Seafood Guide - Salmon, Trout and Freshwater

Arctic Char

There are freshwater Char found around northern Europe (especially famous in the Lake District and Lake Windermere), and migratory Char in Arctic waters around Canada and Alaska. Portion sized

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Bream

Similar, though not as good as a Sea Bream, freshwater Bream have a very mild taste, so require strong accompanying flavours.

Earthy flavoured fish need to be washed in acidated water

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Brown Trout

Also known as river Trout or lake Trout, freshwater Brown Trout has brownish-yellow skin with numerous black and rusty spots on its upper sides. Not to be confused with the wild Sea Trout, portion

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Brook Char

Sometimes known as Brook Trout, Brook Char actually belongs to the Char group of fish, and are distinguished by a lack of any black spots on their body and pinkish spots with blue halos on the

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Carp

Carp

Originating from China, this prized angling fish can grow to 3kg+ though its commercial availability comes from farming where they grow from 450g to 1.5kg. There are various species including

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Eels

Eels

While Salmon and Sea Trout migrate from the sea to spawn in freshwaters, European Eels do the reverse – living in freshwaters and spawning in the Sargasso Sea area. A long black snake-like

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Catfish

There are both sea and freshwater Catfish. The freshwater species are farmed in much of the world including North and South America, Europe and Africa. They have a firm texture and mild taste,

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Nile Perch

Wild Nile Perch from Lake Victoria, Africa is one of the biggest freshwater species in the world, and fish as large as 20-30kg are often landed. It’s size means Nile Perch yield superb large

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Golden Trout

Only two fisheries in the UK farm these Trout, which originate in the high altitudes of the northern Rocky Mountains of the United States, where the Americans call them the ‘fish from heaven’.

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Perch

One of the better eating freshwater fish, but mainly viewed as an angler’s fish and more popular on the continent. Perch has firm white flesh with a good flavour, and can be cooked like Trout.

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Rainbow Trout

Originally found in the lakes and streams draining from the Pacific slope, from Alaska to northern Baja Mexico, as well as the pacific coastal stream of Asia. Rainbow Trout has been successfully

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Pike

Pike

A long, slender, predatory fish, which often grows beyond 5kg, but is usually available from 1.5kg to 2.5kg. Pike has soft flesh with a delicate flavour, which can be cooked like Trout, but is

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Salmon (Atlantic)

Salmon (Atlantic)

Incredible to think that this was once a luxury fish only available to the wealthy. As wild Salmon stocks decrease, the development of farmed Salmon has not so much bridged the gap, more like

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Salmon (Pacific)

Salmon (Pacific)

There are six species of Wild Pacific Salmon, all in season from May to September. The flesh has a darker colour than its Atlantic counterpart and is slightly less oily, but can be cooked in the

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Sea Trout

This much sought after fish is wild and often known as Ocean Trout or Salmon Trout as it has a very similar appearance to Salmon, with a taste and texture midway between the two. Although it is

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Tilapia

A native of the Nile but now farmed worldwide, Tilapia is very popular in America and widely used in Asian cuisine. The most common varieties in the UK are the Orange, Red and Black Tilapia,

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Sturgeons

Sturgeons live in the seas of northern Europe and migrate to freshwaters between April and June to spawn. They range from 18kg to 45kg but are rarely available. Sturgeon is also farmed in France

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Zander

From the Perch family and sometimes called Pike-Perch. Ranges from 450g to 4.5kg, but not often found in UK, preferring the warmer European waters. Zander is also farmed in Europe making it

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