Fish

Salmon

Salmon covers Atlantic Salmo salar and several Pacific Oncorhynchus species—Chinook, sockeye, coho, pink, and chum—whose flesh runs from pale to deep red with rich oil and large flakes. Farmed Atlantic dominates global volume with consistent fat and mild flavour; wild sockeye and Chinook bring stronger taste, firmer texture, and seasonal price spikes. Belly is fattier than the loin; skin crisps well when scaled and dried. Grill, roast, pan-sear, poach, cure (gravlax, smoked sides), or serve as sashimi and sushi when sushi-grade and properly frozen. Pin-bone and portion along the lateral line for even cooking. Colour alone is not quality—feed and species drive hue. Match method to fat: lean wild steaks need gentler heat; well-marbled farmed fillets forgive a hotter sear.