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Photo by Homer Kelly. 



Salmon : Eyed egg to almost complete absorption of 

 yolk sac. (About 3 times natural size.) 



SALMON FACTS 



In commercial fisheries of the United States 

 and Alaska, the Pacific salmon are second 

 only to tunas in economic value. 



Salmon are rich in proteins, fats, and vita- 

 mins, and especially good for canning. Bulk 

 of the catch is canned, though large quantities 

 are sold on the fresh-fish markets, and con- 

 siderable amounts are frozen, pickled, and 

 smoked. 



Adult salmon stop feeding when they enter 

 fresh water. Stored fats provide sustenance 

 for developing eggs and milt, and for energy 

 for the upstream journey. 



When salmon enter the rivers, their flesh 

 is firm; when they are ready to spawn, the 

 flesh is soft and undesirable. 



Adult Pacific salmon can leap vertically 8 

 to 10 feet if water conditions are ideal, but 

 such heights usually will block passage up- 

 stream. 



For the sportsman, important salmon are 

 the king or chinook and the silver or coho. 

 They may be caught by trolling, spinning, or 

 casting. 



