Sockeye salmon over Bonneville Dam on the Columbia River. Lower temperatures in 2008 North Pacific waters brought in fatter plankton, which, along with greater outflows of Columbia River water, fed the resurgent populations. Proposed legislative efforts, such as the Northern Rockies Ecosystem Protection Act, are attempting to protect the headwaters of the sockeye salmon by preventing industrial development in roadless areas. Record numbers of a once-waning population of sockeye salmon have been returning to the Northwest's Columbia Basin (as of June 2012), with thousands more crossing the river's dams in a single day than the total numbers seen in some previous years.
Canned fish canned tuna is used for sandwiches, 22 percent for salads, and 15 percent for casseroles and dried, packaged meal mixes. Other fish that is canned includes cod, mackerel, herring, and pilchard (a type of sardine). Canned fish Canned fish are fish which have been processed, sealed in an airtight container such as a sealed tin can, and subjected to heat. Canning is a method of preserving food, and provides a typical shelf life ranging from one to five years. Fish have low acidity, levels at which microbes can flourish. From a public safety point of view, foods with low acidity