Salmon is widely regarded as a delicious, healthy, versatile and affordable part of our diet. Formerly a rather expensive foodstuff it is now widely available, although controversy surrounds intensive salmon farming, where tests have shown that the nutritional values are greatly diminished as compared to the line-caught variety. Salmon takes readers on a culinary journey from the coast of Alaska to the rivers of Scotland, tracking the salmon's history from earliest records to the present. The salmon courses through the world's culinary history with the same power as do the globe's rivers and streams. This book tells the story of how the salmon was transformed from an abundant food found seasonally along coastal regions, to food canned and transported the world over, to a highly-prized culinary delight served in many of Europe and Asia's top restaurants. Salmon is the first book to prove beyond a doubt that it is not only one of the world's greatest fish but also one of the world's great foods.