"Red Fish" is a common name for various types of fish, such as salmon, pink salmon, trout, champs and others that differ in bright red meat. The main characteristics of this product include delicate taste, the wealth of omega-3 fatty acids, a high protein content and minerals. Red fish is a valuable source of useful substances, such as B vitamins, iron and potassium. In cooking, red fish is widely used to create a variety of dishes: from fried fish to land and salads. Her meat is characterized by juiciness and tenderness, which makes it an ideal component for gourmet dishes. To preserve freshness and taste