‘Salmon fat isn’t perfectly uniform: belly or centre cuts tend to be fattier; tail portions are often leaner. Should you eat salmon skin? It’s also typically served without added cooking fats so keeps the overall energy density moderate while delivering high-quality protein. Cons:Very high temperatures and charring can promote oxidation of omega-3 fats and the formation of compounds such as heterocyclic amines. Pros:Tinned salmon retains its protein and omega-3 content and is one of the most affordable ways to increase oily fish intake.

Source: Daily Mail February 27, 2026 17:26 UTC