Chinook salmon successful at guarding their redds. Chinook eggs hatch, 90 to 150 days after deposition, depending upon water temperature. Egg deposits are timed to ensure the young salmon fry emerge during an appropriate season for survival and growth. Fry and parr (young fish) usually stay in fresh water 12 to 18 months before traveling downstream to estuaries, where they remain as smolts for several months. Some Chinooks return to the fresh water one or two years earlier than their counterparts, and are referred to as "jack" salmon. "Jack" salmon are typically less than long, but are sexually mature and return at
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