Reference > Food Descriptions > S > Salmon > Salmon

Salmon

Salmon live in both fresh and salt waters, always going inland, usually to the head of rivers, during the spawning season. The young after a time seek salt water, but generally return to fresh water. Penobscot River Salmon are the best, and come from Maine and St. John, New Brunswick. The average weight of salmon is from fifteen to twenty-five pounds, and the flesh is of pinkish orange color. Salmon are in season from May to September, but frozen salmon may be obtained the greater part of the year. In the Columbia River and its tributaries salmon are so abundant that extensive canneries are built along the banks.

Print

Print recipe/article only

Source

The Boston Cooking-School Cook Book (1896).


comments powered by Disqus