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Rich in Omega3
The salmon spends most of its adult life at sea and swims up rivers to spawn in fresh water, with most dying of exhaustion after spawning.
It is an oily fish, rich in omega3 fats that help lower cholesterol.
Like all fish it is important to check its freshness: its flesh should be smooth, its eyes should shine, its gills must have a bright color and it should smell of the sea and not of fish.
It will keep in the refrigerator for up to three days and you can always freeze and later thaw in the refrigerator.
It’s always best to cook very lightly, in order to enjoy the juiciness of the meat.
Salmon skin is very tasty. It should be crisp and crunchy: season with salt first and then cook the salmon, skin side down
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