Description

Salmon is a common food classified as an oily fish with a rich content of protein and omega-3 fatty acids.Salmon flesh is generally orange to red.Salmon fillets are the most commonly used cut of the fish, and for good reason: removing the pin bones is simple, and the cut lends itself to all methods of cooking. A fillet can be a small section of a boned side, intended to serve one or two people, or it or an entire boned side to serve a crowd.