Salmon fish occupies a special place in the human diet. Its main distinguishing feature is dietary and at the same time very tasty meat, which can be consumed by everyone without exception. It has a relatively low calorie content, however, it is fatty and tender. The meat has a pleasant pink-red color. Fish contains a lot of useful micro-, macroelements and vitamins. In addition, red caviar of the salmon family is considered a delicacy, the price of which is several times less than black caviar. This article will talk about representatives of the salmon family, what environment they live in, and what characteristic features they have.
Feature
Fish of the salmon family have one distinctive feature. It lies in the fact that any representative of this species, even fish from the northern seas of the salmon family, comes to spawn in freshwater rivers. For example, Pacific individuals mainly spawn in the rivers of the Kamchatka Territory. During this period, the appearance of the fish changes beyond recognition; it becomes different both in color and shape. And the quality of meat at this time is greatly reduced. Therefore, catching fish when they go to spawn is prohibited.
Almost all salmon have a body that is flattened laterally. In addition, the salmon family is distinguished from other fish species by the presence of a lateral line.
Brief description of salmon fish. Salmon
Let's take a closer look at what some fish of the salmon family are. The list opens with northern salmon (noble salmon) or salmon. This large and beautiful species of fish lives in the White Sea basin. The meat of this representative of salmon is very tasty and tender, reddish in color. It is rich in various beneficial substances and vitamins. Salmon is distinguished by its large size, its length is up to 1.5 meters and its weight is 40 kg. In terms of cost, salmon meat is more expensive than all other representatives of the salmon family.
The body of the salmon is covered with small silvery scales; spots on the lower lateral line are completely absent. This fish of the salmon family feeds in the sea on crustaceans and small fish. When she goes to spawn, she stops feeding and therefore loses a lot of weight. By the mating season, the appearance of salmon changes greatly: the body of the fish darkens, orange-red spots appear on the sides and head. In males, the jaws also change; a hook-shaped protrusion is formed in their upper part, which fits into the recess of the lower jaw.
Salmon spawns in the fall, and in some areas in the winter. The water temperature in the spawning grounds does not exceed 6 degrees Celsius, so the development of eggs occurs very slowly. Only in May do the young begin to hatch from the eggs and then live in fresh water for a long time. Juveniles do not at all resemble their adult relatives - they are active and colorfully colored fish. After 5 years, they approach the mouths of rivers and, having reached a size of 9-18 cm, go out to sea. At this time, their body is covered with silvery scales.
The benefits of red fish
In cooking, this type of fish is highly valued for its richness in various microelements and vitamins.
So, red fish contains:
- phosphorus
- iodine
- fluorine
- calcium and so on.
And also group vitamins:
- A
- IN
- RR and others.
It is impossible to overestimate the beneficial properties of red fish meat or caviar. It is actively recommended as a dietary food due to its low calorie content. Eating this fish helps rejuvenate the body, strengthen hair and nails, and improve skin condition.
In the end, this fish is simply delicious in any form prepared. And caviar is considered one of the favorite delicacies on any holiday table.
Belorybitsa
The whitefish lives in the Caspian Sea. Like many representatives of the salmon species, the whitefish has winter and spring forms. This northern fish of the salmon family, like almost all salmon, is a predator. In the sea it feeds on small species: herring, gobies, as well as crustaceans and insects. During the spawning period in rivers, he eats practically nothing and therefore loses a lot of weight; the fat content in meat during this period does not exceed 2%.
It is one of the most valuable species of fish. Its meat has a very low calorie content. The white fish chooses the Volga River and its tributaries as its spawning site. It reaches a length of more than a meter, weighs from 3 to 14 kg, with the average weight of females being 8.6 kg and males being 6 kg. The whitefish becomes sexually mature at 6-7 years of age.
Sturgeon family
Representatives of this family are among the oldest fish, appearing in the Cretaceous period - more than 70 million years ago. This fish lives in fresh water bodies and is one of its largest representatives.
Description and habitat
Such fish usually have an elongated body, with bony scutes on the back and bony plates on the head. Sturgeon stay mainly on the bottom, where they feed on small fish, larvae, worms and mollusks.
All of them (except perhaps the sterlet) are long-lived, but they spawn not annually, but only once every 2-3 years. To do this, they leave their habitat in the seas and rise up rivers.
Peculiarities
Sturgeon have valuable black caviar - an exquisite and expensive delicacy, so they often become the target of poachers. In this regard, the population of this family of fish is small.
