Salmon

Judge the time by the thickest part of the fillet. Most are about 1/2 inch at that part, fry that size in a small amount of olive oil and butter or plain vegetable oil for 5 minutes on one side, flip and continue to cook another 3 to 4 minutes. If the fillet is closer to 1 inch thick then cook for 8 minutes on side one and 5 to 6 minutes on side 2.

Well it depends on how you cook it, if its raw its personally tastless but good and when cooked its wet almost and flaky almost like tuna :) ......thats what I think.

Cut your salmon into 4 large chunks, season the salmon with salt and pepper. Put your salmon skin down on a non-stick baking sheet. Bake your salmon in the oven for 20 minutes and check if it's still raw. Afterwards before your serve it squeeze some lemon over it to add a zesty flavour.

Of course you can cook frozen salmon. How else should you preserve it? And then cook it? Just thaw it and then put in the oven on 375 and cook till golden red color. Also temp to be sure. Should be above 185

In RuneScape one salmon gives you 90 hitpoints back.

Although salmon are born in freshwater rivers they spend their lives at sea.

After spawning they spend a couple of years making their way down river to the sea.

They then adapt to sea water and spend up to two years at sea before swimming back to the actual river they were spawned in.

There they lay their eggs and die within two weeks, enriching the river with food for their young to repeat the cycle all over again.

Trout season is all year, If you are talking about when the last week of stocking is, the Eastern Sierra its the last weekend in April through the end of November. Anyplace else they pretty much stock depnding on the water temps..

Yes

Sah-min. do not pronounce the L. say sah like your saying ahhhhhhh!!!

In the Midwest, we pronounce it sa-mun

"sa" like "sat" without the "t"

"mun" rhymes with "sun"

no!

I would choose different types of white depending on the type of Wild Alaskan Salmon being served. Wild Alaskan Sockeye has a robust flavor and a Fume Blanc or even a light Chardonnay would compliment the fish nicely.

I would serve white zinfandel.

Nystatin is for a yeast infection (NOT sexually transmitted) but this does not usually cause little bumps. I suggest you go back to the doctor.

Salmon are sexual. Asexual reproduction is very uncommon outside of single-celled organisms.

a salmon is a herbivore

YES

Salmon are cold-blooded fishes.

Watermelon

no. if it was then it wouldn't be a legal fish

Green (aka English) peas are a good side dish for salmon. Try cooking peas with a little salt and peper, butter, onion and mushrooms.

I either thaw it in the refrigerator overnight or, if it is in a watertight package, quick thaw it in cool water right before cooking.

Salmon can also be cooked from frozen without thawing. It just takes twice as long.

Chinookan people fished using nets and weirs as well as spears.

"Fishing provided the lifeblood of Chinook subsistence and culture. Annual fish runs of salmon, sturgeon, steelhead trout, eulachon and herring were eaten fresh and smoke-dried for winter consumption or trade. A number of explorers and traders witnessed Chinook fishers near the mouth of the Columbia in the early 19th century, and recorded their observations. Gabriel Franchere described Chinookan dip-net fishing in fall and summer in 1810, noting that fishers built stages over waterfalls to dip-net upriver sites. Between 1811 and 1814, Alexander Ross wrote about eulachon (smelt) fishers who used scoop nets or rakes to harvest the fish and then smoke-dried and skewered them to trade to people living in The Dalles, Oregon. In 1857, James Swan published drawings of salmon seine fishers and described detachable gaff hooks, the most common tool used by Chinookan sturgeon fishers. The prized sturgeon were then steamed in an earth oven or smoke-dried for later consumption." - ChinookStory.org

The photograph is Chinookan people on the Lower Columbia river Seine fishing.

no

trouts make no sounds

Its a fin fish

Milk.