River pink salmon. Photo of pink salmon, description. Useful properties of pink salmon What is pink salmon

Pink salmon. Pacific pink salmon. Pink salmon fishing

Pink salmon is distinguished by small scales. In the sea, its body is painted silver; there are many small dark spots on the caudal fin. In the river, the color of pink salmon changes. Dark spots cover the back, sides and head; by the time of spawning, the head and fins become almost black, and the whole body acquires Brown color except for the belly, which remains white. The body proportions of pink salmon change especially dramatically - males develop a huge hump on their back, their jaws lengthen and curve, and strong teeth grow on them. Once slender and beautiful fish becomes ugly.

Pink salmon is a relatively small salmon; it rarely reaches a length of 68 cm, but its small size is compensated by its abundance. Pink salmon is widely distributed. Along the American coast it enters all rivers, from the Sacramento River in the south to Alaska. It also enters the Arctic Ocean; pink salmon have been repeatedly recorded entering the Colville and Mackenzie rivers, and along the Asian coast into the Kolyma, Indigirka, Lena and Yana. Along the Asian coast Pacific Ocean pink salmon spawn in rivers flowing into the Bering and Sea of ​​Okhotsk. There are pink salmon on the Commander and Kuril Islands, Sakhalin, Hokkaido and the northern part of Honshu. It goes south to Peter the Great Bay. Southern border Its distribution is difficult to establish, since pink salmon were often mixed with masu salmon.
Pink salmon do not rise very high in rivers. Thus, it enters the Amur in large quantities in June and rises to Ussuri. As a rule, pink salmon spawn in places with faster currents, where the bottom is covered with fairly large pebbles. Its eggs are large, 5.5-8 mm in diameter, but are paler in color and have a more durable shell than that of chum salmon eggs. 2-3 months after the death of the parents, fry emerge from the eggs and remain in the mound until spring. In spring they roll into the sea, reaching a length of 3-3.5 cm.
In the sea, pink salmon feed actively, and choose more high-calorie food than chum salmon. If the food of chum salmon consists of more than 50% pteropods and tunicates, then pink salmon prefers small fish, fry and crustaceans. Therefore, it grows and matures unusually quickly. 18 months after escaping into the sea, it returns to the rivers to lay eggs and die. True, opinions were expressed that a significant part of pink salmon spawn in the third or fourth year of life. However, this is unlikely to be the case. Sea catches have shown that in August only a few individuals remain in the sea, for some reason late in development. Pink salmon, apparently, along with masu salmon, is the most heat-loving species sort of Oncorhynchus. It winters in those areas of the ocean where the surface temperature does not drop below 5 °C. This circumstance, apparently, also contributes to its rapid growth.
Pink salmon catches, as a rule, fluctuate periodically. It has been established that pink salmon enter the rivers of Primorye in large quantities in odd years, in even years its progress is insignificant. In the Amur and on the western coast of Kamchatka, the opposite picture is observed - most pink salmon are caught in even-numbered years. This periodicity is explained by the two-year life cycle. If unfavourable conditions If, for example, freezing of spawning grounds or excessive fishing of spawners, reduce the number of any generation, then after 18 months it, returning to the river, will produce a small amount of caviar, and the consequences of this disaster will last for a number of generations. This is the simplest explanation for the cyclical nature of catches; there are others, but it is still difficult to say whether they are true. It has been noticed that the more intensively pink salmon are caught, the less sharp are the fluctuations in its cyclicity. Pink salmon is a massive fishery target. In Kamchatka, its catches account for 80% of the total salmon catch.

