Salmons

Salmons are a group of fish in the family Salmonidae that includes the Atlantic salmon (Salmo salar) and the Pacific salmon species in the genus Oncorhynchus. They are known for an anadromous life cycle, typically living in the ocean and returning to freshwater to spawn. Some populations are landlocked and reside entirely in lakes.

Pacific species include chinook or king salmon (Oncorhynchus tshawytscha), sockeye (O. nerka), coho (O. kisutch), pink (O. gorbuscha), and chum (O. keta). Atlantic salmon (S. salar) also migrate long distances, and many populations have been introduced outside their native range.

Salmons begin life as eggs deposited in gravel nests called redds. After hatching as alevins, they become fry, then parr. They undergo smoltification to adapt to seawater, migrate to the ocean, mature, and often return upriver to spawn, sometimes dying after spawning.

Salmons are important for commercial and recreational fisheries and are widely farmed in aquaculture. Farming has expanded production but raised concerns over escaped fish, disease, and the environmental effects of feed and waste on coastal ecosystems.

Nutritionally, salmons are valued for high protein and omega-3 fatty acids, along with vitamins and minerals. Culinary uses include fresh fillets, canned products, and smoked preparations; flesh color is enhanced by carotenoids such as astaxanthin.

Conservation status varies by stock. Wild populations have faced declines due to overfishing, habitat loss, and dam barriers. Management measures include catch limits, habitat restoration, and hatchery programs to support sustainable harvests while protecting spawning runs.