Salmon Head On Gutted 2/3kg Fresh

Ask any grizzly bear and they will tell you that Salmon is the best! Salmon provides a tender, flaky-textured meat with a mild to rich flavor, depending on the species. It is a fish that is rich in omega-3 fatty acids, which helps reduce LDL (bad) cholesterol. Salmon Gutted can be prepared in most any manner, such as smoked, baked, broiled, grilled, fried, or poached.

These fish are relatively thick-bodied creatures, with a torpedo-like shape that narrows at the head and the tail. While each species is different, most have elongated hook-like mouthparts. Their scales typically have a silver color, and some also have red coloration as well. Depending on the species, these fish measure about two feet long on average. However, some species reach over four feet in length!

Salmon can also sense differences in Earth’s magnetic field to navigate back to its home stream from the open ocean. The female digs a pit in the stream gravel into which she and a male spawn simultaneously, and she then covers up the eggs with gravel. Adult Pacific salmon die soon after spawning, but many Atlantic salmon return to the sea and after one or two years in open waters may spawn again, some up to three or four times. Most salmon spawning takes place in late summer or fall, and the eggs usually hatch in late winter. Incubation rates depend on temperature, taking from 60 up to 200 days. After hatching, the salmon fry consume the yolk in the attached sac before wriggling up through the gravel to seek food.

Young pink salmon descend almost immediately to the sea, while chum salmon leave in a few weeks. Salmon remain an entire year in the streams, while some other salmon may remain feeding in streams for one to three or more years. Young sockeye salmon dwell for one to five years in lakes before migrating seaward. Salmon are anadromous, which means they are born in fresh water, migrate to salt water, and then they return to freshwater to spawn.

Our Salmon Gutted fish are fresh and its origin from Scotland. For more information on Scottish Salmon, please click here!