Although the individual fish may remain in the sea from two to four 
or more years, all salmon streams carry annual runs, though in some 
of them the years of greatest abundance are separated by leaner years. 
In the Fraser River, for instance, the “ big ” run comes at about 
four-year intervals, because the species common to that stream, the 
sockeye, lives normally to be 4 years old, and a heavy run produces 
a large number of young to return as adults four years later. The 
number of fish running into some streams is prodigious, and some 
of the smaller streams of Alaska have been described as holding at 
times, in places in their courses, almost as much fish as water. 
Salmon Recipes. 
SALADS. 
* 
1. Salmon salad. —Flake 1 can of salmon fine, 1 cup of cabbage cut fine, 1 
cup of celery cut fine, sprinkle a pincli of salt, clash of paprika; mix lightly 
and chill them. Mix with mayonnaise dressing. Serve on lettuce leaves. 
2. Salmon salad. —One large can of red salmon, 1 cup chopped celery, 1 cup 
chopped English walnuts, 4 or 5 sweet pickles (gherkins). Mix well with 
cream mayonnaise. 
3. Salmon cream salad. —Beat 4 egg yolks; add slowly while stirring one- 
quarter cup of olive oil, 4 tablespoonfuls of vinegar, and 1 tablespoonful of 
lemon juice; cook in a double boiler until it thickens; when cool add one- 
quarter cupful of olive oil, 1 tablespoonful of pulverized sugar, 2 level tea- 
spoonfuls of salt, 3 tablespoonfuls of finely minced pimentoes, and 1 cupful of 
double cream; mix well with 1 can of salmon (drained, and with skin and 
bones removed) ; garnish with finely chopped whites of hard-boiled eggs, and 
the hard-boiled yolks forced through a potato ricer; heap in a salad bowl and 
encircle with slices of hard-boiled eggs and sprays of watercress or parsley. 
4. Salmon salad sandwiches. —One pound can of salmon, 1 tablespoonful of 
any preferred salad dressing, 2 tablespoonfuls of finely chopped cucumber 
pickles (sour), 1 teaspoonful of grated onion or onion juice, one-half teaspoon¬ 
ful mixed salt and pepper. Mix thoroughly and spread between thin slices of 
bread. 
5. Salmon and pea salad. —Prepare 1 quart of aspic jelly (made with gelatine 
after the regulation recipe), half fill a mold with it, and allow to set; arrange 
in it 1 can of minced salmon (drained and with skin and bones removed), 
pour over it a little more of the liquid jelly which has been kept in a warm 
place, add a few slices of hard-boiled eggs; let set again until it stiffens, then 
pour over all the remainder of the quart of liquid jelly. Set in a cold place; 
when ready to serve, turn out and decorate with cold boiled peas (or canned 
peas which have been washed in cold water and drained). Serve with mayon¬ 
naise dressing. 
6. Salmon a la Deutsch. —Remove the skin and bone from 1 can of salmon: 
cut into half-inch cubes enough cold potatoes to make 1 cupful; chop fine one- 
half cupful of hard-boiled eggs and add to the salmon and potatoes; marinate 
with a French dressing; when ready to serve, moisten with any good boiled 
salad dressing, and garnish with chopped pimentoes, slices of hard-boiled eggs, 
and sprays of parsley. 
