The Atlantic salmon can be found on the east and west coast and in freshwater lakes and streams. There are likewise in certain lakes that don’t void into the sea. These are known as landlocked salmon and some of the time called ouananiche. The landlocked salmon is the state fish of Maine. For the most part taken from saltwater in the Atlantic from Maine to Labrador the Atlantic salmon goes to freshwater streams to bring forth simply like its pacific cousins. This fish needn’t bother with saltwater to endure. In spite of the fact that the Atlantic salmon is local to the Atlantic sea is has as of late been acquainted with the Pacific Ocean and on the two coasts it is mainstream with sport fishing. Because of popularity business cultivating has become a major business. Business looking for Atlantic salmon is nearly non-existent. In excess of 95 percent of it found available has been raised in fish ranches. Bean stew is perhaps the greatest provider of homestead raised Atlantic salmon to the United States. The Atlantic salmon has a steel-blue back and silver sides with numerous dim, cross-formed spots that have light blue radiances. Otherwise called silver salmon, landlocked salmon, sound salmon, Sebago and Kennebec, it midpoints 10 pounds and 30 creeps long and has been known to arrive at 79 pounds. It has a firm, layered meat that is wealthy in flavor and exceptionally high in fat and stays wet subsequent to cooking. The most ideal methods of cooking Atlantic salmon is to prepare, sear, poach or barbecue.
- Chum Salmon
At times called “hound salmon” in Alaska, the chum salmon is a conventional wellspring of dried fish for winter use.
Chum salmon have a metallic greenish-blue back surface with fine dark spots. They look like sockeye and silver salmon so intently that one needs to inspect their gills and blades near make a positive identification.
While approaching new water the chum salmon develops perceptible vertical bars of green and purple, which gives them another epithet, calico salmon.
The bringing forth chums develop the run of the mill snared jaws like other Pacific salmon and huge teeth, which mostly represents their other moniker, hound salmon.
- Chum Salmon
The chum salmon is one of the bigger individuals from the salmon family averaging 10 pounds and 3 feet long and at times coming to as much as 40 pounds. It has a metallic blue back with meagerly spotted sides and a silver paunch. It is bountiful north of Oregon in the Pacific Ocean and can be found in freshwater streams where it goes to bring forth. The meat of the chum salmon has a light pink color and has less oil than different kinds of salmon. The least valued of the salmon they are not as significant economically as different kinds of salmon. The chum salmon likewise passes by the names of calico, keta, lekai, hayo and hound salmon and is frequently advertised as silverbrite salmon. It has a firm layered substance that is wealthy in flavor and generally high in fat substance and stays clammy subsequent to cooking. The most ideal approaches to cook chum salmon is to prepare, sear or poach.