The meat is moderately firm and oily, though not as fatty as that of the wild chinook, or king, salmon. The flesh color is a rich orange or pinkish-orange color. The fatty meat appears almost marbled when raw. Fresh salmon is famous for being one of the richest sources of long-chain Omega3 fatty acids; essential for a healthy heart and brain function.
Salmon fillets are the most commonly used cut of the fish, and for good reason: removing the pin bones is simple, and the cut lends itself to all methods of cooking. A fillet can be a small section of a boned side, intended to serve one or two people, or it or an entire boned side to serve a crowd.
Often, people describe that salmon tastes different from the usual fishy taste. As a matter of fact, the taste of salmon is the same as mildly flavored meat which came right out of the sea. Salmon has a refreshing and subtle taste
Nutrition Information per 100g fillet