Salmon is known for the lovely colour of its flesh. The most commonly known types are Atlantic and Pacific salmon. Atlantic salmon is often farmed, which unfortunately has serious disadvantages: consumption of a relatively large amount of fish, the development of illnesses, the need for several medicinal products, and limited freedom of movement. Pacific salmon, on the other hand, is usually caught in the wild. The fish is more reddish in colour than the Atlantic salmon. This is why this type is also known as ‘wild salmon’. The succulent oily meat consists of lobes which are easy to separate once the fish is cooked.
Basic techniques: frying, grilling, marinating, cooking sous-vide, roasting, deep-frying, browning, gratineeing, basting, stuffing.
Taste combinations: potato, sea vegetables, green herbs, citrus, mayonnaise, yogurt, oyster, algae, seaweed, broccoli, cauliflower, spinach, avocado, celery, dairy products, bread, radish, white radish, artichoke, fennel.