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Salmon is the king of freshwater fish, which is usually caught in fresh waters in North America and northern Europe, but it also spends much of its time at sea. Much salmon is farmed in coastal waters of Scotland and Canada. Salmon have a number of varieties: the Humpback Salmon or pink salmon; Chum Salmon, Chinook Salmon, Coho Salmon and Sockeye Salmon. Many recipes exits for the salmon including the Russian salmon pie, kulebiaka. Salmon can be grilled, or poached in court bouillon and can be served hot or cold, with an appropriate sauce. Salmon is also sweet cured, smoked and canned.

Alternatives: sea trout, rainbow trout [1]

How to Prepare and Cook Salmon


  1. Ramus Seafood, Salmon [1]. Accessed 3 October 2015.

Further Reading

Dowell, P., Bailey, A. (1980) The Book of Ingredients, Dorling Kindersley. ISBN 0718119150.