Salmon

Northern Pike have voracious appetites and will eat anything readily available to them to they can swallow. So, yes, northern pike will eat salmon in rivers and lakes in which salmon travel up each their spawning grounds.

No. Neutral colors are those that considered tan, white, black or gray. Salmon is a light pink color with a bit of an orange tint. Salmon is a warm color.

When Susie Salmon gets off at school later than usual, she decides to take the short way home through the cornfield behind the school. Mr. Harvey is there, and persuades her to follow him into a small room he's built underground. He calls it "a place where the kids in the neighborhood can hang out". There, he rapes her, and then kills her by de-limbing her body with a razor to cover it up. He bags up her limbs into a safe-box and throws it into a sink hole. He's also killed 6 other girls before Susie.

Salmon skin isn't like chicken skin, it contains lets of good fat, omega 3 fatty acids. So, yes it is healthy to eat.

they lay eggs up-stream so that other fish cant eat there eggs.
A very cool adaptation is that they can survive in both fresh and salt water, which not many other species of fish are able to do.

BAKING Salmon is good for you, although not as healthy as grilling, but both are much better than frying. When you bake Salmon, it lets MOST of the fat drip out, so you still get a good flavour, while grilling lets ALL of the fat to drip off, but replaces it with the smokey flavour, and frying Salmon does nothing for the flavour or for its nutritional value, although you can attain some flavour by flash frying with whiskey/brandy.

The cells fill with water because of the movement of water by osmosis. (APEX)

Confusing but far from it. Though both are fresh water fish, the Walleyed Pike (aka Walleye) is actually a member of the Perch family. There are several specie of pickerel and they are all members of the Esocidae as are Pike and Muskie.

i would mix pink and orange hair dye (like mani panic) with conditioner (lots of it!)

Killer whales and polar bears are two main predators.

silver on the outside, pinkish orange on the inside

yes so long as you defrost it properly first

3 to 5 days.

Of course you can freeze just about anything that can be cooked, but fish in particular is a delicate protein. The freezing causes water crystals inside of the flesh to take a shape with sharp and jagged edges. This can break down the flesh of the fish (or other frozen item) and leave it softer when it is defrosted. The difference in the salmon may be undetectable to some, but quite obvious to the avid seafood eater. In the commercial world this sort of thing would be flash frozen (like it probably was on the boat to begin with) which is a process that freezes so quickly that the crystals dont have time to form such large and sharp shapes. For best results with your salmon cool it completely first, place it in a ziploc bag, and put it in the back bottom (coldest) place in the freezer. If you can, avoid opening the door for maximum chill. Good luck!

In case you are curious i am currently a chef, and have been a personal chef in the past.

yes it will the natural enzmeys in the salmon wuill take longer getting into the cells which will increase the time for it to go bad

Some people like to oil the grill -I like to brush the oil (olive) onto the fish just before plopping it onto the grill. Because fish is so easily overooked, I raise the grill higher than normal, and watch it closely.

It is the same as many animals. It sleeps after it has sex. IN the case of a salmon it sleeps for a very long time.

Safety is relative, all raw foods carry a level of risk, but the risks are much higher for non-sashimi grade fish. First of all, sashimi grade is frozen very quickly after the fish is killed to preserve the flavors and freshness. The freezing process is also done in a way to kill any parasites. You have no idea how long it was until market grade fish was kept until or after freezing. Plus there is a big difference in the taste. The fish is quickly killed to prevent build-up of acids in the flesh for sashimi grade to protect the subtle flavors.

In my opinion, it's just not safe all around. Spend the extra bucks and get sashimi grade.

One mixes spices, deboned salmon, breadcrumbs, and olive oil. You shape into moderate patties and place in a hot skillet on medium heat. 4 minutes each side on the skillet then serve.

In a lake, in rivers, stream, and in the ocean. The best salmon are caught in the Pacific Northwest, especially in Alaska.

1-2 days according to this: www.pastrywiz.com/storage/refridgerated.htm

Some recipies call for different methods of grilling a salmon even whole. It really depends on how you want the salmon to taste and what the recipie calls for

Indefinitely as long as it is in a sealed, airtight container. However, not longer than six months is generally recommended.

According to StillTasty.com, it will remain safe for 2 hours out of the refrigerator.