Salmon has a rich, buttery flavour with a slightly sweet undertone and a tender, flaky texture. It is often described as having a mild fishiness compared to other seafood, making it versatile for various culinary applications.

Yes, you can eat salmon raw if it is sushi-grade or specifically labelled as safe for raw consumption. Ensure it has been properly handled and frozen to eliminate parasites, following food safety guidelines.

Yes, salmon is healthy as it is rich in omega-3 fatty acids, high-quality protein, and essential vitamins and minerals like vitamin D and selenium. Regular consumption of salmon can support heart health, brain function, and overall well-being.

Yes, you can eat raw salmon if it is sushi-grade or specifically labelled as safe for raw consumption, as it has been frozen to kill parasites. Always ensure it is sourced from a reputable supplier to minimise the risk of foodborne illness.

Yes, salmon contains mercury, but typically at lower levels compared to larger predatory fish. It is generally considered safe to consume in moderation as part of a balanced diet.

Salmon is not particularly high in iron compared to other foods; it contains about 0.5 mg of iron per 100 grams. For those seeking seafood with higher iron content, consider options like oysters or mussels.

Smoked salmon can last in the fridge for up to 2 weeks if it is unopened and properly stored. Once opened, it should be consumed within 5 days.

Dill is a popular herb that pairs well with salmon, enhancing its flavour. Consider featuring a product page for fresh dill or a dill-infused sauce on your seafood site to capture this search traffic.

To pan fry salmon, season the fillets with salt and pepper, heat a non-stick pan over medium-high heat with a little olive oil, and cook the salmon skin-side down for about 4-5 minutes until crispy. Flip and cook for another 2-3 minutes until the salmon is just cooked through.