10-12# Atlantic Salmon is also available in Fillets:
||Belly Fat||Belly Fins||Pin Bone||Tail Piece||Skin|
Atlantic Salmon is mostly farm raised these days. Some fish fanatics say that they can distinguish the flavor difference between farm-raised and wild fish, and perhaps they can, but we cannot, when the salmon are raised to good standards. When most people think of the flavor of salmon, this is what they’re thinking of. Most lox and other smoked varieties of salmon that are served throughout the US and Europe use the Atlantic species. Salmon does require a clean grill, because of the flake when cooked, and should be covered with olive oil, at least, before placed on the grill, in order to prevent sticking. It’s recommended that larger fillets be broiled, instead, unless you keep it whole or with the skin on till after it’s cooked (when it can be peeled off easily by hand). Fresh salmon can also be eaten as sushi, of course.