Salmon
Classified as an oily fish, Salmon is considered to be healthy due to its high protein, high omega-3 fatty acids, and high vitamin D content. Aside from these, Salmon is also a source of cholesterol, with a range of 23-214 mg/ 100 g depending on the species. Salmon eggs are laid in freshwater streams typically at high altitudes. The eggs hatch into alevin or sac fry. The fry quickly develop into parr with camouflaging vertical stripes. The parr stay for six months to three years in their natal stream before becoming smolts, which are distinguished by their bright, silvery color with scales that are easily rubbed off. Only 10% of all Salmon eggs are estimated to survive to this stage. While a few species of Salmon remain in fresh water throughout their life cycle, the majorities are anadromous and migrate to the ocean for mutation: in these species, smolts spend the portion of their out migration time in brackish water, where their body chemistry becomes accustomed to osmore...