Breeding
In addition to existing in the wild, sturgeon are often bred, for example, in nurseries in southern Russia. The most commonly bred are: Russian and Siberian sturgeon, sterlet, beluga, bester. In addition to breeding for industrial purposes, hatcheries breed fry, which are then released into their natural habitat to increase their population.
Some popular fish species of this family:
Sturgeon
This genus includes about 20 species of fish that live both in the seas and in fresh water bodies, mainly in lakes. It is noteworthy that almost 90% of all sturgeon in the world live in the Caspian Sea. Some of them reach truly enormous sizes. For example, Atlantic and white sturgeon can grow up to 6 meters in length and weigh several hundred kilograms. Such migratory individuals live in the seas and enter rivers for spawning or wintering.
Some species of sturgeon are freshwater and small in size. This fish likes to live on the bottom; its diet consists of small fish and shellfish. Sturgeons are very prolific. And during spawning, their mass can increase by a quarter, and they can throw several million eggs.
Sturgeon are highly valued for their taste and delicious caviar. However, due to fishing, a significant part of which is carried out by poachers, some species of sturgeon were listed in the Red Book as a rare, endangered species. In Russia, fishing for this fish has been prohibited since the beginning of the 21st century.
Sterlet
This is usually a small fish, although in some cases the weight of individual individuals can reach up to 15 kilograms or more. This fish can live up to 30 years of age.
The sterlet feeds on invertebrates, but can also eat other people's eggs. Spawning occurs in the upper reaches of rivers at the end of spring. In autumn, the sterlet lies on the bottom, where it spends almost the entire winter in a sedentary state. Sterlet is a valuable commercial fish and is often bred in nurseries.
Stellate sturgeon
This fish is found mainly in the Black, Azov, and Caspian seas, and also sometimes in the Adriatic and Aegean. To spawn, it enters rivers, in particular the Volga. The stellate sturgeon lives up to 30 years, feeding on small fish and invertebrates.
The fishery for stellate sturgeon is developed - individuals weighing from 5 to 10 kilograms are caught. However, there are also truly huge individuals, whose weight reaches 50-70 kilograms.
Beluga
This fish, included in the Red Book, is the largest freshwater fish. The weight of a beluga can reach a ton, and its length can exceed four meters. This is a long-lived fish that can live up to the age of 100 years. She spawns several times during her life, is very prolific, and begins to spawn at the age of 13-20 years.
Beluga is a predator: its diet consists of small fish, shellfish, and in some cases even baby seals.
Thorn
The habitat of this species of sturgeon is the Caspian, Aral, Azov, and Black Seas. This fish goes to winter in rivers (for example, in the Urals or Volga), therefore it is semi-anadromous.
Individuals of the thorn can live up to 25-30 years and grow up to 2 meters and weigh thirty kilograms.
Nelma
Nelma is a close relative of the previous species. Habitat: Ob and Irtysh river basins. It weighs from 3 to 12 kg (there are also larger specimens, weighing up to 30 kg) and length up to 130 cm. Nelma represents the salmon family, the photo in the article shows what it looks like. She has large silvery scales and small caviar. This is a relatively slow growing fish. It reaches sexual maturity at the age of 8 to 18 years, depending on its habitat. The mating outfit during the spawning period does not differ much from the usual one. The mouth of this fish representative is quite large, like a salmon. And the structure of the skull distinguishes nelma from both salmon and whitefish. In terms of taste, nelma meat is slightly inferior to white fish meat.
Salmonidae
The body of salmon fish is covered with scales that fit tightly to the skin.
