A large, round, oily seawater fish found in the North Pacific and Atlantic Oceans. It is now widely farmed in Scotland and Norway although the farmed variety does suffer from a lack of quality to its wild counterpart. The deep orange/ pink flesh is rich and firm and a little goes a long way. Salmon can be bought whole, in fillets or cut into steaks and supremes, do not overcook as the flesh dries out quickly and makes for poor eating. Salmon can also be bought cured (Gravadlax) or cured and smoked for a better keeping quality.