Saumon

Saumon is the French common name for salmon, a group of large, anadromous fish in the family Salmonidae. The term covers several species, most notably the Atlantic salmon (Salmo salar) and the Pacific salmon species of the Oncorhynchus genus, which migrate between rivers and oceans.

Major species include Atlantic salmon and five Pacific species: chinook (Oncorhynchus tshawytscha), sockeye (Oncorhynchus nerka), coho (Oncorhynchus kisutch), pink (Oncorhynchus gorbuscha), and chum (Oncorhynchus keta). They share a similar life history but differ in size, color, and geographic range.

Biology and life cycle: Salmon are typically anadromous, hatching in freshwater, maturing at sea, and returning to spawn. They pass through stages from alevin to smolt. Most Pacific stocks die after spawning, while some Atlantic populations survive to spawn again.

Distribution and habitat: Native to cold and temperate waters of the North Atlantic and North Pacific. They inhabit rivers, estuaries, and coastal seas, with migratory routes affected by dams, habitat loss, and climate change.

Fisheries and aquaculture: Salmon is a major commercial species. Wild stocks are managed with quotas and habitat restoration measures; aquaculture accounts for a large share of production, especially for Atlantic salmon. Leading producers include Norway, Chile, Scotland, Canada, Alaska, and Russia.

Culinary and nutrition: Salmon provides high-quality protein and omega-3 fatty acids. It is eaten fresh, frozen, canned, grilled, baked, or smoked, with flavor and fat content varying by species and diet. Sustainability considerations and contaminant levels are common topics for consumers.

Conservation: Some stocks are threatened or depleted due to overfishing, habitat loss, and climate change. Ongoing management aims to ensure sustainable harvests, restore habitats, and improve migration routes.