Salmon

Many small canneries in Alaska and Canada do not manufacture their own cans. Tapered cans are stacked inside each other to save space when shipping to the cannery.

I would choose a vegetable. Fish and vegetables always go together.

Teriyaki and Salmon are very strong flavor so I would keep it simple.

I think asparagus, I would put a little bit of salt but not mush. Just to bring out the nartual flavors. I wouldn't put Teriyaki with Salmon though but I never had it so I can't say much.

No! Nor is it really "White Meat". It is classified as fish meat, so therefore, it is white meat, but it is sold as pink or red. The red coloring is from the pigments in crustaceans that the salmon eats. Occasionally, a salmon will lack the ability to process the pigments during digestion, and the meat will be white. Approximately 1 out of every 20 salmon is actually white.

A salmon is a type of fish.

no, once they lay the eggs, they go off and die. Leaving the next generation to take care of the waters.

Salmon Arm was created in 1905.

Russian grocery stores

I think it would There are several reasons: First: A wild salmon swims up to thousands of kilometers from the river it was born to reach the feeding grounds in the sea and then return to spawn in the very same river it was born. The farmed salmon, on the other hand, stays in the salmon farm. Just like the farmers pigs, farmed salmon are fat and lazy fellows. They are not at all as fit as a wild salmon. When smoked, a portion of the bellies of farmed salmon have to be cut of, just because it's awfully fat. Second: Farmed salmon eat fish pellets made from fish. This diet gives the fish pale white or greyish flesh as such a diet doesn't contain any natural carotenes. Carotenes are responsible for the orange colour of the flesh of a wild salmon - because they eat shrimps. The salmon farmers feed the salmon with pellets containing artificial colour. If you search for pictures on Google by googling "salmofan" you will se that the producers can create salmon with virtually any colour you like. The colour of the flesh doesn't influence the taste of the salmon, though. But the diet of wild salmon beeing more diversified: Baitfish and shrimps, ensures it a better taste.

yes because it has an insulator for heat to pass through

Fishing tends to start out slow, then accelerates quickly through the month of August.

No, they don't.

Yes..They have fins, which are limbs of fish.

Daniel Elmer Salmon died in 1914.

Norristown. A small town in Pennslyvania

The set notation for "a salmon is a fish" can be expressed as ( S \subseteq F ), where ( S ) represents the set of all salmon and ( F ) represents the set of all fish. This indicates that all elements (salmon) in set ( S ) are also contained within set ( F ).

H. L. N. Salmon was born on 1894-02-09.

Whether canned salmon is wild or farmed depends on where the fresh salmon comes from. Some canned salmon is wild caught, some is farmed. The label on the can should say which.

No. The white stuff is protein from the cells of the meat, which is pushed out on cooking. You only see it when the meat is looked slow, as opposed to flame-broiled, so it's a sure sign you're properly cooking low-n-slow.

Wipe it off with a damp towel after cooking, if you want

29.7 percent of its dna is adenine, get mad?

I wish I know that too. Anyone?

Interesting question! The earliest salmon evolved around 40 million years ago, kangeroos around 13 million years ago.

If frozen salmon has been left out for 4 hours but remains hard and cold, it may still be safe to eat. However, it's essential to consider that the outer layer could be at a temperature that allows bacterial growth. To ensure safety, it's best to thaw salmon in the refrigerator or under cold running water, rather than leaving it out at room temperature. If in doubt, it's safer to discard it.

As many as they could possibly hold without causing problems, the farmers do wish to optimize their profit.

Salmon have always been native to both.