Salmon

Oily cold-water fish (*Salmo salar*, Atlantic) prized for its rich orange flesh, generous omega-3 fats, and forgiving, flaky texture. Farmed salmon from Norway, Scotland, and Chile supplies most of the world market; wild Atlantic stocks are heavily restricted. Flavor ranges from buttery and mild (farmed) to deeply savory and almost meaty (wild). Essential in everything from Scandinavian cured gravlax to Japanese sushi, French en papillote, and American cedar-plank grilling.