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An anadromous fish, which means that this species of fish was born in freshwater, then migrates to saltwater to mature and then returns to freshwater to spawn.

A wooden board used to hold food while it is being grilled, that serves to provide a moist and somewhat smoky flavor to the food as well as preserving the nutrients within the food.

A wide range of woods are suitable for use in a grill. Hardwoods are much better than softwoods because hardwoods burn longer and provide more heat.

Fillets of salmon that have been flavored with the smoke from burning aromatic hardwoods. The smoke from the smoldering wood gives the salmon a distinctive smoky flavor and a fine texture.

A cold-blooded, backboned, aquatic animal that lives in every region of the world. Fish are harvested for their highly nutritious meat and for the oil that is extracted and used as a food product or as an ingredient for a wide variety of commercially prepared products.

Eggs of the salmon species fish. Salmon caviar is a very common form of caviar. Larger in size than other caviar, the salmon eggs are bright red in color and are often used for enhancing the appearance and texture of food dishes as well as making a tasty appetizer.

Salmon eggs preserved in salt, which brings out their mild, briny flavor. It is served as the hors d'oeuvre "caviar", or used as a garnish.

A portion of meat, which can also include a fillet of fish, taken from the most tender part of the animal and formed into a round steak to be prepared.

A type of fish related to the salmon that is found in bodies of fresh water in North America. The flesh has a mild flavor, but it has a high fat content.

A round freshwater fish, which is found worldwide. There are several varieties of trout, including rainbow, brook, and lake.

Any ground or minced mixture of meat, fish, or vegetables that have been shaped into a round, flattened portion of food to be prepared for baking, grilling or frying.