For whom salmon, and to some salmon

Norway Fish country. And catch a variety of fish, and it’s wonderful to cook Norwegians know how long. Recently, they have learned to grow fish. The first in the list of cultural fishing is the North Atlantic salmon (Salmo Salar), analogue of our salmon. This is the most important Norwegian fish, its cultivation – a big and serious business. Under control the whole technological chain, from the royal herd and fry to adult fish weight. The place for the fish farm in the secluded fjord is chosen very carefully, taking into account the many of a variety of factors – marine currents, features of the bottom and fish populations in the area, the intensity of the movement of marine transport. Rectangular sizes with a good pool are grouped into a whole complex near the coast, but in a deep place, to the seabed several hundred meters. Special pontoon floats are kept afloat, on the perimeter of each pool – lattice walkways. In different cage pools, there is a fish of different age and weight, this is made of purely market considerations to ensure constant receipt of commercial fish all year round.

The best scientific power worked on the optimal diet. As a result, the Norwegian salmon is fed by small granules, however, in their composition, all the necessary nutrients and vitamins, which is growing, and the future delicacy is growing extraordinarily. The composition of the feed varies depending on the age and weight of the fish, as well as from the time of year. The feeding process itself occurs without human participation and resembles a personnel from some futuristic film: strictly dosed portions of magic granules through certain time intervals with quiet rustle are sent to a computer program for long bright hoses in turn in each pool. Computers generally control all the economy, looking after it and in the literal sense of the word: on monitors you can see and fish under water, and everything that happens on the surface, and the most modern cameras are controlled remotely, from the office console.

Unfortunately, Norwegian fish farms will never be a tourist object – for sanitary considerations: rapidly growing fish in every way to protect against possible infections and stress, which will inevitably affect its commodity condies. However, the fish question in Norway can be studied on the other hand – gastronomic, so even more convenient.

In one or another, salmon is present in the menu of almost any Norwegian restaurant. This large fish with a juicy pink pulp is divided very quickly and conveniently, two filleic halves are easily separated from the ridge, and the remaining small bones are removed by tweezers. Salmon meat is well suited for culinary processing, it does not settle and keeps the form, and it is not prepared for a long time. If without special clauses, then the portion pieces of this fish are usually slightly roasted on low heat and served with vegetables, sometimes adds mushrooms or even crushed walnuts. In an emphasized traditional style, the shaped fish carcass is first kept in a cold place in a mixture of dill, pepper and salt, after which they are baked on the grill and served with the dill sauce. Smoked salmon is perfectly combined with a salad of avocado and apples under lemon juice or even a conventional salad of sweet red apples, but under refill from wine vinegar, Dijon mustard, olive oil, honey and cloves of garlic. On the bucket tables, small sandbroodics – canapes with slices of salmon, striking on miniature spanks or ordinary toothpicks, are very elegant.

For whom salmon, and to some salmon

Eating this fish and raw. It is in such a form of a purely northern and typical Norwegian fish has become indispensable in a completely different national cuisine, for thirty lands from cold fjords – in Japan. Tight, elastic and beautiful meat of Norwegian salmon is ideal for cooking pure Japanese delicacies – Sushi and Sashimi. Because the Japanese is purchased by the Japanese, Norwegian fish in reasonable quantities and bring it to their distant islands by airplanes. It is interesting that in one time the Norwegian Vikings also fed raw meat juicy and fatty atlantic salmon – Of course, wildly.

Norwegians actively promote their fish throughout the world, using primarily not economic argument, and more accurate – gastronomic. At its seminars and master classes, the best Norwegian chefs are patiently explain to colleagues in other countries, as wonderful salmon them, or, say, trout with cod will fit into any regional cuisine. It turns out that, for example, that in Italy, Norwegian salmon is better to bake with parmesan or mozzarella, and in France, you can prepare puff salmon with fresh spinach in white champagne sauce.

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