General cooking tips, descriptions of the six species, wine matching suggestions, and a few recipes, including a raw salmon cocktail, several uses for the roe, and smoking directions. Salmon are perhaps the most visually striking of the worlds fish. Sleek and silvery, they are aquatic vertebrates of grace and beauty with buttery and succulent flesh. Its no wonder that gastronomes have long considered the fish one of the oceans great natural delicacies, even when unadorned. In fact, revered chef August Escoffier, in his wellknown 1903 tome, Le Guide Culinaire, insists that salmon should be served as plainly as possible.

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