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Salmon star in NY Times

The New York Times has published a guide on cooking salmon, which covers how to prepare the fish, describes cuts and compares different salmonid species.

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Published in the kitchen section, it also gives recommendations for removing pinbones, recipes for cooking fish in different ways and different types of sauces to add a new flavors.

This guide was produced by the paper's food critic Florence Fabricant.

Check the guide for cooking salmon here.