Mention salmon and most of you would think of the pink-meated fish. In reality, there is so much more to the salmon. For starters, did you know that salmons are found in Atlanta and Asian waters? Salmons are anadromous: they are born in fresh water, spend their adult lives in saltwater and return to natal lakes or rivers, to spawn. Most salmons are also semelparous, which means that they die after spawning.

There are also several species of salmon: silvers, chums, pinks, sockeyes and kings, to name a few. Each species is different in terms of texture, flavor, color as well as its value.

The exquisite taste of the fish, paired with its health benefits keep the demand high. Pure salmon oil has a good source of Omega-3 fatty acids, which is a wonderful source of health for the cardiovascular system. The oil also helps in the prevention of menopausal symptoms, the lowering of cholesterol levels, the prevention of blood clots and the reduction of arthritis pains.

When it comes to cooking salmon, food connoisseurs share the common view that the sockeye is the absolute best, thanks to its oil content and the redness of its meat. The color of the meat and the fish's oil content are two important factors when selecting salmon for cooking purposes. Equally important to keep in mind when selecting salmon for cooking is to avoid fish which are too mushy as these will spoil your dish. Do not freeze your salmon for too long because salmons are know to lose some of their richness if frozen for a long period of time.

Remember that salmon is a versatile fish: depending on your taste, the salmon can be grilled, smoked, barbecued, broiled or baked. And these are only a few ways in which the fish can be cooked. A piece of advice though - when cooking, keep in mind that salmon should be cooked until the meat changes its color. A little while longer and some of its flavor may be lost.

More cooking recipes for Salmon Fish

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