It's wild how our salmon tastes. With a firm dense fillet, deep colouring and rich flavour, Sustainable Blue salmon looks and tastes just as delicious as wild salmon.
Like wild salmon, our salmon is a leaner meat, meaning it cooks faster than the farmed salmon most home cooks are used to. In the time it takes to cook a fillet of regular farmed Atlantic salmon to a delicious medium rare, a Sustainable Blue fillet will dry out and have lost much of its depth of flavour and luscious texture.
So what's the secret to cooking the perfect Sustainable Blue salmon? As a general guide, watch your fish closely and be prepared to reduce your cooking time to ensure you don't lose any of that tender, delicious flavour.
“I want to feel good about the fish I serve and I want my customers to feel good about the fish they’re eating. It’s that simple.”
Chef Michael Smith
Host of Chef Michael's Kitchen – Food Network
A Talk with Chef Michael Smith.
Chef Michael Smith is one of Canada’s best-known chefs and the host of Food Network shows Chef Michael’s Kitchen, Chef at Home and Chef Abroad seen in more than 100 other countries. As a passionate advocate for simple, sustainable home cooking and an inspiration for families creating their own healthy food lifestyle, he has been serving up our responsibly-raised Atlantic salmon for years including most recently at his innovative five-star hospitality and dining experience, The Inn at Bay Fortune.
