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The Chinook salmon / ʃ ɪ ˈ n ʊ k / (Oncorhynchus tshawytscha) is the largest and most valuable species of Pacific salmon. [2] Its common name is derived from the Chinookan peoples. Other vernacular names for the species include king salmon, Quinnat salmon, Tsumen, spring salmon, chrome hog, Blackmouth, and Tyee salmon.
Chinook salmon (Oncorhynchus tshawytscha) are also known in the United States as king salmon or "blackmouth salmon", and as "spring salmon" in British Columbia, Canada. Chinook salmon is the largest of all Pacific salmon, frequently exceeding 6 ft (1.8 m) and 14 kg (30 lb). [45]
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 ...
Pink salmon, Oncorhynchus gorbuscha (Pukkellaks) Coho salmon, Oncorhynchus kisutch (Sølvlaks) Rainbow trout, Oncorhynchus mykiss (Regnbueørred) Atlantic salmon, Salmo salar (Laks) Brown trout/sea trout/Dollaghan, Salmo trutta (Havørred) Grayling, Thymallus thymallus (Stalling)
List of fish of the North Sea consists of 201 species, both indigenous, and also introduced, listed in systematic index.It includes 40 species of Chondrichthyes, three species of Agnatha, the other are bony fishes.
These salmon hatch in small freshwater streams. From there they migrate to the sea to mature, living there for two to six years. When mature, the salmon return to the same streams where they were hatched to spawn. Salmon are capable of going hundreds of kilometers upriver, and humans must install fish ladders in dams to
Assynt salmon hatchery, near Inchnadamph in the Scottish Highlands Very young fertilised salmon eggs, notice the developing eyes and vertebral column. Salmon egg hatching: In about 24 hr, it will be a fry without the yolk sac. The aquaculture or farming of salmonids can be contrasted with capturing wild salmonids using commercial fishing ...
In Japanese cuisine, the testes (白子 shirako ' white children ') of cod (tara), anglerfish (ankō), salmon (sake), squid (ika) and pufferfish are eaten. In Korean cuisine , the milt ( 이리 iri ) of Alaska pollock , cod , blackmouth angler , bogeo , and sea bream are eaten.