Salmon (slices)

Salmon (Salmo salar) is a marine and freshwater fish of the Salmonidae family, distributed throughout the oceans and seas of the world except the Pacific Ocean. Some of the species of this genus are born in freshwater, migrate to the ocean and return to freshwater to breed. Many other species spend their entire lives in the river or in lakes.

Its elongated body and small head are covered with small rounded scales covered with a grayish blue color, with dark spots found mainly on the back. 

Salmon is a highly valued fish due to its high protein and omega-3 fatty acid content, even when it comes from aquaculture, which is beneficial for the proper functioning of the cardiovascular system. The vast majority of the salmon present in our markets comes from Norwegian farming.

Apart from the many uses that smoked salmon has in our kitchen, fresh salmon also adapts perfectly to our palates and our culinary habits. In order to enjoy its juicy flesh, texture and delicate flavor to the fullest, the main secret is not to overcook it, whether grilled, broiled or baked, to mention the most typical preparations.

It is also common to prepare it on skewers, in salads or stewed in rice. The pink color of its flesh adds a cheerful touch to all its recipes.