Salmon divergence. Salmon eggs are laid in freshwater streams typically at high latitudes. The eggs hatch into alevin or sac fry. The fry quickly develop into parr with camouflaging vertical stripes. The parr stay for six months to three years in their natal stream before becoming smolts, which are distinguished by their bright, silvery colour with scales that are easily rubbed off. Only 10% of all salmon eggs are estimated to survive to this stage. The smolt body chemistry changes, allowing them to live in salt water. While a few species of salmon remain in fresh water throughout their life cycle,
Salmon as food and boneless canned salmon is also available. Raw salmon flesh may contain "Anisakis" nematodes, marine parasites that cause Anisakiasis. Before the availability of refrigeration, Japan did not consume raw salmon. Salmon and salmon roe have only recently come into use in making sashimi (raw fish) and sushi, with the introduction of parasite-free Norwegian salmon in the late 1980s. Ordinary types of cooked salmon contain 500–1500 mg DHA and 300–1000 mg EPA (two similar species of fatty acids) per 100 grams Unlike most common farmed fish, Salmon bones are not easy to notice in the mouth because they are usually quite