Atlantic Salmon

Atlantic Salmon has a rather short jaw, scattered dark spots on the upper body and a forked, plain dusky grey tail. Fish farmed in saltwater tend to have silvery grey skin, while those farmed in fresh or brackish water tend to be more golden to olive-brown. Has a rich, distinctive flavour, high oiliness and moist, medium-textured flesh with large flakes and fine pin bones, which are easily removed. The edible skin can be left on. You can Steam, poach, pan-fry, stir-fry, bake, braise, grill, barbecue, smoke, raw (sashimi), pickle. An attractive fish cooked whole.