To season salmon, use a blend of salt, pepper, lemon juice, and fresh herbs like dill or parsley for a classic flavour. For a product that complements this seasoning, visit our seafood site to explore our range of premium salmon fillets, perfect for your next culinary creation.

Cooked salmon can be safely stored in the refrigerator for up to 3-4 days. For longer storage, it can be frozen for up to 2-3 months while maintaining quality.

Fresh salmon lasts in the fridge for 1 to 2 days when stored properly at or below 4°C. For optimal freshness, keep it in its original packaging or wrap it tightly in plastic wrap or aluminium foil.

Yes, you can eat salmon skin, and it is safe to consume when properly cooked. Salmon skin is rich in omega-3 fatty acids and provides a crispy texture that many find enjoyable.

Cooked salmon can last in the fridge for up to 3 to 4 days when stored properly in an airtight container.

To cook salmon in the oven, preheat the oven to 200°C (392°F), season the salmon with salt, pepper, and lemon juice, place it on a lined baking tray, and bake for 12-15 minutes or until it flakes easily with a fork.

Salmon is generally low in mercury compared to other fish, making it a safer choice for regular consumption. It is rich in omega-3 fatty acids and provides numerous health benefits, making it an excellent option for those looking to enjoy seafood without high mercury concerns.

Salmon is cooked when it reaches an internal temperature of 63°C and flakes easily with a fork. For more tips on cooking salmon perfectly, visit our seafood guide at [Seafood Site URL].