20 science and home economic students taking part in a sensory test of Scottish salmon favourites voted overwhelmingly for hot smoked salmon as their number one choice. Three-quarters of the S2 class from Perth High School gave hot smoked salmon full marks, crediting its unique flaky texture and delicious taste for giving it the edge.
Three pupils picked poached salmon as their preferred way to eat the UK’s favourite fish and the remaining two chose the traditional taste and texture of cold smoked salmon.
Speaking on behalf of the class, Ms Barnet said:
“This has been a fantastic opportunity for pupils to engage with industry experts and to make links between science and home economics. Their favoured recipes for serving salmon were in stir-fries and pasta. The boys in particular really enjoyed the tasting session with five of them gobbling up extra portions. I overheard some pupils saying that they don’t like salmon but they were soon converted when they tried hot smoked salmon. One pupil is planning to use hot smoked salmon as a substitute ingredient the next time they make spaghetti carbonara!”.
The tasting session followed an industry presentation to explain the increasing role aquaculture has in producing a healthy, sustainable food for a growing population. Dr Iain Berrill, research and data manager at the Scottish Salmon Producers’ Organisation (SSPO), gave a talk on the history of salmon farming and explained how science and innovation have evolved as the industry has developed. Dr Berrill highlighted the importance of working sustainably to secure the future supply of the UK’s favourite fish and Scotland’s number one food export for generations to come.
The learning event was designed to educate pupils about the salmon industry, sustainable sources of food and the importance of omega 3 in the body and combines the STEM and Seafood in Schools school projects. The next step for the pupils is to develop their knowledge of omega 3 and potentially visit a salmon farm in the north west of Scotland.