Wild salmon grow in the ocean, and spawn in the rivers. Salmon spawn once and die afterward. Wild salmon eventually migrate to sea, then return to their stream of birth to spawn.

Salmon is known for it's colorful flesh. The color and flavor of salmon depends upon fat content and the environment in which it matured. Salmon is high in Omega-3 fatty acids which is well known as having health benefits. Studies have shown that smoked salmon has a very low levels of mercury compared to many other fish.

Five species of wild Pacific salmon include Sockeye or Red(Oncorhynchus nerka), Chinook or King(Oncorhynchus tshawytscha), Coho or Silver(Oncorhynchus kisutch), Keta, Dog or Chum (Oncorhynchus keta), and Pink or Humpy (Oncorhynchus gorbuscha).


Atlantic salmon (Salmo salar), prized for their searing runs, Atlantic salmon are favorites among East Coast fly fishermen. Wild Atlantic salmon in the United States now persist only in Maine. Restoration efforts in several rivers of New England.

Salmon are caught by trolling, using cut baits, casting artificial lures and by flyfishing. The fishes size and brute strength call for medium to heavy tackle.

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