Pink salmon, like other Pacific salmon, have been repeatedly tried to acclimatize in other places globe, but the successes were insignificant. In 1956, transportation of Sakhalin pink salmon caviar to the rivers of the Murmansk coast began. The fry that emerged from the eggs were released into rivers flowing into the Barents and White Sea. At first, the juveniles died in the new conditions. Only when additional feeding was applied and the already grown juveniles began to be released, in 1960 pink salmon came en masse to the rivers to spawn. In the new place she became much larger and fatter. Some of the pink salmon entered the rivers of Norway to spawn, where they were called “Russian salmon.” Entries into the rivers of Iceland and Scotland were also observed. But in subsequent years, the approaches of pink salmon in the European North were irregular and mostly small. On the other side of the Atlantic, Canadians successfully transplanted pink salmon from the rivers of British Columbia to the Newfoundland area.
Pink salmon of the Magadan region
Pink salmon is the smallest and most abundant Pacific salmon. Pink salmon is not difficult to distinguish from other salmon - it has the smallest scales, at least 170 scales in the first row above the lateral line, a thin caudal peduncle, and rather large dark spots on the body and caudal fin. Usually its weight is one and a half to two kilograms. Males of pink salmon, like other salmon, are larger than females and sometimes reach a weight of 4.5 kilograms. There are also very small male pink salmon, sometimes weighing only 350 grams. In years when pink salmon numbers are high, their average size and weight are somewhat less.
Pink salmon usually enter the rivers of the Magadan region from the sea in July and spawn in August. Like other salmon, pink salmon build a nest before laying eggs - scattering pebbles with its tail so that a depression is formed in the ground. This work is mainly done by females. The female lays eggs in the nest, and the male, standing sideways to her, fertilizes the eggs with milt. Then the fish continue to dig the bottom with their tails, but just above the nest, so that the current covers the eggs with a pebble mound.
The young hatch in November. At this time, the larvae continue to be in the ground and feed from the yolk sac, which resolves by May. At the end of May or beginning of June, the fry emerge from their nests and immediately slide into the sea. Pink salmon fry at this time are about 30 millimeters long and are characterized by a uniform silver color without transverse stripes.
The migration of juvenile pink salmon occurs at the very peak of the spring flood or at its decline. At this time the fry are eaten by seagulls and predatory fish- Dolly Varden, Kunja, Grayling, Mykiss, juvenile coho and masu salmon, and in the estuaries - smelt.

Pink salmon fry go far from their native shores in northern part Pacific Ocean and spend there, as a rule, one year until the next summer. So the duration life cycle pink salmon, from spawning to spawning, is two years, which determines the two-year periodicity of fluctuations in its numbers. In different decades, pink salmon are more numerous in even and odd years.
The spawning run of pink salmon is spectacular. Splashes are visible throughout the river, like other salmon, pink salmon moving against the current move near the bottom, but often come to the surface. At the same time, it can jump out of the water, but more often it just shows its head and back. A lot of fish also move near the shore, at a depth of 25-50 centimeters. Often they move in wake columns, one directly following the other. Each such column in small places leaves behind a furrow located along the shore, carved into the pebbles by the tails of fish.
At this time, many fish-eating birds - seagulls and eagles - appear near the rivers. Bears from the surrounding mountains descend into the valleys and wander along the channels, trying to pick up fish with their claws. Even seals can leave the sea and, following schools of salmon, move up rivers, sometimes rising tens or hundreds of kilometers.
After entering fresh water, pink salmon quickly lose their color, acquiring a brown-white-green color. In males, in addition, the jaws, especially the upper ones, are greatly lengthened and bent, and a high, flat hump grows. This is where the fish got its name.
Pink salmon does not have a clear homing - home instinct, that is, the ability to return exactly to the river where it hatched from eggs, like salmon, and usually sticks to the same group of rivers.
Pink salmon use channel-type spawning grounds; their nests are located mainly on reaches with a pebble bottom in the middle reaches of rivers. In years with a large number of pink salmon, the spawning grounds are overcrowded, and later-breeding fish often dig up already laid eggs when building nests.
In the Magadan region, pink salmon take well on large bright oscillating spoons with tees No. 8.5-10. Heavy baits are needed, weighing 20-40 grams, since fishing is carried out on fast current. Pink salmon are caught much less frequently on rotating spoons. An oscillating spoon should not rotate when retrieving, so elongated lures with sluggish action are most suitable, preferably with a curved longitudinal profile. Decorating the tee with bright threads, feathers or strips of soft plastic also helps - this not only improves the performance of the bait, but also increases the number of bites. The most attractive colors for all salmon are orange, red and bright blue.

