Other
Salmon
An oily fish of the salmon family. The orange-pink colour of the muscle comes from its diet. Both wild and farmed fish are sold as fillets and steaks.
Origin
Wild salmon spawn in northern rivers. Farmed salmon is raised in pens.
Flavour
Rich and clean, from delicate to strongly oily.
How to use it
Roast, poach, or cure it. The fat means it stays moist, and it overcooks into a dry chalk if left too long.
Storage
Refrigerate on ice and cook within a day, or freeze.
Recipes using it
Checking your allergy settings…