There are no scales on the head. A characteristic feature of this family of fish is the presence of a second dorsal fin of a special structure - adipose, which is located on the back at the beginning of the caudal peduncle. Salmon meat is tender and lacks intermuscular bones. Almost all fish of this family (except whitefish, whitefish, nelma, vendace) have red meat of various shades. The large salmon family includes large fish such as salmon and small fish such as vendace. But all salmon are characterized by high taste quality of meat, and most have significant fat content. The fat content of some salmon reaches up to 27%. These fish accumulate large amounts of fat between the muscles, in the walls of the abdomen (teshka), under the skin and in the abdominal cavity. Large salmon - Caspian, Far Eastern, as well as salmon and nelma are received by public catering establishments salted or fresh frozen; Far Eastern salmon also comes in the form of natural canned food. During the process of very moderate salting, the fatty, tender meat of large salmon is saturated with fat, acquires a specific taste (“ripens”) and becomes one of the best gastronomic products. Cooks use lightly salted salmon meat to prepare cold appetizers, salads, etc. These fish products are not cooked. Frozen salmon meat is best boiled or fried on a grill. Among the fish of the salmon family, trade enterprises most often obtain fresh, chilled or frozen whitefish, trout, and vendace. Salmon. This fish is one of the best in our waterways. It often reaches 40 kg in weight and 150 cm in length. It has a lot of fat (from 11 to 24%). The best salmon, the largest and fattest, is caught in the Northern Dvina; A lot of salmon are caught in the Pechora River. This salmon is widely known as Dvinskaya and Pechora salmon. Salmon cut into thin slices is served as an appetizer; It is used to prepare open sandwiches, sandwiches (closed sandwiches), canapés (curly small sandwiches), it is added to salads, and it is used to decorate cold fish dishes. Caspian salmon. The best salmon is Kurinsky. It is caught in autumn and winter in the Kura River. Winter catch fish contains up to 27% fat. Large specimens are up to 1 m long and weigh 40-50 kg. Middle Caspian salmon (Caspian or Kizlyar) are smaller and somewhat less fatty; they have very tender, tasty meat, on the cuts of which droplets of transparent fat appear. Trout. This very beautiful fish has several varieties: speckled trout, Sevan trout, rainbow trout, lake trout, etc. Trout is one of the most delicious fish in our water basins. It is caught in natural bodies of water (lakes, rivers, streams), and is also specially bred in ponds. Cooks prepare delicious fish dishes from it; it is good boiled and fried. The property of trout (as well as some other fish, such as carp) is to acquire a beautiful blue color from vinegar in the first hours after stunning - culinary specialists use it in the preparation of a tasty and beautiful dish “blue trout”. Belorybitsa. This rare fish is found only in Russia and Kazakhstan; They catch it in the Caspian Sea and in the lower reaches of the Volga. It has a particularly delicate and delicate taste. Almost the entire catch of whitefish is used to prepare balyks and tesh. Whitefish fat in large quantities (18-26%) is deposited in the tissues of the abdomen and back. Nelma. In terms of the taste of its white tender meat, nelma is close to white fish and is also one of the best fish of the salmon family. Despite the fact that nelma is inferior in fat content and size to whitefish, nelma balyks are also of very good quality. Cooks prepare a variety of dishes from fresh or frozen nelma, with fried nelma being the most delicious. Taimen. Large specimens of this fish reach 1 m in length and 65 kg in weight. Taimen meat is very tasty, although less fatty than salmon meat. Brown trout. The taste of brown trout meat resembles the taste of salmon, despite the fact that its meat is coarser and less fatty. Almost the entire catch of this fish goes to the ambassador.
FAR EASTERN SALMON
Chum salmon. There are chum salmon caught in autumn and summer. Chum salmon from the autumn catch (Amur, Rybnovskaya, Anadyr) are much fatter and larger than chum salmon from the summer catch (Kamchatka, Okhotsk, Amur, etc.). Autumn commercial chum salmon weighs up to 10 kg and contains up to 12% fat, and summer fish weighs up to 2-2.5 kg and is less fatty. Most of the chum salmon catch is salted and canned. Cooks use salted chum salmon, without heat treatment, for cold appetizers. This fish is less delicate in taste than salmon, but lightly salted chum salmon from the autumn catch is close in taste to salmon. Chum salmon, like all Far Eastern salmon, produces red caviar. Despite the fact that red caviar is called chum salmon, the best quality red caviar is obtained from pink salmon. Red salmon. This fish is caught in the waters of Kamchatka. Its meat has a dense consistency, tasty, bright red color, which is why sockeye salmon is also called “red”. An ordinary commercial sockeye salmon weighs from 2 to 3 kg. Almost the entire catch is used for canning and partly for salting. In the Far East, good balyks are prepared from sockeye salmon. Chinook salmon. This fish is the largest of all Far Eastern salmon; its weight reaches 30 kg. Chinook salmon is quite fatty (up to 13.5% fat); Its meat is raspberry-red in color and tastes like salmon meat. Balyki, a smoked layer, is prepared from Chinook salmon. This fish is salted like salmon. Pink salmon. Pink salmon meat is less fatty than other Far Eastern salmon, but when canned it is tastier than chum salmon meat. Coho salmon. The meat of this fish contains from 6.1 to 9.5% fat. Coho salmon is used for preparing canned food and partially for salting.
