Published in Scotland Magazine Issue 21 on 10/07/2005.

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Head for the Shetlands

Salmon’s not only good for you, it’s surprisingly versatile. Sue Lawrence looks at some recipe ideas

In these days of concern (bordering on obsession) with health, I often wonder why more people are not eating salmon more regularly.

It is packed full of Omega 3 fatty acids which are known to have a whole raft of health benefits. And to ensure the farmed salmon you buy (outwith the wild season) is the very best, I recommend you ask for Shetland salmon. For Shetland is different from anywhere else in Scotland; hardly surprising when you consider that to reach this stunningly beautiful set of islands, there is a 14-hour ferry trip from Aberdeen. And once you get there you are struck by the differences: Shetlanders enjoy speciality foods such as reestit (cured) mutton and sassermeat (spiced sausagemeat) not found anywhere else in Britain.

There is a definite air of Scandinavia about the scenery, and when the locals speak, they often sound more Norwegian than English. It also has a unique marine environment which results in the most superb quality of salmon; using a wine analogy, it is often referred to as the ‘Grand Cru’ of salmon.

With its location in the fast-running currents of the North Atlantic, there is natural ebb and flow of ocean-driven water (which does not occur in some inshore sea lochs), causing the fish to swim vigorously – and in crystal clear water.

In the voes (Shetland’s small fjords) there is very little fresh water run-off since there are no rivers in Shetland, so the chances of farmed salmon escaping up the rivers, as has happened elsewhere, are negligib.....

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By Sue Lawrence

Section : Scottish Food

Page number : 46