Pink salmon in the river move unevenly, but as if in jerks - they quickly pass through the riffle, and then settle for some time in places with more slow flow. The fisherman must be able to “read the river” - guess more deep places riffles, areas with abrupt change depths, submerged snags. In such places or directly below them, a slow current or countercurrent is most often created, which attracts fish. Targeted fishing of such points is much more effective than combing the entire area of ​​the reach with a spoon. In addition, to successfully catch salmon with a spinning rod, you need to be able to move the spoon in close proximity to the bottom.
On deep reaches with a current, the cast has to be made obliquely - up against the current, otherwise the bait will remain in the surface layers of the water. Then they begin to slowly rotate the reel - you want the spinner to play near the bottom, turning in an arc. As the bait approaches the shore, the reeling speed can be slightly increased. Of course, the spinner should not drag along the bottom when reeling. One of the methods of bottom fishing is leading the spoon with ledges - after several turns of the reel, a pause is made, the duration of which depends on the depth, current speed and weight of the bait.
A pink salmon bite is usually felt as a slight, often double jerk or blow to the spoon; after hooking it strongly resists. Pink salmon is one of the strongest and fast fish, its females do not become weaker even in breeding plumage. Once hooked, they suddenly rush from side to side, make beautiful “candles”, jumping out of the water, and therefore get off the hook more often. Males, on the contrary, quickly lose weight in the river, become flat and lose speed. Having taken the lure, they most often pull the line strongly and almost without jerking. The feeling on a spinning rod is approximately the same - a powerful pull directed downstream and away from the shore.
Pink salmon are caught not only with spoons, but also with artificial flies. Like other Pacific salmon, it is most attracted to large, bright fancy lures, yellow, green, orange or pink, additionally decorated with shiny lurex. The flies should move at the bottom at a slow pace, evenly or in short bursts.

Pink salmon rich in vitamins and minerals such as: vitamin B1 - 13.3%, choline - 18.9%, vitamin B5 - 15%, vitamin B6 - 30.6%, vitamin B12 - 138.3%, vitamin D - 109% , vitamin PP - 40.5%, potassium - 13.4%, phosphorus - 25%, iodine - 33.3%, cobalt - 200%, copper - 11%, selenium - 81.1%, chromium - 110%

How pink salmon is useful

• Vitamin B1 is part of the most important enzymes of carbohydrate and energy metabolism, providing the body with energy and plastic substances, as well as the metabolism of branched amino acids. A lack of this vitamin leads to serious disorders of the nervous, digestive and cardiovascular systems.
• Kholin is part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, and acts as a lipotropic factor.
• Vitamin B5 participates in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestines, supports the function of the adrenal cortex. A lack of pantothenic acid can lead to damage to the skin and mucous membranes.
• Vitamin B6 participates in maintaining the immune response, processes of inhibition and excitation in the central nervous system, in the transformation of amino acids, the metabolism of tryptophan, lipids and nucleic acids, promotes the normal formation of red blood cells, maintaining normal levels of homocysteine ​​in the blood. Insufficient intake of vitamin B6 is accompanied by decreased appetite, impaired skin condition, and the development of homocysteinemia and anemia.
• Vitamin B12 plays important role in the metabolism and transformation of amino acids. Folate and vitamin B12 are interconnected vitamins that are involved in hematopoiesis. A lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, and thrombocytopenia.
• Vitamin D maintains homeostasis of calcium and phosphorus, carries out the processes of mineralization of bone tissue. A lack of vitamin D leads to impaired metabolism of calcium and phosphorus in the bones, increased demineralization of bone tissue, which leads to an increased risk of developing osteoporosis.
• Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disorders normal condition skin, gastrointestinal tract and nervous system.
• Potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of conducting nerve impulses and regulating pressure.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates the acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
• Iodine participates in the functioning of the thyroid gland, ensuring the formation of hormones (thyroxine and triiodothyronine). Necessary for the growth and differentiation of cells of all tissues of the human body, mitochondrial respiration, regulation of transmembrane transport of sodium and hormones. Insufficient intake leads to endemic goiter with hypothyroidism and slow metabolism, arterial hypotension, stunting and mental development in children.
• Cobalt is part of vitamin B12. Activates metabolic enzymes fatty acids and folate metabolism.
• Copper is part of enzymes that have redox activity and are involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing oxygen to the tissues of the human body. Deficiency is manifested by disturbances in the formation of the cardiovascular system and skeleton, and the development of connective tissue dysplasia.
• Selenium- an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, participates in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Beck disease (osteoarthritis with multiple deformities of the joints, spine and limbs), Keshan disease (endemic myocardiopathy), and hereditary thrombasthenia.
• Chromium participates in the regulation of blood glucose levels, enhancing the effect of insulin. Deficiency leads to decreased glucose tolerance.

