With permission, dear salmon, that Mexico has a fish that makes you compete: the salted trout from Morelia. “They are spectacular! Much richer, much more fat, much cheaper and of an impressive quality, “says chef Xavier Pérez Stone of the restaurant Axiote in Playa del Carmen and promoter of sustainable fishing in our country.
Yes, salmon is reputed to be a very nutritious food thanks to its generous amounts of omega 3 oils, vitamins and minerals. However, it is not a fresh product since it has to travel packed thousands of kilometers to reach Mexico. On the other hand, salmon trout – called in this way because of its orange flesh – is a local product.
This Mexican fish is a product of excellence recognized for its nutritional qualities, high quality protein and digestibility and incomparable richness of omega 3 oils . In addition, the texture of its meat is firm and smooth at the same time and of an attractive color without additives or dyes.
One of the advantages of trout, explains chef Xavier Pérez Stone, is that he only needs clean water to survive. If the water is contaminated, the trout “commits suicide” as a self-defense mechanism. This feature guarantees that your salmon trout fillet will be free of any accumulation of toxic waste.
The example of Nemi Natura
Nemi Natura is a 100% Mexican company dedicated to the production of high quality natural foods, respecting seasons and productive processes attached to the natural environment; all its products are free of pesticide residues, fertilizers or any other product that alters its nature and a great example is salmon trout.
For over 20 years, the family of Citlali Gomez Lepe, non – governmental representative System Committee Product Trout Michoacán, has protected breeding Yellowfin through Nemi Natura, conserving the species in crystal clear spring waters of the Reserve of the Biosphere of the Monarch Butterfly.
The breeding of this species began as a social program to promote this economic activity in marginalized areas of Michoacán and include people who were engaged in the illegal logging of forests.
Manuel Sarmiento, a partner at Nemi Natura, explains that salmon trout is the salmon ‘s first cousin, but the big difference is that the life cycle of this fish takes place in fresh water and not in seawater.
“To give you an idea of how clean the water in which trout live is, in the United States one of the conclusive tests of drinking water for human consumption is to test the survival of trout fingerlings – the young -. If they survive, then the water is drinkable, if it is not potable, they die, “explains Sarmiento.
In the case of trout production there is more control of water and freshness , even in the control of the carbon footprint , since unlike salmon, which has to make a long trip to Mexico, the transportation of the Trout can be from one day to the next.
Another advantage that Manuel describes is that the method of production of the trout is the least invasive possible, because at the time of sacrifice are deposited in a thermal container with ice water at zero degrees. When falling in that water, the cold acts as an anesthetic until they die. On the one hand there is no suffering and on the other the cold chain that starts in the flesh of the trout results in better quality and conservation of the product.
Where to buy it?
The cost of salmon trout meat changes depending on its presentation -entero, eviscerated, fillet, smoked, caviar, etc.-, but the kilo without viscera is around 150 pesos, while fillet is sold at approximately 270 pesos. It can be bought in supermarkets, in markets such as San Juan or La Viga, in stores such as Aquamart and even with suppliers and distributors such as Nemi Natura and Netmar .
Let’s turn to the Mexican product that does not ask for anything from others and start to feel proud of our local delicacies. If you still do not get into the world of salmon trout, this recipe with butter and lemon is an excellent start:
Salmon trout recipe with butter and lemon
Ingredients (for 3 people)
- 3 salmon trout whole and clean
- Salt and pepper to taste
- 3 yellow lemons cut into slices
- 100 grams of butter cut into pieces
- 1 fist of chopped fresh parsley
- 1 carrot cut into thin slices
- 1 pumpkin cut into cubes
- 1 tomato cut in half moons
- Garlic salt to taste
Preheat the oven to 200 ° Celsius. Line a baking sheet with foil and grease with 1 teaspoon of butter.
Rinse the trout very well and dry them with paper towels. Season with salt and pepper on the inside and outside. Fill each fish with 1 piece of butter and 1 slice of lemon. Arrange them on the tray and place on each one several slices of lemon and two pieces of butter. Around place the carrot and pumpkin and sprinkle some garlic salt on the vegetables.
Bake for 25 minutes. Remove from the oven and place 1 piece of butter on each fish. Sprinkle with parsley and serve with slices of fresh tomato.
The Mazatlan Post