Pink salmon fish: species, description, photo

The body of pink salmon is covered with small scales and painted in silver color, on the caudal fin there are many small dark spots. This color is characteristic of organisms living in the sea.

In the river, the color of the fish changes: dark spots appear on the back, sides and head, during the spawning period the whole body becomes brown except for the belly, which remains white, and the fins and head remain black. The appearance of the males varies greatly: a huge hump grows on the back, the jaw lengthens and bends, and strong teeth appear on them. Usually slender and beautiful fish takes an ugly look.

Pink salmon is a small salmon, its size is small, only 68 cm in length, but a small size is compensated by a large number of individuals.

Pink salmon.

The habitat is quite extensive: on the mainland North America, pink salmon enters all rivers, starting from the Sacramento River in the south, to Alaska in the north. Entries of this species of fish into the Arctic Ocean are also observed, repeatedly indicating the appearance of pink salmon in the Colville and Mackenzie rivers, and on the Asian continent - in the rivers Kolyma, Indigirka, Lena and Yana. On the Asian coast of the Pacific Ocean, pink salmon find spawning grounds in rivers carrying their waters to the Sea of ​​Okhotsk and the Bering Sea. There is this kind of fish on the Kuril and Commander Islands, Sakhalin, Hokkaido and the northern part of the island of Hondo. In the south, pink salmon reaches the Gulf of Peter the Great, although it is difficult to determine the southern border, since pink salmon are usually confused with Sima. Flocks of fish do not rise very high to spawn upstream. Pink salmon enters Amur in bulk in June and rises up to the Ussuri River.

River pink salmon (Oncorhynchus gorbuscha).

For spawning, pink salmon select places with a faster course and a bottom covered with rather large pebbles. The fish roe is large, 5.5–8 mm in diameter, but it is pale colored and with a shell more durable than that of chum salmon eggs. Parents, laying eggs, die, and after 2-3 months, fry come out of the eggs, until spring, remaining in the river. Having reached 3-3.5 cm in length, in spring juveniles slide into the sea.

Pink salmon is a very valuable commercial fish.

In the sea, pink salmon are actively choosing more high-calorie foods than chum salmon. The food of chum salmon for the most part consists of 50 shells and winged mollusks, but the food ration of pink salmon consists of small fish, crustaceans (50%) and fry (30%). Pink salmon grows and matures surprisingly quickly: after a ramp in the sea, it already returns to the rivers after 18 months to begin spawning, lay eggs and die. There is evidence that most individuals of the pink salmon species reach puberty in the third or fourth year of life. However, this information is contradictory. As sea catches show, in August only a few individuals remain in the sea for some reason that are late in development.

Pink salmon and sima are the most thermophilic species in the genus Oncorhynchus. Fish hibernate in those areas of the ocean where the surface temperature never drops below 5 ° C. Favorable temperature conditions also contribute to the rapid growth of fish.

The abundance of pink salmon, as a rule, varies periodically. It has been established that in the rivers of Primorye the course of fish in even years is insignificant, and in odd years, pink salmon go in greater numbers. In the Amur River and on the western shore of Kamchatka, on the contrary, the largest catch of pink salmon is conducted in even years. Specialist L.S. Berg notes that such periodicity is well explained by a two-year development cycle.

The pink salmon meat is very tasty, in any form. Smoked pink salmon.

Adverse conditions, for example, overfishing or freezing of spawning grounds, will reduce the number of offspring, and after 18 months, pink salmon flocks, when returned to the river, will produce a small amount of caviar, and the consequences of the ecological disaster, according to L. S. Berg, will be reflected in a whole series of generations . This is the most scientific explanation for the cyclical nature of catches; there are other assumptions, but there are too many differences in them to be considered correct. It was noted that with an increase in capture, the abundance of pink salmon is restored faster and its cyclical fluctuations are less sharp. Chum and pink salmon are valuable commercial fish. The dishes from this fish are so delicious that there is no person in the world who does not want to taste a piece of fried pink salmon. Therefore, its catch in Kamchatka makes up 80% of the total catch of salmon fish.

Pink salmon fish, although small salmon, is very much appreciated in the culinary world.

Pacific salmon, pink salmon and chum salmon have been repeatedly tried to acclimatize in other parts of the globe, but all attempts have failed. In 1956, the caviar of the Sakhalin pink salmon was transported to the rivers of the Murmansk coast. Malkov emerging from caviar was released into the rivers flowing into the Barents and White Seas. The juvenile pink salmon did not take root under the new conditions; tried to apply top dressing and began to release into the sea already grown fry. In 1960, pink salmon for the most part returned to the rivers to spawn. In the new habitat, it has become much fatter and larger. "Russian salmon", this name she received abroad, went to spawn in the rivers of Norway. But in subsequent years, the repeated spawning of pink salmon in the European north was very insignificant. Canadians on the other side of the Atlantic successfully acclimatized pink salmon from the rivers of British Columbia to the Newfoundland area.

Watch the video: What's the Difference? Atlantic vs. Pacific Salmon (February 2020).

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