Salmon

They start life in freshwater streams, as they grow they migrate to saltwater, where they live til they mature, then return to the streams to spawn, then die.

Yes, as with all fish they are vertebrates having an internal skeleton and a backbone.

Of course they can all fish have gills which allow them to breath in water.

Yes, you should be fine. However, the freshness of the salmon before freezing should be taken into consideration. If it was already old, you probably shouldn't eat it after four days of thaw. But if it was fresh and then quickly frozen, you most likely won't have any problems. Just make sure it's fully wrapped while thawing, set it on a plate so moisture won't drip into the refrigerator, and smell it before cooking. It will have a little "fishy" smell but it shouldn't stink.

1000 dc

Thousands at one time, somtimes more but they only lay their eggs once, it is so tiring to swim up stream that they die after they lay the thousands of eggs.

It's sad yes and srry but it gets worse only a few hundred of the eggs will hatch and less then that will live to do what their parent(s) did much less get to the ocean. = ( Srry if this makes you sad...

It depends on how much protein and vitamins are in the food they can access in that part of the river.

If a guppy has plenty of protein and vitamins it becomes very colourful and healthy. If not they can be quite dull in colour.

It also depends on what colour their mother and father were. If its father was blue and its mother was red, it will most probably grow to be either blue or red or maybe both.

salmonella comes from cows,birds,rats and also when you use unclean utensil and also eggs, unprocessed milk and uncooked meat. Glad to help!

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.