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,
Smoked salmon are a popular appetizer in Europe, usually served with some kind of bread. In the United Kingdom they are typically eaten with brown bread and a squeeze of lemon. In Germany they are eaten on toast or black bread. In Jewish cuisine, smoked or brined salmon is called lox and is usually eaten on a bagel with cream cheese. Smoked salmon is sometimes used in sushi, though not widely in Japan; it is more likely to be encountered in North American sushi bars. The Philly Roll combines smoked salmon and cream cheese and rolls these in rice and nori. Smoking