Our youngest one, the three year old who prefers having nothing green on his plate, loves fish. When he’s asking the daily question of “what’s for dinner?” and I tell him we’re having fish, the follow-up inquiry is always about the colour of the fish to be served. (Red fish preferred over white, you see.)

Since we have nearly managed to destroy the wild salmon stock of the Baltic Sea, the number of imported Norwegian salmon consumed in Finland is quite impressive: Over forth of all fish eaten here is farmed Norwegian salmon.

From now on, at least in our family, the consumption of Finnish red fish will probably increase though. The Finnish section of WWF announced yesterday that the farmed Finnish rainbow trout has gotten green light in their newest version of the “Consumer's Seafood Guide”. The environmental impact of rainbow trout produced in Finland has been reduced significantly in the past years. Yay, we do something right!

Here a quick recap of the updated traffic lights for your encounters with the red representatives of family Salmonidae in Finland:

Green light
  • Farmed Finnish rainbow trout
  • ASC labelled or organic farmed salmon 
Yellow light
  • Farmed salmon from Norway
  • Arctic char 
  • Adipose fin-clipped salmon from the Baltic sea 
  • Farmed brown trout
Red light
  • Wild salmon from the Baltic sea
  • Brown trout from Baltic sea and Finnish lakes

Rainbow trout ain't of course the same as the more oily cousin salmon, but in many cases it works well too. The soup above I made last weekend with the real deal imported Norwegian. Replace it with rainbow trout or any other fish if you prefer. Just bear your local traffic lights in mind.

And no, he didn't eat the greens.


450g salmon fillet, skin and bones removed
1 tbsp oil
300g fennel, thinly sliced
300g zucchini, soft centre removed and sliced in 1,5 cm pieces
75g celery, sliced
50g spinach
1 spring onion stalk, sliced
8 dl fish stock
2 dl cream
1 tbsp lime juice
salt, white pepper

  1. Cut the salmon into 3cm chunks and salt lightly.
  2. Pre-heat the fish stock.
  3. Heat the oil in a large pot and sauté the fennel for few minutes, until it starts to get a little tender. Then add the zucchini and celery and continue to sauté for another minute.
  4. Pour in the hot fish stock and cream. Bring to boil.
  5. Remove the pot from the stove, add salmon, spinach and spring onion. Cover and let rest for 2 minutes. 
  6. Add the lime juice and season to taste with salt and freshly ground white pepper.

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