Salmon is a blue freshwater or saltwater fish also known as Reo, Atlantic Salmon, or European Salmon. It is a member of the family Salmonidae.
Atlantic sockeye fish A salamander’s scream
Angus salmon from the North Atlantic
In French, this fish is known as the Atlantic swordfish.
50-100 cm in weight
Up to 15 kg in weight
It has a long, slender body with small, rounded scales all over it.
In comparison to the rest of its body, its head is slender and its jaws are large, extending past the end of its eye.
The lower jaw sticks out and forms a hook at the top.
Grayish-blue colour with dark spots mostly above the lateral line, covered in small scales.
It has a pinkish-red interior.
Oncorhynchus kisutch (silver salmon) (Eng) Coho salmon (also known as silver salmon in France)
The Atlantic salmon Salmo salar is the closest relative of the Alaskan salmon Salmo salar. Also known as the Coho. It’s on the American and Asian Pacific Ocean coasts, in the northern Glacial Ocean. For many years, these animals have been bred in captivity in Europe. Even more so than that of the real salmon itself, its meat is highly sought after.
Chinook Salmon (Sockeye) Nerka’s Oncorhynchus (Eng) Red salmon, also known as sockeye, is a type of sockeyes.
Sockeye is another name for these fish. From Alaska to Oregon, it can be found along the coast. Redder than that of any other species, its meat is intensely coloured. In the business world, this is huge.
English: Royal Salmon Oncorhynchus tchawytscha; French: Saumon royal.
Largest of the species found in Alaska, with trade pieces weighing in at over 15 kg. Its meat is delicious, and it has the highest fat content of any wild salmon.
Oncorhynchus gorbusca, the pink salmon (Eng) Rose-colored salmon (= humpback)
With age, its snout develops into a hook-like tip that helps it catch prey. As it grows older, it develops a hump on its back and numerous black spots, including on the tail fin, where a striking pink hue can be seen at the base. This, combined with the colour of the meat, gives the fish its name.
Description for the most part
They migrate from cold seas to rivers to lay and fertilise their eggs, making them an anadromous species. Before being released into the ocean, the fry will spend about two years in these tanks. The best time to eat their meat is right before the migration begins. Smaller fish, crustaceans, and insects are all acceptable sources of protein.
For many years, salmon has been a staple in the diet of people in the Nordic region of Europe. The market price for mature specimens is still very high. Salmon farmed in aquaculture farms, primarily from Norway, Scotland, and Chile, currently hold a near-total commercialization monopoly in Spain.
A salmon’s life cycle begins in freshwater, continues in the ocean, and concludes with a return to freshwater breeding.
Recent studies show that at least 90% of salmon that travel up a stream were born there and that they are credited with the ability to reproduce in the same place where they were born.
The way they navigate is still a mystery, but it’s possible that their keen sense of smell can pick up on the chemistry of their home river.
Salmon scales can be used to estimate the age of the fish as well as the number of clutches present. Researchers have found that clutch sizes range from one to three.
To reproduce, salmon must migrate from freshwater to saltwater.
At a speed of 6.5 km/h, swim upstream in the newspapers. It has a maximum jump height of 3.7 metres, allowing it to clear nearly all obstacles in its path. searching for a bear to catch dinner.
Value as a food source
Guy for each one hundred grammes
142 kcal of energy
19.8 grammes of protein
Nutritional value: Carbohydrates, grammes
0.0 grammes of fibre
6.3 grammes of total fat
Solubility in gramme equivalents
2.1 grammes of monounsaturated fat
2.5 grammes of polyunsaturated fat
1.4 grammes of omega-3 fatty acids
The amount of calcium in milligramme
0.8 milligrammes of iron
The zinc content is 0.6 milligrammes.
the amount of sodium in milligrammes
400 milligrammes of potassium
Amount of vitamin A in grammes: 12
Amount of Vitamin B3 in 1 Unit of Measure
21.0 micrograms of vitamin B9
The amount of vitamin B12 in grammes is: 3.2
1.8 micrograms of vitamin E