Salmon

Let me tell you about salmon, and why it forgives you in the pan when other fish won't.

Salmon carries fat right inside its flesh, not just under the skin. That's why it still feels moist and silky on the tongue even if you overcook it a little. A hundred grams gives you 208 kcal, with 13.42 g of fat and 20.42 g of protein, no carbs at all. That's a fish built for grilling, for baking whole, for curing in salt — it has enough richness to carry strong treatment.

Choose it by look, smell and touch. The flesh should be firm, springy under your finger, not leaving a dent. The smell — clean, like the sea, never sour, never sharp. Dull, greyish flesh with a soft, wet surface means it's been sitting too long.

Some people say pink flesh means more fat, more flavour. No! Colour tells you nothing certain about richness — it can vary. Judge salmon by touch and smell, not by shade. That misconception leads people to buy by eye alone, bring home a tired piece with a beautiful colour, and wonder why it turns soft and mushy and tastes off in the pan.