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Pink salmon is a real delicacy. Many people have this product in their diet. Nutritionists say that pink salmon can bring both benefit and harm to the body. Let's figure out together how to eat commercial fish meat correctly.

Habitat, fishery

The famous fish belongs to the salmon family and is called “pink Pacific salmon.” Habitat: the northern regions of the Pacific Ocean and the lower reaches of rivers flowing into the Arctic Ocean. The lifespan of pink salmon is not much more than 2 years.

She is highly fertile. It got its name from characteristic feature. When males are in fresh water, before spawning they form a growth in the form of a hump. The meat has a reddish-pink tint. Among commercial species, it is valued lower than salmon and chum salmon. The main mining areas are considered to be the lower reaches of the Amur River and western Kamchatka.

Compound

Pink salmon meat contains many vitamins and minerals that ensure the normal functioning of vital systems in the body:

• Vitamin B6

  Vitamin PP

  Omega - 3

Calorie content

A low-calorie product can relieve hunger for a long time. Per 100 grams, the calorie content of pink salmon is 77 kcal. The meat of this fatty fish contains 60% proteins and virtually no carbohydrates. This property ensures rapid saturation of the body and maintaining a feeling of fullness for a long time.

Beneficial properties of pink salmon for the body

Very often, fish are forgotten about the benefits, undeservedly ignored, choosing from its more expensive relatives - trout or salmon, but unlike them, it is less fatty.

Pink Salmon Nutrients Essential for Health:

they are involved in the restoration of bone tissue, protecting cells from destruction and toxins,

beneficial substances take part in lipid metabolism, normalization of the functioning of gastrointestinal organs intestinal tract, slowing down the aging process,

eating a variety of dishes made from it will benefit the body, it rejuvenates and the fat balance in the skin is restored,

the condition of the skin noticeably improves - elasticity, firmness and healthy color return to it,

will benefit the nails, they also become stronger, thanks to calcium they get rid of fragility.

And a little more about the benefits of pink salmon, it has other valuable properties:

oxygen enrichment of cells;

improving the functioning of the endocrine glands;

improving the activity of the central nervous system;

stimulation of metabolic processes in cells;

regulation of blood sugar levels.

Fish is considered a powerful antioxidant; it helps improve cerebral circulation and thyroid function. If it is regularly consumed, the risk of developing allergies, diabetes, stomach ulcers, arthritis, hypertension or asthma is reduced.

Nutritionists advise eating delicious pink salmon meat once a week, the maximum serving should not exceed 80 g.

About the benefits of pink salmon

The components are easily absorbed in the body. According to doctors, salmon reduces the likelihood of developing osteoporosis, thyroid diseases, cancer, oncology, diabetes, as well as problems with the cardiovascular system.