SIGI
This numerous genus of the salmon family includes: Chud and migratory whitefish, muksun, omul, broad whitefish, vendace, and peled. All these fish have fairly large silvery scales. Whitefish, depending on the breed, contain from 2 to 15% fat. The white tender meat of whitefish becomes greatly deformed when cooked, so this fish is poached or fried. Part of the whitefish catch is smoked; Hot smoked whitefish are especially tasty. Peipus whitefish. The tender, tasty white meat of this whitefish, better than that of other whitefish, is used by chefs for frying. Muksun. This fish contains up to 9% fat. Part of the muksun catch is used for salting and for preparing canned food; when smoked, it is used for snacks. Omul. A large Baikal omul weighs 2 kg or more. Its meat is tender, fatty, and very tasty when smoked. Vendace. This fish is small; lake vendace weighs 50-150 g. Vendace is supplied to catering establishments fresh or frozen. Cooks fry this fish. Canned small vendace is prepared like sprats. Ob vendace under the name Ob herring is prepared by spicy salting. Tugun. Tugun Ob (Sosva herring) and Yenisei are used exclusively for spicy salting.
Smelt
Smelts are a family close to salmonids. Smelt meat is white; Like salmon, smelt have an “adipose” fin. Smelt. The common commercial smelt is a small fish. When fried, it is very tasty - it has a unique aroma and taste. When fresh, smelt usually has a pleasant smell of fresh cucumbers. Canned food is made from small smelt. The largest specimens are processed by hot smoking. Snetki. The best smelt is caught in White Lake. This is a very small fish (5-10 cm), sold dried, less often frozen. Cabbage soup is prepared from dried smelt.
Whitefish
A fairly large subgroup consists of whitefish fish of the salmon family, the list of these species is as follows:
- Omul.
- Tugun.
- Siberian vendace (Ob herring).
The body of whitefish is laterally compressed, and the shape of the jaws depends on nutrition. In nature there are both small representatives of this species (vendice weighs about 400 g) and large individuals (for example, omul weighing more than 3 kg). Interesting fact: after spawning, the omul returns back to its usual habitat - to the lower reaches of rivers. The meat of whitefish fish is white and tender. Its taste largely depends on the place of catch. The harsher the environment, the tastier the meat.
Far Eastern and Pacific salmon
If we consider the Far Eastern and Pacific representatives of the fish fauna, we can say that the salmon family includes: pink salmon, chum salmon, sockeye salmon, chinook salmon, and coho salmon. The latter is the lowest fat fish - 6%. Because of its appearance, coho salmon are often called silver salmon (in the old days - white fish). It can reach a weight of 14 kg, its length is more than 80 cm. But mostly medium-sized individuals, weighing 7-8 kg, go on sale. Coho salmon spawn later than all salmon - from September to March, sometimes under the ice. During spawning, female and male coho salmon turn a dark crimson color. It lives relatively little in the sea and becomes sexually mature already at 2-3 years. This is the most heat-loving representative of the Pacific salmon. Recently, the number of coho salmon has decreased sharply.
Pink salmon is the fish that ranks first in terms of catch for commercial purposes in the Far East. Its meat has a fat content of about 7.5%. But pink salmon is also the smallest fish of this family, its weight rarely exceeds 2 kg. The length of the individual is about 70 cm. Its body is covered with small scales. In the sea it is painted silver, the tail is covered with small dark spots. In rivers, the color of pink salmon changes: dark spots cover the head and sides. During the spawning period, males grow a hump, their jaws lengthen and curve. Beautiful fish during this period become simply ugly.
Chinook salmon in appearance resembles large salmon. It is the most valuable and largest fish among the Far Eastern salmon species. The average size of Chinook salmon reaches 90 cm. The back, caudal and dorsal fin are covered with small black spots. In the seas, this type of fish can live from 4 to 7 years. This is a cold-loving representative of the salmon family. All Pacific salmon spawn once in their lives and then die soon after.
The most expensive types of red fish in Russia
The Russian red fish market is formed by two criteria: domestic production and imported supplies. The increase in prices for this type of product is caused by a decrease in catch volumes and economic sanctions, which reduced the import of salmon fish by 50%.
