The way that a fish lived and was caught has a dramatic effect on its final flavour, texture and appearance. This is something LEAP Wild Fish know very well. They champion fish which has been wild-caught rather than farmed. Wild salmon, for example, instantly stands out from the rest in terms of taste, texture, and colour.

LEAP MSC-certified sockeye salmon is caught wild in Alaska and sold in British supermarkets both as fillets and as smoked salmon. It boasts an impressive, vibrant red colour and a lean succulent texture, which instantly uplifts any dish. It is a brilliant product for both elevating any humble salmon dish and for creating something truly spectacular.

We asked celebrated chefs Michael Bremner and Lewis de Haas to develop some recipes for you to try at home, showcasing the immense versatility of LEAP MSC-certified sockeye salmon. Find these at the bottom of the page alongside some simple salmon recipes from GBC Kitchen, or to find out more about what makes wild salmon so special, read the article below.