MANILA, Philippines - Salmon, classified as an oily fish, has long been considered a popular fish for human consumption not only for its taste but also for its nutritional benefits.

The fish, which is generally orange to red in color, is high in protein, Omega-3 fatty acids and vitamin D.

Once an expensive and revered fish, salmon is now sold in almost all markets across the globe. It is available in a variety of forms -- fresh, frozen, filleted, canned and smoked, among others.

In other countries, there's even salmon jerky and candy.

"The best tasting salmon is fresh (one day old) and stored gutted, on ice in the refrigerator. Those caught tend to be the best, if properly cooked," said Hrayr Bereroglu, professor and book author, in an article at foodreference.com.

As tribute to the popular food item, executive chef Godfrey Laforteza of The Establishment creates a variety of Asian-inspired salmon dishes in a 2-week event aptly called the Salmon Festival.

Among his offerings are appetizers such as Asian salmon tortilla, salmon carpaccio with shiso salsa, salmon lemon miso soup, grilled salmon salad with mixed mushrooms and black seaweed, roasted salmon with buckwheat noodles and sesame onion dressing, and Hainanese salmon with Japanese rice teppanyaki.

The main attraction is the Surf and Turf -- pan-seared salmon with wasabi and herb lemon butter sauce paired with flame-grilled US Angus beef tenderloin with port wine and porcini mushroom reduction.

The event kicked off last August 16, and will run until August 28.

The Establishment is located at Unit A The Fort Entertainment Complex, 26th St. corner 5th Ave., Taguig City. For inquiries, contact Kitchie Diaz at (632) 844-9093 or (632) 844-6364.