There are three types of salmon in Japan - gold, pink and white. The basic areas of catching are Hokkaido and Tohoku. The season of catching is June-July. Sex of salmon can be defined on its head.

Salmon used to be served in dried and salted way. This tradition has been existed since the Edo epoch (XVII century). One shogun has sent a salmon (cooked in this way) as the present for the emperor's table. At that time it was impossible to keep fresh fish. Friends, neighbors and relatives usually give aramakisake (salted salmon) as a present for New Year.

Smoked salmon is the very delicious and expensive dish. The special dish called ishikarinabe is made of salmon in Hokkaido. This dish also consists of vegetables and soy paste miso. Salmon bones are very soft. As the separate product they sold inhibited. Eating salmon bones can lead to updating calcium in an organism. Salted bones of white salmon (shiozake) are very famous among women.

Dishes made of salmon are rich with fiber, calcium and vitamins. This fish has low maintenance of calories.

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