Salmon usually refers to fish from the salmon family (salmon, trout, pink salmon, chum salmon, chinook salmon, Sevan trout, coho salmon, sockeye salmon, etc.). Large fish with tender pink meat. Salmon is rich in proteins, omega-3 fatty acids, vitamins E, B12 and B6, phosphorus, magnesium, iron, calcium. The main dish is salmon fillet - the best and most delicious part of the carcass or steaks. They are fried or baked. Salmon can be boiled, marinated, salted, smoked. Salmon is used to make casseroles, soufflés, kebab, pate, pancakes, mousse, sandwiches and salads. In Italy, salmon is fried in batter, in Japan they make sushi from it, in Finland it is prepared under marinade, in Sweden pies and fish soup with this fish are popular. The weight of one fillet is from 200 to 500 grams.