The Salmon family and Trout family include some of the most widely known and highly sought after sport fishes.Some types also have a high commercial value.
The American species number more then a dozen including introductions.
Salmonids are divided into three groups which are the Pacific Salmon,the trouts and Atlantic salmons and the Chars.
They have small scales more then a hundred scales in the lateral line,have a fleshy process in the axis of the pelvic fin,and lack spines in the fins.
The jaws and other mouth bones hold teeth.The Pacific salmons are separated from others in the family by the long annul fin.
The distribution of the salmon are mainly in the northern portion of the continent or in mountainous regions,in keeping with their likeness of cool and cold waters.
Most of the King Salmon are caught around Bristol Bay in Alaska.
Many species do well in lakes or streams of large or small size.The majority of the family have fresh and salt water representatives.
The pacific salmons were originally confined to the coastal streams of western north America and Asia.
All five species spawn from late summer to fall and migrate to the ocean after a variable period of stream life,and there in the ocean grow to maturity.All salmon die after their initial spawning.
They are taken in large numbers commercially and are a tremendous economic asset.The future abundance is a question due to the current dams being built and the warming of the oceans.
The Atlantic salmon and subspecies are found in the New England and Eastern Canada coastal waters and inland waters.
There are many ways to prepare salmon recipes.
One way is BBQ,Place Salmon on grill with the skin down.This keeps the fish from sticking to the grill and falling apart.You can baste salmon with lemon,lime or BBQ sauce.
Another way is to place salmon in aluminum foil with onions,lemon juice or BBq sauce and cook on the grill or a bed of coals for 3 minutes each side.
You are camping and get hungry,so you catch a salmon or whatever fish.Cut a green limb about two feet long and at least 1/2 inch round.Have a good bed of coals going and put stick into ground at the edge of fire pit.
Place cleaned fish on stick by the head and let cook until meat flakes off.Be careful when taking the fish off stick or it will fall into the fire.
You can also cook fish in between banana leaves over a bed of coals.Make sure the leaves are green.
Salmon Burger with Salsa
2 large peaches, peeled and diced
2 tbsp jalapeno pepper, cored, seeded and finely chopped
1 tsp lemon juice
2 tsp Splenda
1/4 tsp salt
2 tbsp fresh cilantro, chopped
4 Yukon Salmon Burgers
Preparation for Salsa:
Combine peaches, jalapeno and lemon juice in a medium bowl, then add splenda and mix well. Stir in salt and cilantro and toss gently to mix, set aside. I like to prepare this a couple hours ahead of time so the flavors have time to blend.
Preheat grill. Grill the burgers at medium-high heat for 3-5 minutes. Turn burgers over and grill for about 3 minutes more. I like to serve the salsa on the side with the burgers, then you can add as much as you want.
You can also cook fish by placing in a bowl covering the meat with lemon or lime juice and place it in the refrigerator for 30 minutes.The acid will cook the fish.
If you have a dog with you,do not feed it salmon,because if it gets ahold of the raw parts such as skin it will poison it,,the dog..