Flesh color variation in chinook salmon (Oncorhynchus tshawytscha) at Little Port Walter, southeastern Alaska
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Flesh color variation in chinook salmon (Oncorhynchus tshawytscha) at Little Port Walter, southeastern Alaska

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Published by National Oceanic and Atmospheric Administration, National Marine Fisheries Service, Northwest and Alaska Fisheries Center, Auke Bay Laboratory in Auke Bay, Alaska .
Written in English

Subjects:

  • Chinook salmon -- Color.,
  • Pacific salmon -- Alaska -- Color.

Book details:

Edition Notes

Bibliography: leaves 25-30.

Statementby Jeffrey J. Hard.
SeriesNOAA technical memorandum NMFS F/NWC -- 109.
ContributionsNorthwest and Alaska Fisheries Center (U.S.)
The Physical Object
Pagination30 leaves :
Number of Pages30
ID Numbers
Open LibraryOL14279871M

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PDF | On Jan 1, , Jeffrey J. Hard and others published Flesh color variation in chinook salmon (Oncorhynchus tshawytscha) at Little Port .   From ruby red tuna to turquoise lingcod, the fish we eat can span the color spectrum. Flesh color can also tell us something about where a fish came from, its swimming routine and what it ate.   All salmon flesh is naturally pale in color (look at their close relatives the freshwater trout). The pink or red color you see in some wild-caught fish is from carotenoid pigments in the krill they consume (or that has been consumed by other creatures that are then consumed by the salmon).   Since farm-raised salmon live in a pen, they’re fed kibble made from a hodge-podge that might include oil and flesh of smaller fish (e.g. herring and anchovies), corn gluten, ground-up feathers Author: Gwynn Guilford.

  Actually, all salmon start out with white flesh. Their diet is what colors their flesh pink. In farmed salmon, the color is added to the feed salmon receive. FYI, "pink" flamingos' feathers turn pink for the same reason in their case the shrimp they eat.   However, among Chinook, or king, salmon, some individuals lack the color gene, and as a result, the occasional Chinook has grayish-white meat. Called "ivory kings," such salmon can reportedly draw a higher price than red-fleshed salmon at retail markets. Why redder salmon is no longer better Open this photo in gallery: Apple wood smoked white king salmon with horse-radish and creme fraiche wows at Cioppino’s Mediterranean Grill in : Alexandra Gill. The use of CIE() L*a*b* colorimetric values for the determination of fillet colour of eviscerated farmed chinook salmon (Oncorhynchus tshawytscha) Chapter (PDF Available) .

  In Oregon, the Chinook salmon provides sportfishing both in rivers and the ocean, according to the Oregon Blue Book. 5. The Chinook salmon is also a major part of commercial fishing operations in Oregon. 6. For the coastal Native Americans who originally inhabited Oregon, salmon served as the basis of : Jacqueline Emigh. Chinook salmon Oncorhynchus tshawytscha Chinook, also called "king" or "black mouth," are the largest of the Pacific Salmon. They are often found spawning in rivers or larger streams, and are usually one of the earlier salmon species to spawn in the fall. In King County, they are found in the Snoqualmie, Cedar, Green, and White river systems. The largest of the Pacific salmon, with one pound sport-caught monster having being recorded, chinook typically attain adult weights of 20 - 70 pounds. Spawning in their second to seventh year in larger river systems such as the Fraser and Yukon, longevity accounts, in part, for their size and ability to add genetic variation across brood.   The more mature coho salmon that washed back into the area on low tide typically went for different colors. After noticing a distinct pattern, and watching the other guides and noting what colors were hot, I began thinking of color choice on a six hour color window. On incoming tides greens, chartreuse, blues and purples worked extremely well.