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The Spring Salmon. 
“ (2.) The Spring or Quinnat Salmon (O. tschawytscha) ranks 
second in importance in the waters of the Province. This species 
is known in Alaska as the King or Tyee salmon; in British 
Columbia as the Chinook, the King or Quinnat; in California as the 
Sacramento or Quinnat salmon. It was the first and for many years 
the only salmon used for canning. The spring salmon attains, in 
our waters, an average weight of from 18 to 30 pounds. Specimens 
weighing from 60 to 100 pounds have been reported. It has 16 
rays in the anal fin, from 15 to 19 branchiostegals, and 23 gill-rakers. 
The number of scales in the lateral line run from 135 to 155. The 
tail is forked, and, like the back and dorsal fin, is commonly covered 
with round black spots. The head is rather pointed and of a 
metallic lustre. The back is of a dark green or bluish colour; below 
the lateral line it is silvery. At spawning it becomes almost black, 
with little or no red. On the spawning grounds of the Province 
they are often spoken of as ‘black salmon.’ In this respect these 
fish in our waters are different to those in the waters to the south, 
where the spawning fish are of a dull red. The spring salmon are 
the most powerful swimmers which seek our rivers, usually going 
to the extreme head of the watershed which they enter. They 
seem to prefer the most rapid moving streams, and apparently 
avoid the lake-fed tributaries. The colour of their flesh in our 
waters is from deep red to a very light pink, at times almost 
white. Owing to the uncertainty of its colour, it is less generally 
used for canning, and all specimens are examined by the canners 
before accepting them from fishermen. It is stated that the ‘ early 
run’ fish are the most reliable in colour. It has also been stated 
that these pale pink or white-meated salmon are not any less rich 
in flavour or oil than the red-meated ones; but as the English 
market demands a red-meated salmon and refuses to accept 
anything else, they are rejected by the packers. 
“The spring fish enters the Fraser early in the spring, and the 
run continues more or less intermittent until July. There is no 
pronounced run in the fall. 
In recent years considerable quantities of spring salmon have 
been mild cured for the German market. In 1908 this trade 
amounted to 795,000 pounds, valued at $79,500. 
The Coho. 
“(3.) The Coho (O. kisutch), or Silver or Fall Salmon, is 
found in all of the waters of the Province, and of late years has 
become a considerable factor in the canned product. This species 
