Category: 

What Is a Salmon?

Salmon fillets are a good source of omega-3 fatty acids.
An Atlantic salmon.
Salmon canapés with crème fraîche, caviar and dill.
Salmon can be cooked in a variety of different ways.
Sushi made with salmon.
Some recipes call for salmon to be marinated before it is grilled.
Article Details
  • Written By: Mary McMahon
  • Edited By: O. Wallace
  • Last Modified Date: 10 October 2014
  • Copyright Protected:
    2003-2014
    Conjecture Corporation
  • Print this Article
Free Widgets for your Site/Blog
The CDC reported that eight foods, including peanuts and milk, account for 90% of food allergies.  more...

October 25 ,  1971 :  The United Nations expelled Taiwan and admitted China.  more...

Salmon are members of the Salmonidae family of fishes, distinguished by their pale pink flesh, which is popular among humans. They are anadromous fish, reproducing and hatching in fresh water but entering the sea as adults. According to folklore, salmon will return to the same locations year after year to spawn. Like their relatives the trout, these fish are very sensitive to environmental changes and are often used as an indicator species.

In the west, salmon have often contended with farmers for water rights, with drought conditions resulting in a high diversion of available water to agriculture. Conservationists argue that the fish needs habitat just as humans need food, and have tried to protect it to some extent with water regulation, tight fishery monitoring, and the introduction of salmon to new environments. They have been successfully farmed, and farmed fish may be a better ecological alternative in some cases to wild caught salmon.

Salmon are found in both the Atlantic and Pacific oceans, with a record weight of 100 pounds (45 kilograms) being recorded for one epic Atlantic salmon. Pacific fish tend to be smaller on average, although both types will range far afield when they reach the sea. Salmon will travel up and down stream several times to spawn, return to sea, and repeat the process during their lifetimes. They have been part of the human diet for centuries, and play a powerful role in the mythology of many western Native American nations.

Ad

These fish look much like their relatives the trout, with dark mottled upper bodies and creamy lower bodies, a small adipose fin between the tail and dorsal fins, and a pronounced, forward carried mouth. Unlike trout, salmon have 12 or more rays on their anal fins, and often have dark or black mouths. The meat is rich in omega 3 acids, and prized by many consumers who favor its mild flavor and rich pink flavor. As a result, many are struggling with extinction due to overfishing, despite careful fisheries management.

Because salmon tend to run along the same river throughout their lifetime, biologists frequently refer to groups of fish by the river they inhabit and the name of the species, as is the case in Sacramento River Chinook, for example. There are five recognized species: chinook, coho, chum, sockeye, and pink. All are commercially fished, and most are viewed as threatened species due to their shrinking habitats. Wild salmon used to be highly genetically diverse, with a wide range of varieties emerging from assorted rivers along the Pacific and Atlantic oceans. However, with the pressure of commercial fisheries, the genetic diversity is dwindling.

It is hoped that increased regulation and control will allow salmon stocks to recover, and many states have launched vigorous public campaigns to educate consumers about the fish and the legal repercussions of taking the wrong type.

Ad

More from Wisegeek

You might also Like

Discuss this Article

wavy58
Post 5

@lighth0se33 – I agree with you there. There is only one way that I like my salmon prepared.

I bake it with butter, lemon juice, and dill weed. The dill brings out the flavor of the salmon somehow, and it isn't overpowering at all.

In fact, I can't eat dill on anything else without thinking of fish. That's just how much salmon and dill belong together!

I use salted butter instead of salting the salmon. The lemon juice adds a nice kick, too.

cloudel
Post 4

I had steamed salmon in sushi before. To me, it just tasted too raw. I know it had been lightly steamed, but it still had that slick fishy texture.

I prefer smoked salmon. I like to put it in salads with cucumbers and onions.

lighth0se33
Post 3

Salmon is great grilled! If I go to a restaurant that offers grilled salmon, I always order it.

It really doesn't need a whole lot of seasoning to be good. It has such a naturally rich flavor, so it doesn't need help.

In fact, seasoning could actually negatively affect the flavor. There aren't too many herbs and spices that complement salmon.

Oceana
Post 2

I've never had truly fresh salmon, because I don't fish. I'm too scared of catching the wrong kind and getting in trouble for keeping it.

I do like to eat canned salmon, though. It tastes awesome with a little teriyaki sauce. I put in on crackers and have it for lunch.

catapult43
Post 1

Just one salmon will deposit a few thousand eggs in the nest the salmon prepares, usually in the gravel, however, few of the eggs will hatch and grow into adult salmon.

Post your comments

Post Anonymously

Login

username
password
forgot password?

Register

username
password
confirm
email