Salmon follow on blog
so I’ll start be just a quick brief on more detailed stages of the growth of a salmon
Stage 1 ova. The rate of egg or “ova” development is dependent on water temperature
Stage 2 alevins. When their sac is absorbed the alevins become increasingly active and begin their journey up through the gravel of the riverbed. When strong enough the small fish must rise to the surface of the water for air. they fill their swim bladder to making it easier to swim and hold their position in fast flowing stream
Stage 3 fry The fry have eight fins, which are used to maintain their position in fast flowing streams and manoeuvre about in the water during the Summer months
Stage 4 parr Over the Autumn the fry develop into parr with vertical stripes and spots for camouflage they all start to change to the sliver colour and start to adopted to sea water.
Stage 5 smolts In Spring, large numbers of smolts leave Irish rivers to migrate along the North Atlantic
Stage 6 adult salmon Salmon that reach maturity after one year at sea and full growth at about 2 year mark they return home to the river from the north altantic by the use of smell.
Id like to give a quick and easy recipe for a salmon dish
Salmon fillets marinated in Irish whiskey and honey
Ingredients 2 tablespoons honey
cider Irish whiskey
teaspoons chopped fresh thyme
teaspoons grated lemon zest
2tablespoons vegetable oil
salt & freshly ground black pepper
Mix together honey, vinegar, whiskey, thyme, lemon zest, oil, salt and pepper. Pour over salmon and marinate for 4 hours refrigerated.
Preheat oven to 220 .Remove salmon from marinade and place on a a roasting pan. Bake for 10 minutes, basting once with the marinade or until golden and white juices are just beginning to appear.