TABLE OF CONTENTS
Best British Freshwater Fish Types
Scottish farmed salmon belongs to the Atlantic salmon species. They are silver in color, firm to the touch (due to strong currents which ensure that they are constantly swimming), with a fibrous to smooth to even texture. After harvesting, the salmon is rapidly chilled, which is why it has a unique, consistent flavor.
Scottish salmon is very health beneficial, and acts as a source of Omega 3 fatty acids, vitamins and minerals. It goes well with single malt whiskeys, lemon and creme fraiche.
Scottish white salmon are silver, firm-fleshed fish beloning to the species Salmo Salar and caught, classified and boxed in ice on Scottish shores. Their flesh is deep pink in color, they have perfect markings without distortion on their tails and they smell very fresh, are moist and have a full, complex flavor.
Scottish wild salmon can weigh from 1,5 kg to 20 kg. They must be caught in an environmentally friendly way, either with a net and coble, cruives or bag net, haaf and poke nets, and when sold, the salmon can be fresh, whole or boxed in ice.
West Wales salmon is unique for its traditional method of catching the Salmo Salar species with coracles, small hand-made vessels shaped like baskets. The salmon is silver with a dark blue back. Their flesh is firm to the touch, pink or red-colored, freshly smelling (similar to a watermelon), and their texture is dense, with lots of muscle protein and beneficial oils.
Their meat is of such great muscle quality because they are caught as soon as they enter the river from the sea, so that they do not get accustomed to the inactive river environment, and are mostly sold fresh and whole.
Lough Neagh pollan is a variety of freshwater herring, mainly found in Lough Neagh, the largest lake in the United Kingdom and one of the largest lakes in north-western Europe. This silver-skinned white fish is in season only for a limited time, in the months of February and March.
Nowadays, there are only a few fishermen who catch them, and most of the catch is exported to Switzerland. Lough Neagh pollan has a mild, delicate flavor. Once cooked, the white flesh becomes smooth and soft, often considered quite meaty for a fish of this size.
West Wales sewin is unique for its traditional method of catching the Salmo Trutta species with coracles, small handmade vessels shaped like baskets. The sewin is silver with black spots above and below the lateral line. Their flesh is firm to the touch, light pale pink in color, fresh smelling, and their texture is dense, with lots of muscle protein and beneficial oils.
Their meat is of such great muscle quality because they are caught as soon as they enter the river from the sea, so that they do not get accustomed to the inactive river environment. Once cooked, the taste is distinctively buttery and nutty.
Lough Neagh eel belong to the Anguilla anguilla species of yellow and silver wild eels, large, narrow headed and short-tailed. When cooked, their flesh is white and soft while their flavor is earthy. To retain their protected name, the eels must be caught using sustainable fishing methods at Lough Neagh lake in Northern Ireland, which provides the eels with high quality natural feeding, adding to their unique flavor.
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.