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Salmon is an anadromous species, which means it migrates from cold seas to rivers, where they deposit their eggs and fertilize them. The fry remain in the rivers for about two years before going to the sea. The migration begins when the meat is at its best. It feeds on smaller fish, crustaceans, and insects. Its high fat content is almost completely lost after the journey to the rivers and not eating anything. It consumes its own fat reserves. How to cook it: There are many ways to cook salmon, we recommend grilling, en papillote, baking, stewing, raw, marinated, etc.