Air-flown Fresh Scottish Salmon PGI (Label Rouge)
Certified superior quality salmon
This salmon comes from the clear waters of Scotland, and is the first fish, and the first non-French food to receive Label Rouge in 1992. Label Rouge is a prestigious quality mark granted by the French Ministry of Agriculture to products demonstrating superior quality and taste. In 2004, this Scottish salmon obtained Protected Geographical Indication status (PGI) granted by the European authorities. PGI is awarded to a product or a food with strong links to its geographical origin.
Tasting Notes from the Curator
Fresh Scottish Salmon comes from a dynamic environment, with tides and currents that encourage salmon to swim constantly, developing firm flesh and low fat levels. It has perfectly moist texture, with a delicious and buttery flavor. It’s rich in Omega-3, which is essential for the health and growth of retina, brain, and nervous system.
Our Fresh Scottish Salmon is not only sashimi grade, it’s also Label Rouge and holds a PGI certification – dual recognition of the superior quality and the origin of Label Rouge Scottish salmon.
PREPARATION AND PAIRINGS
This salmon, being sashimi grade, is perfectly safe to eat raw. Make a party of it, and have a DIY sushi night!
Another Japanese-inspired dish you can try is a salmon teriyaki. Very simple, but very tasty.
- Clean and fillet your salmon.
- Make your teriyaki sauce by mixing together some sake, mirin, sugar, and soy sauce in a bowl. You can microwave it for a few seconds to dissolve the sugar completely.
- Pat your salmon completely dry, and season with salt and pepper.
- Sprinkle some flour on both sides of your salmon, and spread evenly.
- Add vegetable oil and butter (yes, both) onto a pan on medium-heat. Make sure the butter doesn’t burn.
- Fry your salmon fillets for about 3 minutes.
- Add some sake, cover with a lid, and let steam until cooked through. Transfer onto a plate when done.
- In the same pan, add in your teriyaki mix, and once the sauce starts to boil, add the salmon back in.
- Once the sauce thickens, turn off heat. Serve on freshly cooked rice.
THE CIRCLE OF LIFE
Salmons have two habitats, which means they are anadromous. They will hatch in fresh water, then after a year or so, they will swim toward the sea, where they will adapt to saltwater. They return to fresh water when they reproduce—they even return to the exact spot they hatched. Some will go to other fresh waters, and some will stay in the sea. The females will lay their eggs, and the males will fertilize them before the female covers them in gravel to protect from predators. Most of the adult fish will die by this time, although some will stay alive for another reproduction season.
Fresh fish will arrive to you in designated styro boxes with shaved ice. Kindly store in your fridge as soon as received.
For the best flavor and quality, fish should be prepared for eating the same day it is brought home, but it can be stored for two to three days in a refrigerator at a cool 4°C. You can store fish fillets in airtight bags in the freezer for up to a month. Cooked leftovers should be cooled and refrigerated as soon as possible and consumed within three days.