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 osmoregulation in the ocean.

Salmon spend about one to five years (depending on the species) in the open ocean, where they gradually become sexually mature. The adult Salmon then return to their natal streams to spawn. Prior to spawning, depending on the species, Salmon undergo changes. They may grow a hump, develop canine-like teeth, or develop a kype (a pronounced curvature of the jaws in male salmon). All change from the silvery blue of a fresh-run fish from the sea to a darker color.

Salmon is also an important creature in several strands of Celtic mythology and poetry, which often associated them with wisdom and venerability. In Irish folklore, fishermen associated salmon with fairies and thought it was unlucky to refer to them by name. In Irish mythology, a creature called the “Salmon of Knowledge” plays key role in the tale “The Boyhood Deeds of Fionn”.