Salmon juice

Salmon juice is a liquid extracted from the interior of salmon, generally obtained during the cooking or preparation of the fish. This juice concentrates the intense and characteristic flavor of salmon, adding an umami and marine touch to recipes. It is commonly used in broths, sauces, marinades, and creams to enhance the flavor of dishes that contain fish or seafood.

Its origin is linked to the cuisine of regions where salmon is abundant, such as in countries with access to the Atlantic and Pacific oceans, especially in the gastronomy of countries like Norway, Canada, and the west coast of the United States, although it is becoming increasingly popular in Latin America.

Properties: Salmon juice is rich in proteins and contains omega-3 fatty acids, which provide benefits for cardiovascular health. Furthermore, it provides essential minerals like potassium and selenium, and is low in calories. Its use in cooking not only adds flavor but also valuable nutrients.

In the Latin American context, this ingredient may be referred to as "salmon broth" or "salmon cooking liquid". Although it does not have a very well-established popular synonym, these terms are used to describe the same culinary element that is used to enhance flavors in various preparations.