Salmon
The most expensive red fish on the Russian market is salmon. It reaches 1.5 m in length and 43 kg in weight. Lives up to 13 years. By the age of 6, salmon matures to spawn. One female lays up to 22,000 eggs.
In addition to its taste, salmon is valued for its lack of fishy smell and mucus.
The cost of one kilogram of salmon starts from 1,400 rubles.
Sterlet
Sterlet is called the king fish. This is one of the smallest sturgeons. Sterlet grows up to 30-40 cm in length and an average weight of 2 kg. Reaches sexual maturity in the fourth or fifth year of life. The fertility of females is up to 140 thousand eggs.
The cost of 1 kg of sterlet reaches 545 rubles or 7.9 dollars. For 100 g of caviar you have to pay 3,800 rubles.
Thorn
The thorn lives up to 30 years or more, reaching a length of 214 cm and a weight of 30 kg. For the first time, females lay eggs at 12-14 years of age. Depending on the type of fish, the fertility of females is 280-1290 thousand eggs.
The meat of the thorn has culinary value, and the caviar is considered a delicacy.
For 1 kg of thorn meat they pay 600 rubles.
Chum salmon
Chum salmon is the most popular salmon on Sakhalin. The life expectancy of chum salmon is short - up to 7 years. The fish grows up to 100 cm in length and up to 16 kg in weight. At the 4th year it reaches maturity, lays up to 4000 eggs measuring 7 mm and dies, becoming food for the hatched fry.
The cost of meat is 470 rubles or 6.8 dollars, and 1 kg of caviar is 5800 rubles.
Grayling
Every Siberian knows by sight the representative of salmonids - grayling. This is a small fish weighing 2-3 kg. By the 5th year of life, she is ready to spawn. Grayling lays up to 10,000 eggs during one spawning period.
The cost of an uncut carcass ranges around 950 rubles or 13.8 dollars per kilogram. Caviar – 3600 rubles per 1 kg.
Chum salmon
Chum salmon is also a low-fat fish. Despite this, the fat content in the meat is higher than that of pink salmon. This is a larger, more widespread and widespread species of the Far Eastern salmon family. It can reach a length of more than 1 meter. Chum salmon are well known for their large, bright orange caviar.
The marine outfit in which the fish of the salmon family is dressed is painted silver and has no stripes or spots. In rivers, the fish changes its color to brownish-yellow with dark crimson stripes. During spawning, the body of chum salmon becomes completely black. The size of the teeth, especially in males, increases. And the meat becomes not at all fatty, whitish and flabby. The fish matures for spawning at 3-5 years of age. Enters Siberian rivers to spawn:
- Kolyma.
- Lena.
- Yanu et al.
Red salmon
Let's consider another genus of Far Eastern representatives, this is a fish of the salmon family - sockeye salmon. It is interesting because the individual caught in the sea is red. Sometimes it is called that - red fish. Its meat has excellent taste. And during spawning it turns white. The size of this representative of the salmon family does not exceed 80 cm, weight on average is from 2 to 4 kg. Sockeye salmon is not as common in our country as pink salmon and chum salmon. It only enters the rivers of Kamchatka, Anadyr, and the rivers of the Kuril Islands.
Red fish are a cold-loving species of salmon. You will not find it in the sea, where the temperature exceeds 2 degrees Celsius. Sockeye salmon caviar is quite small - 4.7 mm, intensely red. The mating costume of sockeye salmon is very impressive: the back and sides are bright red, the head is green, and the fins are blood red. Spawns in lakes and in places where groundwater comes out. Red fish most often become sexually mature at 5-6 years of age. In the sea, it feeds mainly on crustacean fauna.
Trout
This fish of the salmon family is found in Lakes Onega, Lake Ladoga and other reservoirs of Karelia and the Kola Peninsula; it can also be seen in the basins of the Baltic and White Seas. Trout comes in several varieties:
- Scottish.
- Alpine.
- European.
- American.
- River.
- Ozernaya.
- Rainbow.
Freshwater fish of the salmon family prefer cold reservoirs with clean and clear water. Lake trout are diverse in color and lifestyle. Representatives of this species of salmon have long been objects of artificial breeding both for hunting and for food. Brook trout is often called pied trout because of its bright color; lake trout has a second name - brown trout.
