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| Salmon quality is usually judged by the oil content of the fish (which contributes to the flavor), |
| and the redness of the meat. |
| The color of a salmon's or a trout's flesh depends on its food supply. A pigment called |
| astaxanthin, found in many crustaceans,colors the flesh of salmon and trout that eat them. |
| CHINOOK SALMON or KING SALMON |
| This is top of the line in salmon, deep, rich red color and full flavor, the largest of the five Pacific |
| salmon species, This fish is thebest the industry has to offer , but only accounts for 1 percent |
| Also called reds because males turn a brilliant red color when spawning. |
| This is top of the line in salmon, deep, rich red color and full flavor. It does tend to vary in quality |
| depending on where it was caught. Inland the fish is getting ready to spawn and is living off it's |
| body fat yielding a fish of lesser quality than those caught off shore. Sockeye account for 25 to |
| 30 percent of Alaska's commercial salmon harvest. |
| A pale coral color , fine texture, and mild flavor. Its size is often smaller than other species of |
| salmon. Pink salmon is the least expensive salmon due to the quantities being caught, this is |
| the main fish for the Alaskan fishing industry. Excellent smoked. |
| COHO SALMON or SILVER SALMON |
| Another pink fleshed salmon. It is the primary catch of the Alaska troller. Sold whole in seafood |
| markets, as well as smoked or canned. Coho amount to about 5 percent of the total salmon |
| CHUM SALMON or DOG SALMON |
| Is a pale, yellowish color so you wouldn't recognize them as salmon on a shelf although they are |
| plentiful in markets around the country. |
| (Is the sea running form of Brown Trout ) |
| Native to western North America and northeast Asia, the rainbow trout (Oncorhynchus mykiss) |
| has been transplantedaround the world. Wild rainbow trout in fresh water eat a mixture of |
| insects and small crustaceans, which gives the meat a light pink color. |
| ( Is the sea running form of rainbow trout) |
| Salmon trout is a widespread member of the salmon family that is found in many different |
| varieties.We distinguish between sea trout,and brown trout though they are two forms of the |
| same fish as well as lake trout and rainbow trout. Trout tends to be mildly flavored with little of |
| the wild salmon flavor since it is mostly farm raised. |
| Atlantic salmon is also known as: grilse, grilt, fiddler; salmon living only in fresh water are called |
| landlocked salmon, ouananiche and grayling: black salmon, slink, kelt (all for post-spawning |
| fish); Kennebec salmon, and Sebago salmon. Native to New England rivers. Pale to dark pink or |
| reddish pink with a high fat contebt, The historic North American range of Atlantic salmon |
| extended from the rivers of Ungava Bay, Canada, to Long Island Sound. Industrial and |
| agricultural development have destroyed most of the native runs . Self-supporting runs of Atlantic |
| salmon in the United States now exist only in eastern Maine. Restoration and rehabilitation |
| efforts, in the form of stocking and fish passage construction, are underway in the Connecticut, |
| Pawcatuck, Merrimack, Penobscot, and eastern Maine rivers of New England. Wild Atlantic |
| salmon is a protected species in most of the North Atlantic countries but it is plentiful in stores |