Harm

• Pink salmon soup: head and tail, it will be tastier if you take the whole carcass. There is no need to cook the product for a long time. As soon as the water with the fish boils, the soup is ready in 15 minutes.

  If you want to bake or salt fish, give preference to gutted ones.

  Today, producers offer consumers a wide range of fish products. Fish is sold not only in whole carcasses, but also in pieces with and without skin. Steaks, fillets and sirloins for sale.

  If you like pink salmon in batter, buy fillets. The taste of this part of the meat is more delicate. The dish can serve as a snack. Pink salmon in batter is served hot or cold, the recipe is simple. The fillet is cut into pieces and dipped in batter. Fry each piece on both sides.

  Fried pink salmon steak is a treat that no one can resist.

  Carefully inspect the product you are about to buy:

  if the inside of the belly is pink, it means the fish is fresh,

  yellow color indicates the opposite, probably this fish was caught a long time ago or it was stored incorrectly,

  yellow-bellied pink salmon will taste bitter after cooking, which will spoil the taste of the dish,

  when buying a carcass with the head, look at the gills, they should be red, otherwise it is better not to touch such fish,

  look at the fins and tail; if they are dry, then the fish has gone through several defrosting and freezing cycles. Each such cycle deteriorates the quality of the product, the structure of the meat is destroyed, and the content useful substances decreases. Eating food from fish that has been repeatedly frozen and thawed can, at a minimum, result in gastrointestinal upset,

  river pink salmon is sold cheaper,

  buy industrially frozen fish,

  it is better to take products from large companies. Small producers often douse their catch with water before freezing to increase weight. As a result, almost half the weight is water,

  The weight of a medium-sized fish varies from 800 g to 1.5 kg. To enjoy fresh, quality fish for health benefits, buy it from a reputable place.

Pink salmon, also known to us as “pink salmon,” is one of the most popular commercial fish. It is found mainly in cold northern waters. Particularly common along the Pacific and Northern coasts Arctic Ocean. Every year, this fish migrates from salty to fresh water bodies, and then back. At the same time, the greatest nutritional value she represents even before her migration begins, because in river water its meat loses its pleasant pink tint, and with it its incomparable taste.
Pink salmon is an inexpensive fish. However, in modern restaurants they prepare real delicacies from it. Due to the high density of meat, this fish is very convenient for chefs to work with. In addition, each of us can make unique dishes from it. For example, this fish can be baked, fried, stewed, pickled and salted.

Compound

Pink salmon contains almost all trace elements known today. This is precisely what explains its special nutritional value.


So, the composition of that fish includes:

• Valuable protein that allows you to feel full even after eating a small piece.
• Omega-3 unsaturated fatty acids. They are responsible for the youth of all cells in our body, making them strong and resistant to any negative effects.
• Vitamins A, C and almost all existing B vitamins. In addition, pink salmon high percent contains vitamin PP, which is responsible for the stable functioning of the gastrointestinal tract, and is also extremely useful for the central nervous system. This vitamin is not present in all foods; moreover, it is not even in every fish. But pink salmon really has plenty of it.
• Iodine, which ensures the full functioning of the endocrine gland.
• Fluorine, potassium, sodium and zinc take part in hematopoiesis and also promote bone tissue regeneration.
• A variety of minerals necessary for the full functioning of the human body: sulfur, iron, magnesium, calcium, phosphorus, copper, manganese, cobalt, chlorine, chromium, nickel, molybdenum, etc.

Calorie content

Pink salmon can vary in fat content, which means that its calorie content can also vary greatly. But on average 100 g of this product contains from 140 to 170 kcal.

How many calories are contained in pink salmon is influenced by the method of its preparation.

For example, when stewed, it is an ideal dietary product, but as a result of smoking, its calorie content increases to almost 200 kcal.

Beneficial features

Thanks to its unique composition, pink salmon is so beneficial for the human body that it can be considered a real panacea for a number of various diseases.