The pestle grows to a size of 25 cm and weighs up to 500 g. It prefers fast and cold rivers. Spawns in autumn or winter. Lake trout are golden in color with numerous black spots. This species of salmon is much larger than river trout. They reach a length of up to 50 cm and weigh up to 1.5 kg (although some individuals grow up to 8 kg in weight). Lake trout spawns from September to January, depending on the reservoir, either on rivers with a pebble bottom, or in lakes, in places where springs flow. Trout feed on small fish, insects and larvae, and invertebrate animals. Trout meat is darker in appearance, but just as tasty and tender as that of other salmonids, and in addition, it is also healthy.
Valuable and tasty meat and red caviar have made the salmon family a popular commercial species. Illegal fishing of this fish is reaching large scales. As a result, many species of salmon are listed in the Red Book and are under state protection.
Salmon family
Scientists have identified 3 main subspecies of this family:
- Salmon.
- Sigov.
- Graylings.
Description
Representatives of this family are distinguished by an elongated body shape, compressed on both sides, with a gray-light blue color. There are numerous black spots on the back, and the belly has a silvery tint. Depending on the living conditions and the age of the fish, its color may vary, although slightly.
For example, salmon, as one of the flashy representatives of this family, changes its color to black before spawning, and the males acquire red spots.
Where do salmon live?
Salmon lives both in the White and Baltic Seas, and in the rivers included in the basins of these seas. Quite relatively recently he was seen in the regions of Siberia. Closer to the northern part of the Pacific Ocean, countless schools of this fish can be seen.
Reproduction method
In most cases, salmon spawn every year in the same places at the end of summer or in September. To spawn, they enter rivers.
Fish become sexually mature when they reach 2 or 3 years of age, depending on their habitat. The older the fish, the higher in the rivers it goes to spawn.
At the end of spawning, the fish returns back to its natural habitat in late autumn. It usually remains in the spawning areas until spring, depending on weather conditions. This applies to those areas that are located closer to northern latitudes.
The caviar of this fish is large, and the older the individual, the more caviar they have. After the fry are born, they live in spawning areas for up to 3 years, until adulthood, after which they roll into the seas, where they form numerous packs.
Types of salmon with photos and names
Trout
It is considered one of the most striking representatives of this family. It is also called the “pied fish” due to the presence of numerous black spots located on the body.
This fish is seen in the reservoirs of the western part of Europe, and of course in the southern reservoirs of Russia. Trout prefer to live in cold, crystal clear water that is not covered with ice all year round. In the summer, when the water temperature increases, trout prefers to stay in the shade, close to springs, without showing any activity.
Trout is a predatory fish that can feed on eggs while it is still small, and small fish and other inhabitants of the underwater world when it becomes an adult.
Salmon
It is considered one of the most useful breeds of the salmon family. This fish can grow up to one and a half meters in length, weighing about 40 kilograms. Its simple habitat is the northern waters of the Atlantic, despite the fact that it prefers to go into rivers to spawn.
The fish is predatory and feeds mostly on small fish, such as herring or sand lance. It is seen, in most cases, in lakes such as Ladoga and Onega.
Pink salmon
This is the most numerous species of the salmon family inhabiting the waters of the Pacific Ocean. Pink salmon grow up to 70 cm in length, no more, and reach a weight of about 3 kilograms.
In the second or third year of life, the fish becomes an adult and is ready to reproduce. Pink salmon spawn at the end of summer or with the arrival of autumn. The peculiarity is that all the fry born from her eggs are female. After some time, some of them receive the characteristics of males.
Omul
This is an anadromous fish, which, like pink salmon, is not very large in size, growing only up to 60 cm in length, and at the same time gaining weight no more than 3 kilograms.
It lives in the Arctic Ocean, but moves to rivers to spawn. There is also the Baikal omul, which belongs to one of the subspecies of this fish. The omul feeds on plankton or small fish. It has commercial interest and is therefore caught on a large scale.
Chum salmon
It lives in the northern latitudes of the Pacific Ocean, but to continue its species it goes to rivers. The body of chum salmon has a silvery tint, without any spots or stripes, but before spawning its color changes greatly and its sides take on a crimson hue.
Chum salmon are not uncommon in summer and autumn. They differ from each other, both in behavior and in their appearance.
Far Eastern salmon
This salmon is also called Pacific salmon. This is a migratory species of fish that grows and begins in the seas and oceans, and comes to spawn in rivers. Along with this, she spawns in the same places where she herself was born.
All types of salmon differ in that they have different periods of maturation. Coho salmon and chinook salmon are among the most striking representatives of Far Eastern salmon.
