Salmon takes readers on a culinary journey from the coast of Alaska to the rivers of Scotland, tracking the salmons history from earliest records to the present. The salmon courses through the worlds culinary history with the same power as do the globes 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 Asias top restaurants.
