Salmon

Rich, oily, and mildly sweet. Unlike white fish, salmon has a distinctively savoury and buttery depth that stands up to strong seasonings.

The high fat content gives it a silky mouthfeel that coats the palate.

Salmon is packed with omega-3 fats, which are good for your heart. You'll also get plenty of protein and vitamin D, great for strong bones and a solid immune system. Eat the skin — it's full of these beneficial fats.

Look for firm flesh that springs back when pressed. Avoid any fish that smells "fishy" or has liquid pooling in the tray.

If buying fillets with skin on, the skin should be bright and silvery, not dull or grey. Wild-caught salmon is leaner and deeper in colour, while farmed salmon is fattier with more visible white marbling.

Keep it in the coldest part of the fridge and cook it as soon as possible, ideally within 24 hours of purchase.

If you aren't cooking it today, wrap it tightly and freeze it. To maintain the texture, defrost it slowly in the fridge overnight rather than using a microwave.

Salmon is versatile. You can pan-fry it for crispy skin, poach it for a soft texture, or roast it for an easy dinner.

It handles bold flavours like ginger, soy, and chilli, but is just as good with lemon and herbs. Don't overcook it. It is best served when the centre is still slightly translucent and flaky.