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  2. Pink salmon - Wikipedia

    en.wikipedia.org/wiki/Pink_salmon

    Pink salmon or humpback salmon (Oncorhynchus gorbuscha) is a species of euryhaline ray-finned fish in the family Salmonidae. It is the type species of the genus Oncorhynchus (Pacific salmon), and is the smallest and most abundant of the seven officially recognized species of salmon. The species' scientific name is based on the Russian common ...

  3. Lasiodora parahybana - Wikipedia

    en.wikipedia.org/wiki/Lasiodora_parahybana

    Lasiodora parahybana, the Brazilian salmon pink bird-eating tarantula, also simply known as the salmon pink or LP, is a tarantula from north-eastern Brazil and considered to be the fourth largest tarantula in the world (behind the three species in the genus Theraphosa). It was discovered and described in 1917 by Cândido Firmino de Mello ...

  4. Diseases and parasites in salmon - Wikipedia

    en.wikipedia.org/wiki/Diseases_and_parasites_in...

    [9] [10] Adult salmon may survive otherwise critical numbers of sea lice, but small, thin-skinned juvenile salmon migrating to sea are highly vulnerable. On the Pacific coast of Canada, the louse-induced mortality of pink salmon in some regions is commonly over 80%. [11]

  5. Salmon (color) - Wikipedia

    en.wikipedia.org/wiki/Salmon_(color)

    Salmon is a warm color ranging from light orange to pink, named after the color of salmon flesh. The first recorded use of salmon as a color name in English was in 1776. [ 1 ]

  6. Salmon - Wikipedia

    en.wikipedia.org/wiki/Salmon

    Salmon is a popular food fish. Classified as an oily fish, [108] salmon is considered to be healthy due to the fish's high protein, high omega-3 fatty acids, and high vitamin D [109] content. Salmon is also a source of cholesterol, with a range of 23–214 mg/100 g depending on the species. [110]

  7. Salmon as food - Wikipedia

    en.wikipedia.org/wiki/Salmon_as_food

    Salmon sashimi. Salmon is a common food fish classified as an oily fish [ 1 ] with a rich content of protein and omega-3 fatty acids. [ 2 ] Norway is a major producer of farmed and wild salmon, accounting for more than 50% of global salmon production. Farmed and wild salmon differ only slightly in terms of food quality and safety, with farmed ...

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