Salmon

the salmon breath with gills

Dolphins have a lot of natural predators, basically just sharks. Dolphins are able to scare the sharks off though because of the noises they make. I have studied dolphins for twenty years. All I saw was that sharks always hunted for dolphins.

Oil, hot pan skin side down hold it down for crispy skin, turn over after about a minute, minute or two on other side depending on thickness - put a nob of butter in at the end and baste over for a a while.

They lay several thousand eggs.

They hatch from eggs - then join the microscopic life in the stream. They 'chemically imprint' the 'taste' of the stream where they hatch, and are able to find their way back there to spawn once they reach maturity.
Known as spawning: A female salmon will lay eggs in the upper reaches of streams and rivers, and the male will fertilise the eggs. Once the eggs hatch, the young salmon spend sometime in fresh water before heading out into the sea where they eventually become adults. They will return eventually to spawn in the same river in which they had been hatched.

yes!

there are no vitamins in salmon because answers.com does not work for

Salmon are not amphibians, they are a bony fish. Amphibians include frogs, toads, newts, salamanders, and caecilians.

You go to the store and buy canned salmon. Do not get pink, you need Red Sockeye. Mix all ingredients together with your hands and form into patties. (egg, chopped onion and chopped bell peppers with the salmon). Cook in a lightly greased skillet until browned on both sides. Actually they are not burgers but correctly called salmon patties.

Not at alll.

It can be a few days to several weeks, depending on many factors...the health and stamina of the fish, the conditions of the river, how fast the water is flowing, and how far up river the fish needs to go to return to the point or near the point where it hatched. The salmon must reach a point far enough up the river where salt water can't reach the eggs. Some salmon, for example the humpback or pink salmon that spawn in the Indian River in Sitka, AK, the trip can take just a few days. For others, for example, the Chinook, or King salmon that travel up the Feather River in Oroville, CA from the San Francisco Bay, it can take weeks.

No. Raw fish is very sensitive to temperature changes. Certain types of bacteria can act upon fish at above-refrigeration temperatures to product histamines which produce an allergic-type reaction. Spoilage can set in, too. Too risky to eat it.

Salmon scales are perfectly fine to eat and are palatable. Some places salmon scales are left on when ordering a fillet.

YES you can like any food especially milk but if its 10 months after then it is not edible.

:D ;D

no

Typically, salmon are anadromous: they are born in fresh water, migrate to the ocean, then return to fresh water to reproduce. However, populations of several species are restricted to fresh water through their lives. Folklore has it that the fish return to the exact spot where they were born to spawn; tracking studies have shown this to be true, and this homing behavior has been shown to depend on olfactory memory

By lord kaski khan

With salmon, there's a possibility that re-heating it in a microwave will cause it to dry out more so than if it is re-heated in an oven. It can be heated up for about 3 minutes in a standard 800W microwave.

Yes. Most are steamed; some are fried or hot-smoked.

(from http://www.epicurious.com/gourmet/good_living/sardines and http://www.washingtonpost.com/wp-dyn/articles/A54441-2004May25.html)

Sardine is more of a generic term that is applied to any soft-boned, small fish with a fatty flesh. Herrings, sprat, and young pilchards are some of the names of the fish that are called sardines. They are iridescent, silvery, and swim in huge schools near the surface. They can be salted, smoked, or canned in oil, tomato sauce, or mustard sauce. Some are packed into cans as is; others are skinned, boned, or sold as fillets. They are best grilled, broiled, or fried. The name probably comes from young pilchards caught off the coast of Sardinia, which were one of the first fish packed in oil. I looked in my "Joy of Cooking" (published in 1964) for their suggestions about sardines. They say, "Pacific sardines are almost twice as large as the Atlantic kind, and both are bigger than the type of pilchards originally caught off Sardinia. Anchovies are even smaller sardines. When smoked, sardines are referred to as sprats. Treat fresh sardines as for Smelts." Then they offer a recipe, as follows: "If you want to present canned sardines in an interesting way, skin and bone, 12 canned sardines. Mash 6 of them with: * 1 (teaspoon) tsp minced onion * 2 tsps butter * 1/2 tsp prepared mustard * 1 tsp lemon juice * Spread 6 narrow toasts with this mixture. Place a whole sardine on each toast and run under the broiler. Before serving garnish with: * Finely chopped fennel * A grating of black pepper" My former husband loved canned sardines, and would open a can, plop a fat sardine on a saltine cracker, and eat the whole can that way! I always left the room to avoid the stench! I have eaten the bones from sardines (love the hot mustard flavor), however I always pick the round bones out of canned salmon before cooking it. The person that sent the above paragraph have their answer but my answer is a bit different. The canning process heat treats the food. With canned salmon and sardines the bones have been greatly softened and can be safely eaten. The high heat sterilization process softens them to the point where they can be easily mashed and blended into salmon salads, casseroles, and other delicious meals. There is no waste in canned salmon -- the liquid, skin, and bones are all edible and supply important nutrients such as calcium and phosphorus. As a kid, I loved picking them out and eating them as my mother opened the cans. In our home the bones and skin are always left in. The oily skin is high in Omega 3.

Fish. They have gills.

yes

it doesnt matter if its smoked salmon

sientist langer mouchger told me its ok

we are really good friends and he has

lots of cats and has one that is 21 years

old and he eats smoked salmon.

Wild salmon stocks are managed for sustainability. Each salmon is hatched in a creek upriver. The salmon smolt (baby salmon) stay upriver for a year until they are strong enough to swim downstream to the ocean. They live in the ocean for several years getting big and strong, then they swim back upriver to the exact place they were born to lay their eggs (spawn) or fertilize the females eggs. These eggs later hatch and the cycle repeats. This process or cycle continues indefinitely supported by strong management practices through Fish and Game to ensure that man (commercial fishermen, sport fishermen, subsistence harvesters) does not take more salmon than is needed to ensure a healthy run return. Farmed salmon are not sustainable. They are raised then eaten. End of story.

salmon in North America and can grow to 1.5 m (58 inches) in length and to 57 kg (125 pounds) in weight.