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Salmon and Salmon Trout

Appears in
top 1000The Robert Carrier Cookbook
The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About

Guided by instinct, the salmon will return after years at sea to the river of its birth to spawn - leaping over any obstacles in its way, braving weirs and waterfalls, hurling itself many feet out of the water until it surmounts the obstacle or dies of exhaustion in the attempt; there is no turning back. Even old salmon rivers such as the Thames, now ruined by pollution do not deter this lordly fish, which swims up its ancestral channel till it dies.

At its best from January to September, salmon is definitely party fare. For no other fish combines so many gastronomic qualities. It is a meaty fish, with meat that is at once firm and flaky; it has few bones; it is rich in natural fat so that even the most inexperienced cook has difficulty in drying it out; and its fine flavour is unsurpassed. Whether it is prepared whole or cut into thick steaks, served hot or cold, this king of the sea spells luxury living at its best.

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