Salmon

Salmon are fish in the family Salmonidae. The term commonly refers to several species that migrate between freshwater and the ocean. The best known groups are the Atlantic salmon (Salmo salar) and the Pacific salmon, which includes five species in the genus Oncorhynchus: sockeye (Oncorhynchus nerka), coho (Oncorhynchus kisutch), Chinook or king (Oncorhynchus tshawytscha), chum (Oncorhynchus keta), and pink (Oncorhynchus gorbuscha). Native to cold, temperate waters of the North Atlantic and North Pacific, salmon occupy both marine and freshwater habitats during their life cycles.

Salmon are anadromous: they hatch in freshwater, migrate to the ocean to grow, and return to freshwater to spawn. Their growth and migratory timing depend on species, geography, and environmental conditions. In the ocean they feed on smaller fish, crustaceans, and other marine organisms.

Reproduction and development: Pacific salmon species typically die after spawning (semelparity), while Atlantic salmon may survive to spawn again (iteroparity). During spawning, adults create redds in gravel; females lay eggs while males fertilize them, after which many die.

Humans rely on salmon for commercial and recreational fisheries, and many stocks are produced in aquaculture. Management aims to sustain wild populations while meeting demand, though concerns include disease transfer, genetic introgression from escaped farm fish, and habitat impacts.

Nutritionally, salmon are valued for high protein content and omega-3 fatty acids. They are consumed fresh, frozen, smoked, canned, or cooked in various ways. Conservation status varies by species and location, with several populations listed as threatened or endangered.