Smells great on the skillet outdoors, looks tasty above resting on a bed of
plums, blue berries and spinach. Unfortunately until I learn how to cook this
variety of salmon that doesn't have the same fat content as Sockeye salmon.
The taste won't match it's deliciousness shown above.
Practice, practice, practice.
Formerly known as Chum salmon, still from the Pacific, but due to marketing
the name as changed to entice those daring enough to test their cooking skills.
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