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Salmon takes a leap

Salmon takes a leap

TUESDAY, June 06, 2017
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Salmon takes its turn under the spotlight as the United States Department of Agriculture (USDA) teams up with Crab & Claw restaurant in featuring prime wildcaught salmon from Alaska and the US Pacific Northwest.


Salmon takes a leap

Executive chef Colin Stevens has created some exclusive dishes to showcase the flavours of King, Sockeye, Keta, Coho and Pink salmon that will be added to Crab & Claw’s menu soon.  
“The United States has wonderful marine resources and a long coastline on both the Pacific and Atlantic oceans that are home to a wealth of aquatic species. We care about the health of these oceans and want these vital marine environments to be there for generations to come. Wild-salmon stocks, in particular, are not only an important natural resource but also a part of the cultural heritage of Alaska and the Pacific Northwest,” says Charge’ d’Affaires Peter Haymond, US Embassy Bangkok.
“Our wild-caught salmon is delicious and bountiful in nutrients. There are no artificial colours or additives, just rich flavours. In addition, many of our wild-caught salmon fisheries still harvest according to traditions passed down over generations. The region is renowned internationally for its sustainable fishing practices. Fishing has been an integral part of the culture in Alaska and the Pacific Northwest for thousands of years, dating back to the first Native Americans to settle in the area.”


Salmon takes a leap

The dishes include Carpaccio of Alaska Keta, Sockeye and King salmon served raw with Lemon Pearls and smoked Hawaiian sea salt, Alaska Keta salmon consomme, Keta Salmon in a rich clear broth on a seaweed from the Southern part of Thailand.
Alaska Sockeye salmon cakes are made from Sockeyes salmon mousse steamed in banana leaf with heirloom tomato medley and pickled sea beans, Sauteed filet of Alaska King Salmon is served with charred baby vegetables, cauliflower puree and Jack Daniels Glaze and Alaska Keta salmon gravlax is smoked saltcured Keta salmon on endive with salmon roe and sourdough dust. 
“Wild-caught salmon is a valuable source of beneficial Omega 3, vitamin A, B and D, and various minerals such as calcium, phosphorus, and zinc. Wild-caught salmon is a “two-water” fish, which means it lives in both fresh and salt water. They breed and give birth in the river but grow in the ocean. Wild-caught Pacific Ocean salmon can be categorised into five species: King, Sockeye, Keta, Coho and Pink. All of these fish are different in terms of body size, colour of meat, and flavour. US wild-caught salmon can be eaten fresh, smoked, baked, grilled, and even fried,” Stevens says.
Crab & Claw restaurant has branches at the Emporium and Siam Paragon. In July, Central Retail will offer a special takehome menu too.