Chicken-Salmon, not the kind you think

Grilled squid featured in The Good Fish Book photo by William Meppem

Did you know that some of the country's biggest salmon farmers are feeding their salmon chicken meal?

That is correct, chicken.

To salmon.

Yes.

If this makes your stomach itch, as it does mine, perhaps you'd like a helping hand at selecting healthier, more sustainable options when it comes to dining on our beloved fruits de la mer?

My trusty boss lady and I at Sustainable Table have just released a new ebook, The Good Fish Book, which will certainly come in handy for avoiding chicken-salmon and other such calamities.

It's a 42-page guide plus recipe book in one, a sustainable seafood bible, if you will. Inside, you'll find all you need to know to make sustainable choices at the fish monger including recipes to cook those lesser known varieties like Australian Salmon (nothing to do with above-mentioned Atlantic Salmon), Luderick, Leatherjacket and more.

Click on the image below to see a little sample:



The ebook costs $15, the proceeds of which support Sustainable Table's sustainability projects here and abroad.


Below is one of my favourite recipes from the ebook, a very short and simple one but very very tasty.

You can snap up a copy here via my affiliate link here, which - full disclosure - means I'll receive a 30% commission on the sale. It's a little helping hand to keep this blog running whilst keeping Sustainable Table chugging along too. Win-win.

Whole Roasted Australian Salmon with Bay Leaf and Rosemary


1 large Australian Salmon, cleaned
olive oil
salt
4 bay leaves
a few sprigs rosemary
1 lemon, sliced

Preheat oven to 200C. Make sure the fish is de-scaled and clean. Salt both sides of the fish and the inside. Insert the bay leaves and rosemary into the cavity.

Grab a baking tray, drizzle with a little olive oil and place a few of the slices of lemon in a row in the middle of the tray. Place the fish on top. Place the remaining slices of lemon on top of the fish, drizzle with more olive oil and pop in the oven until crispy and golden on top, about 30 - 40 minutes depending on the size of your fish.

Serve with salad and steamed greens.


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