Salmon, Trout & Freshwater

In the wild, some freshwater species favour muddier waters, which gives them a muddy, overly earthy taste (though when farmed the muddiness is less pronounced).

To remove the muddiness, scale and gut the fish and place in acidulated water (2 tbsp vinegar and 1 tbsp salt per litre of water) for 30 minutes, then rinse and dry.

Salmon (Atlantic)

Incredible to think that this was once a luxury fish only available to the wealthy. As wild salmon stocks decrease, the development of farmed salmon has not so much bridged the gap, more like blown it wide open, making it very affordable and our biggest selling species - by a long, long way!

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Rainbow Trout

Originally found in the lakes and streams draining from the Pacific slope, from Alaska to northern Baja Mexico, as well as the pacific coastal stream of Asia.

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Brown Trout

Also known as River Trout or Lake Trout, freshwater Brown Trout has brownish-yellow skin with numerous black and rusty red spots on its upper sides.

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Golden Trout

Only two fisheries in the UK farm these Trout, which originate in the high altitudes of the northern Rocky Mountains of the United States, where the Americans call them the ‘fish from heaven’.

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Sea Trout

This much sought after fish is wild, and often known as Ocean Trout or Salmon Trout as it has a very similar appearance to Salmon, with a taste and texture midway between the two.

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Arctic Char

There are freshwater Char found around northern Europe (especially famous in the Lake District around Lake Windermere), and our current source at Houghton Springs farm in North Dorset.

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Brook Char

Sometimes known as Brook Trout, Brook Char (Salvelinus fontinalsi) actually belong to the Char group of fish, and are distinguished by a lack of any black spots on their body and pinkish spots with blue halos on the sides

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Sturgeon

Sturgeon live in the seas of northern Europe and migrate to freshwaters between April and June to spawn.

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Perch

One of the better eating freshwater fish, but mainly viewed as an angler’s fish and more popular on the continent.

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Bream

Similar, though not as good as a Sea Bream, freshwater Bream have a very mild taste, so require strong accompanying flavours.

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Striped American Sea Bass

Farmed in the freshwaters of the Mississippi, this is very similar to our native Sea Bass.

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Catfish

The freshwater species are farmed in much of the world including North and South America, Europe and Africa.

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Nile Perch

Wild Nile Perch (Lates niloticus) from Lake Victoria, Africa is one of the biggest fresh water species in the world, and fish as large as 20-30kg are often landed.

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Zander

From the Perch family and sometimes called Pike-Perch. Ranges from 450g to 4.5kg, but not often found in UK, preferring the warmer European waters.

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Pike

A long, slender, predatory fish, which often grows beyond 5kg, but is usually available from 1.5kg to 2.5kg.

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Carp

Originating from China, this prized angling fish can grow to 3kg+ though its commercial availability comes from farming where they grow from 450g to 1.5kg.

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Tilapia

A native of the Nile but now farmed worldwide, Tilapia is very popular in America and widely used in Asian cuisine.

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