Whole salmon

Whole salmon is a fish with pink flesh and a delicate flavor, highly valued in global cuisine for its versatility and nutritional value. It refers to the salmon in its complete form, including the head, tail, and bones, ideal for those who wish to utilize all its parts for home or professional recipes.

Salmon is primarily native to the northern hemisphere, especially regions of the North Atlantic and North Pacific, in countries such as Norway, Canada, the United States, and Chile—the latter being one of the main producers of farmed salmon in Latin America.

This ingredient is rich in omega-3 fatty acids, high-quality proteins, vitamins (such as vitamin D and B12), and minerals (like selenium), which contribute to a healthy and balanced diet. Its consumption is linked to benefits for cardiovascular health, brain function, and the reduction of inflammation.

In different Spanish-speaking countries, salmon may be found under different names or synonyms, although it is commonly referred to simply as "salmón" (salmon). However, in some regions of Latin America, it is common to refer to specific cuts as "trucha salmonada" or simply "trucha" (trout) when discussing similar freshwater species with pink flesh.

In cooking, whole salmon offers multiple possibilities: from oven-roasted, steamed, or grilled preparations to broths and fumets that utilize the carcass and bones to intensify flavors. Its preparation requires proper cleaning and, at times, filleting depending on the recipe.