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Hot-smoked salmon is cured and fully cooked to an internal temperature of at least 145 degrees F for at least 30 minutes. Cold-smoked salmon is not fully cooked.
2.2 Internal relationships. ... up to 82°N, ice cover and water temperatures below 0 °C (32 °F) ... Sockeye salmon spawns, which breed only once and then die soon ...
The sockeye salmon (Oncorhynchus nerka), also called red salmon, ... Lower temperatures in 2008 North Pacific waters brought in fatter plankton, which, along with ...
Sockeye and Pink Salmon make up the majority of canned salmon, with the traditional product containing skin and bones – important sources of calcium and nutrients. [ 13 ] The enzymes of fish operate at an optimum temperature of about 5 °C, the temperature of the water from which they came. [ 14 ]
The pre-season forecast for Columbia River sockeye was 198,000 or nearly one-third more fish than last year. The early prognosis appears conservative with over 350,000 fish passing Bonneville Dam ...
Salmon can make amazing journeys, sometimes moving hundreds of miles upstream against strong currents and rapids to reproduce. Chinook and sockeye salmon from central Idaho, for example, travel over 1,400 km (900 mi) and climb nearly 2,100 m (7,000 ft) from the Pacific Ocean as they return to spawn.
Smashing records, sockeye salmon are booming up the Columbia River, in a run expected to top 700,000 fish before it’s over. But a punishing heat wave has made river temperatures so hot many may ...
Oncorhynchus is a genus of ray-finned fish in the subfamily Salmoninae of the family Salmonidae, native to coldwater tributaries of the North Pacific basin. The genus contains twelve extant species, namely six species of Pacific salmon and six species of Pacific trout, all of which are migratory (either anadromous or potamodromous) mid-level predatory fish that display natal homing and ...
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