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Home / Salmon & Food / Salmon Species / |
| Atlantic Salmon
The Atlantic salmon is a world traveller. It is an anadromous fish - one that spawns in fresh water but spends much of its life at sea. The Atlantic salmon's historic range encompassed the North Atlantic Ocean and its freshwater tributaries from Ungava Bay to Lake Ontario and southward to Connecticut in North America, and from Russia's White Sea to Portugal on the European coast. |
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Atlantic Salmon
Many of these runs are now reduced or extinct. However Atlantic salmon can still be found in the rivers of Ireland, the United Kingdom, Canada, the Faroe Islands, Iceland Norway, Sweden, Finland, Russia, France, Spain, Canada and the United States. |
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| North Pacific Salmon
There are five species of North Pacific native salmon in the genus Oncorhynchus. These species are commonly called the Chinook, coho, pink, chum and sockeye. They are all considered to be anadromous, meaning that they are born in fresh water, migrate to the ocean, then return to fresh water to reproduce. They may travel thousands of miles in the ocean and are able to return to their natal stream by the use of sensing Earth's magnetic fields (like migrating birds) to find their way. Then they use their acute sense of smell to swim upstream - taking each fork as it comes - to the place where they hatched. All the North Pacific salmon die after spawning - providing food for predators or decomposing to release their nutrients into the stream or surrounding terrestrial area. |
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Chinook Salmon (King, Tyee, Springer or Quannat)
Lightly spotted on their blue-green back, chinook salmon live from five to seven years, and weigh up to 120 lb. Also known as springs or kings, they are the most prized game salmon for sport fishers. |
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Coho Salmon (Silver or Silverside)
Bright silver in colour, coho salmon live three years, weigh up to 15 lb. (6.8 kg), and are a popular game fish for sport fishers. Coho’s versatile full flavour is coupled with fine-textured, consistently red flesh. |
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Sockeye Salmon (Redfish, Red, Blueback)
A blue-tinged silver in colour, sockeye salmon live four to five years, weigh up to 7 lb., and are the slimmest and most streamlined of the five species of Pacific salmon. It is the most sought-after salmon species due to its rich flavour and firm, deep red flesh. |
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Pink Salmon (Humpy or Humpback)
Living only two years, pinks are the smallest of the Pacific salmon. They have heavily spotted backs over silver bodies. Pink salmon are the most plentiful of the five species. |
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Chum Salmon (Dog, Calico)
Resembling sockeye, chum (or keta) salmon have black specks over their silvery sides and faint grid-like bars. They live three to five years, and weigh up to 10 lb. Chum salmon offers a milder, more delicate flavour with a creamy pink to medium red flesh colour. |
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| Asian Salmon
Cherry salmon are one of the smallest in the Oncorhynchus spp. group, and originate only in Asia. Most of them mature at three or four years of age, after spending one or more years in rivers and one winter in the ocean. They return to the natal river in March-May, spend the summer in the river, and move to headwaters for spawning in the fall. The size of spawners varies greatly; 35-70 cm or more in length and 0.3-5.0 kg or more in weight. |
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Cherry Salmon (Sakuramasu or Sima)
One of the most beautiful representatives of Pacific salmon, particularly in wedding attire. Externally, the cherry salmon resembles the Pink Salmon, but differs from other salmon species by presence on its body sides of transversal stripes. In English this species is also called “cherry salmon”. |
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Flavored Water: |
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Farm salmon fiasco joins history of food scares We have a rich history of health scares, great trumped-up phony hazards that supposedly lurk in our food and environment. Cancer-causing agents, identified by the thousands, march through the media almost daily. The big ones—from electromagnetic fields to alar to PCBs and trans fats—linger for years in the public mind before they eventually fade. Sometimes whole industries are wiped out or are traumatized.
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Salmon: Down on the Farm It’s important to eat fish because of its heart-healthy omega-3 fats. Salmon has been catching up with tuna, America’s favorite fish, in large part because it is rich in omega-3s.
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© 2008 Fine Salmon