• Regular consumption of pink salmon has a positive effect on the health of the central nervous system.
• Its meat is prescribed to people suffering from gastrointestinal diseases, as well as kidney diseases.
• Eating this fish can make the skin cleaner and fresher, and also improves the condition of the mucous membranes.
• Thanks to the content of Omega-3 unsaturated fatty acids, eating pink salmon can significantly delay the aging process, give energy and new strength.
• Omega-3 acids also act as natural antioxidants.
• Pink salmon helps regulate blood sugar.
• The high phosphorus content accelerates metabolism, and one of its compounds - phosphate salts - helps in the construction of skeletal tissue.
• Particular attention to the consumption of pink salmon should be given to all those who suffer from thyroid diseases, since this fish contains a lot of iodine.
• The high content of vitamin B6 is extremely beneficial for circulatory system brain This vitamin improves memory, increases performance and simply improves your mood.

Pink salmon in cosmetology

Pink salmon is actively used not only in cooking and the treatment of various diseases, but also in cosmetology. In particular, we are talking about its caviar. Thanks to its amazing properties, it helps restore youth and radiance to the skin, make hair thicker and silkier, and stimulate more intensive growth.
In order to use caviar in the composition cosmetics, highly efficient modern technologies, implementing necessary processing this product. That is why today only large cosmetology companies in the world are engaged in the creation of appropriate cosmetics. In most cases, their products are anti-aging in nature and are aimed at women over the age of 35.

Pink salmon for weight loss

Pink salmon is a dietary product that fits perfectly into the diet of those who are watching their weight or want to get rid of unnecessary pounds. The reason for this is the low fat content in its meat and at the same time high level energy value.
Since this fish contains a lot of valuable bek, even a small piece of it is enough to quickly satisfy your hunger and feel full for a long time. In this case, all calories consumed will be spent on maintaining vitality body, and not be deposited in the form of fatty layers.
A particularly pleasant point is that all diets that are based on eating pink salmon do not require you to limit your diet and count calories. Moreover, unlike most other diets, they do not harm the body because they do not deprive it of essential vitamins.


Of course, the dietary benefits of pink salmon largely depend on the method of its preparation. Thus, nutritionists under no circumstances recommend frying it or, for example, eating it canned, because in this case the meat is saturated with vegetable fats, and the number of calories in it increases.
It is best to cook pink salmon in the oven or steamed, then it will retain maximum of its beneficial properties. Prepared this way, it will not only be low in calories, but also incredibly juicy and tasty.
The cooked fish can be sprinkled with lemon juice and served with a vegetable side dish.

Good to know

In order for pink salmon to be tasty and truly beneficial to the body, it is necessary to choose and purchase it wisely. This fish, as a rule, arrives on the shelves of our stores frozen, and therefore determining its freshness is extremely difficult, but still possible. To do this, you just need to follow some tips:

• the gills must be clean and always red or pink, but not black or greenish;
• the abdomen should be pink, but not yellow;
• if traces of “windiness” are noticeable on the tail or fins, this indicates that the fish has been defrosted more than once.

Also, if you buy fillets, pay attention to their color. If it is not pink, but whitish, this means that the fish was caught in a freshwater river. That is, its meat is noticeably inferior in its taste qualities pink salmon caught in the sea.

Harmful properties

Pink salmon has virtually no contraindications. However, some people may have an intolerance to seafood products. In this case, its use should be treated with extreme caution. In addition, those who are allergic to products containing iodine and phosphorus should avoid using it as food.
Doctors also recommend that people suffering from gastrointestinal ulcers and chronic liver diseases not get carried away with consuming pink salmon.
Do you like to treat yourself to smoked fish? There is nothing wrong with this as long as you adhere to the principles of moderation. The only condition is that you should not eat the skin of smoked pink salmon. The fact is that during the smoking process various harmful substances accumulate in it, which can adversely affect your health.

Pink salmon is a representative of the salmon species. Pink salmon is the second name of this fish. It occupies a special place in fishing. This value is due to the presence of pink salmon in tender, nutritious and tasty meat.

