the media about Norwegian fish-farmed salmon. Scotland has been farming salmon since the Sixties, and the density of their fish farming remains modest by comparison with Norway. The Scots do not use fish flour to feed their best quality fish. Rich in Omega 3, salmon remains a luxury food which everyone can enjoy. Our salmon roe come from wild Pacific salmon.
The salmon has for so long been sought for the firmness and delicacy of its flesh. The fish can be eaten in several different ways, but smoking – performed since the Middle Ages – without doubt shows it off best. There are two great salmon families (see Types). Pacific salmon are principally to be found on the west coast of the USA and Canada: the Royal or Chinook salmon (Oncorhynchus tshawytscha); the Red salmon (Onchorhynchus nerka), also called Sockeye; the Silver or Coho salmon (Oncorhynchus kisutch); the Pink salmon (Oncorhynchus gorbuscha); and the Keta salmon (Oncorhynchus keta) also called Dog salmon. Wild salmon are generally fished close to the coast. The salmon we eat in Europe usually come from the Atlantic. Their traditional home is vast: from the French coast to the American coast and Greenland. The wild Atlantic salmon has become rare, but fish farms (especially in Norway) have made up for the drop in the catch. Here you will read about each of the salmon species, understand how smoked salmon is made … and read our advice on how it should be eaten (Eating Salmon) and also get our recommendations as to the wines that should accompany your meal.
