Summer bestows on us two of the most glorious fish of all – wild salmon and sea trout.
They are classed as game, and like their feathered cousins are subject to strict controls. It’s illegal for anglers to sell rod-caught fish from rivers for public consumption and thankfully we have plenty of licensed local boats so buying even just a small portion is a great way to support our local fishing industry.
Each fish has a uniquely coded Environment Agency tag, so look out for these when you’re buying and be suspicious of anything that cannot be traced. Sea trout start to appear at the fishmonger at the end of May, but most are caught and sold in June and July (the season ends on August 31, but it’s rare to find fish this late on). Due to these strict controls and the fact they’re such a short-lived treat, expect to pay at least £33/kg.
Externally it can be a struggle to tell the difference between the two fish, while internally sea trout are blush pink, whereas salmon are a deep coral colour. I love adding spice and flavours, however the flavours of these fish are so incredible that my mantra this time is less is more.
If you’re interested in how the fishing industry works, I’ll be hosting an early morning visit to North Shields and the live fish auction followed by breakfast at Irvins in August as part of the EAT! Festival. Keep an eye on the www.eatnewcastlegateshead.com for details.