Appearance

Pink salmon are the smallest of all salmon found in the Pacific Ocean. Average individuals grow up to 64 centimeters in length with a body weight of up to 2 kilograms. Female pink salmon are significantly smaller in size than males. It was not uncommon for fishermen to come across specimens weighing up to 6 kilograms. The literature describes information that fishermen caught pink salmon that weighed almost 7 kilograms and was 76 centimeters in length (details in the photo).

Pink salmon has a slender, torpedo-shaped body with a fairly large head and a large mouth. The upper jaw bone extends beyond the posterior edges of the eyes. The fish has up to 15 gill rays and up to 33 gill rakers, which are very long and thin. The anal fin contains up to 16 branched rays, and there is a distinct notch for the caudal fin. This fish is shown in more detail in the photo.

Pink salmon has small scales. The lateral line contains over 150 scales. Fish has different colors, which may vary depending on the life cycle. In the very early age, river fry are silver in color, with light sides and a warm back. Pink salmon fry, unlike pied fry and other representatives of salmon species, do not have a protective coloration.

There are no stripes or spots on the entire body, including the fins. Pink salmon fry have translucent, colorless fins. The presence of dark spots appears in older individuals, when the fish begins to lead a marine life cycle. Pink salmon living in the sea have a typically pelagic coloration, with a silver-steel general background.

At the time when pink salmon is preparing for the spawning period, it “dresses” in its nuptial attire (details in the photo). The body is painted in all sorts of shades, from green-brown to dark purple. Males' body proportions change greatly during this period. A hump grows on the back, the jaws become strongly bent and lengthened, and the teeth become larger. And females practically do not change the proportions of their body during the spawning period.

Distribution and habitats

Pink salmon can be found in the waters of the Pacific Ocean, along the American and Asian coasts. It enters the territory of our country during the spawning period, is found in the rivers of the Bering Sea and goes south to the Peter the Great Gulf. Less commonly, pink salmon can be found in rivers that are tributaries of the Arctic Ocean. The fish swims to Amguema, Kolyma, Indigirka, Yana and Lena. In America it is found on the coast of Alaska up to the Sacramento River.

In 2001, pink salmon were caught in the Pyasina River, near Pestsovy Island. Along the Amur River the fish rise quite low, but in the Ussuri River they are not found at all. Pink salmon were spotted near Kamchatka, Sakhalin, Kuril Islands and in Japan, around the island of Hokkaido. The northern waters of the Pacific Ocean are especially rich in pink salmon. During feeding, the fish mix with American and Asian stocks.

Diet

During the marine life cycle, pink salmon actively feed, gaining body weight, thereby preparing for migration to spawning grounds. This is due to the fact that during the spawning period this fish stops feeding completely, which leads to a significant loss of weight. The pink salmon menu includes very high-calorie food. Prefers to eat small fish.

Crustaceans occupy a priority place in the diet. Thanks to this menu, this fish grows and matures very quickly. After just a year and a half of living in sea ​​waters, she returns to the rivers again to sweep the river and subsequent death. The larvae feed primarily on crustaceans and insects.

Reproduction

The spawning period takes place in the summer–autumn period. Pink salmon begin to enter the rivers in July, and spawning ends in September. As a rule, the fish goes to the places where it was born. Priority spawning sites are fast rivers with the presence of pebble-sandy soil.

Pink salmon spawn the largest of all salmon eggs, which reach a diameter of up to 6 millimeters. The fertility of pink salmon depends on its size. The average female can lay 1,600 eggs. After 3 months, the eggs begin to hatch into fry, which remain in the rivers until the end of spring. At the end of May - beginning of June, young pink salmon go to the seas.

Pink salmon is the smallest representative of the salmon family. Thanks to its gentle, nourishing and healthy meat, this fish has a very high commercial value. Distributed in the northern waters of the Pacific Ocean. During the spawning period it goes into the rivers.