Atlantic salmon from the Latin "salmo", meaning salmon, and "salar", meaning leaper, according to M. Barton, but more likely meaning "resident of salt water" . Lewis and Short's Latin Dictionary (Clarendon Press, Oxford, 1879) translates "salar" as a kind of trout from its use in the "Idylls" of the poet Ausonius (4th century CE). Later, the differently coloured smolts were found to be the same species. Other names used to reference Atlantic salmon are: bay salmon, black salmon, caplin-scull salmon, Sebago salmon, silver salmon, fiddler, or outside salmon. At different points in their maturation and life cycle, they are known as parr,
Salmon as food canthaxanthin are, in contrast, minor. The vast majority of Atlantic salmon available on the world market are farmed (almost 99%), whereas the majority of Pacific salmon are wild caught (greater than 80%). Canned salmon in the U.S. is usually wild Pacific catch, though some farmed salmon is available in canned form. Smoked salmon is another popular preparation method, and can either be hot or cold smoked. Lox can refer either to cold smoked salmon or to salmon cured in a brine solution (also called gravlax). Traditional canned salmon includes some skin (which is harmless) and bone (which adds calcium). Skinless