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Keta Salmon Maki

Keta salmon has less oil than some of the other species, and that oil is responsible for the distinctive flavour of salmon. Because of this, keta is actually milder tasting than, say, sockeye. That means you can do a lot with it, but that it doesn’t exactly scream ‘salmon‘ on the palate when it’s prepared very plainly.- Diversivore

Salmon Rilette

Rilette’s are a preparation of meat similar to pâté. 

Fish and Chips

A dish of fried fish fillets served with French fries. Pinot Grigio pairs well with fish and chips because its light, crisp acidity cuts through the grease of the fried fish, while its subtle flavors complement the mild taste of the fish without overpowering it.

Pan Seared Salmon

A Salmon filet that is cooked in a pan usually in a thin coat of oil.

Salmon Ceviche

Cold; cooked or raw (marinated) Main ingredients. Fish, lime, lemon, onion, chili pepper. Cookbook: CevicheMedia: Ceviche. Ceviche (Spanish pronunciation: [seˈβitʃe]) is a seafood dish popular in the coastal regions of Latin America and the Caribbean.- Wikipedia

Tuna

The fresh or frozen flesh of tuna is widely regarded as a delicacy in most areas where it is shipped, being prepared in a variety of ways for the sake of achieving specific flavors or textures

Mahi-Mahi

An edible marine fish of warm seas, with silver and bright blue or green coloration when alive.

Sushi

A Japanese dish consisting of small balls or rolls of vinegar-flavored cold cooked rice served with a garnish of raw fish, vegetables, or egg.