Salmon

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

Salmon can travel varying distances depending on their life stage, species, and environmental conditions. During their migration, adult salmon may cover between 10 to 30 miles (16 to 48 kilometers) in a day as they move upstream to spawn. However, in some cases, they can travel even farther, particularly when they are motivated by strong currents or obstacles. The distance can also vary based on factors like water temperature and food availability.

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.

Orcas live in pods of five to thirty individuals. Within the pod, orcas travel, hunt, sleep, and communicate. Orcas eat an array of marine life including fish, squid, sharks, seals, turtles, octopi, penguins, and gulls.

jack ashwin

When a salmon egg hatches, the young is called an "alevin" . At this time it still depends on the yolk sac for nutrition. Between 5 or 10 weeks, the salmon is called a "fry" and begins to look like a typical fish in shape and colour. After several months, when the fish has developed its tiger-like markings, it is known as a "parr". Finally, after about 3 years, the parr ages into a "smolt", which is the last stage of life before typical adulthood

Salmon is s fish [protein].

The biggest salmon is the chinook salmon and is called king,spring and sometimes tyee.It has black gums and most of the time is called blackmouth

If it is smoked then it is no longer raw... Its just cold. It is ok to eat cold smoked salmon. Smoking the fish actually makes it keep longer. In most cases it is ok to eat salmon raw as well... But it has to be fresh, never frozen and obviously not rotten at all.

i sent smoked salmon to a friend via mail.The salmon was frozen when sent with a ice pack in a styrofoam cooler. It took two days for delivery and im concerned that it might spoil....what do you think?

They are vertebrates - animals with a backbone. Lastly, most of them have scales for protection. Sharks, salmon, stingrays, and sailfish are all examples of fish. ... Jellyfish and starfish are not fish, because they do not have backbones.

yes if you like the texture.