When choosing between salmon fillet and a whole salmon with skin and bones, researcher Trygve Poppe has no doubt about what ...

The closer you get to a whole fish without butchering, the better the price will be. However, bones and skin will increase the weight you need to buy. Probably the most common forms of salmon you ...

Salmon: Preheat oven to 400 degrees. Rinse the fish under cold water, and pat dry with paper ­towels. Place one or two cooling racks on top of a parchment- or ­aluminum-foil-lined baking sheet ...

They abide by the scientifically attested belief that salmon are an indicator species, e.g. one whose health or decline is ...

A whole poached salmon makes a spectacular centrepiece for the Christmas table and its succulent meat will easily feed the masses. Each serving provides 686kcal, 64g protein, 1.5g carbohydrate (of ...

It is sold whole, or as fillets or steaks, both fresh and frozen. It is also available hot - and cold - smoked. The Pacific salmon species are more abundant and sustainable in the wild.