FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
SALMON
The Wide Encyclopedia of Cookery. An Encyclopedic Handbook for the Homemaker covering Foods and Beverages-their Purchase, Preparation, and Service. 1951. Wm. H. Wise & Co., Inc., New York.
of all the edible fish, the salmon is best equipped with regard to teetch. Its snout is pointed, its jaws nearly equal, the head small and the body elongated, with a thick and gracefully cured back. The ordinary length of this fish is from two and one-half to three feet, and the average weight from 15 to 25 pounds, although many have been caught weighing considerable more. Below the lateral line, the color is of a bluish-slate, melting delicately away into a silver-white, blended with shading of an iris hue over the rest of the body.
Garrett, Theodore Francis (edited by). 1898. the Encyclopedia of Practical Cookery. L. Upcott Gill, 170, Strand, W.C. London. Vol. III
is a table fish (Salmo salar) where freshness can always be determined by the redness of the gills and the brillancy of the eye, which should be of a clear red and transparent. The flesh should be firm, and the fish short and round in shape.
Berzok, Lindsa Murray. 2005. American Indian Food. Food in American History. Greenwood Press, Westport, Connecticut.
For both Northwest Coast and California Indians, salmon was the primary food. During fishing season, which extended from May to November, the natives temporarily relocated to summer villages on the banks of streams and rivers. The water teemed with salmon swimming upstream to spawn. The fishers poised on either side of the water with spears raised. They also set up weirs, traps consisting of two open willow fences spanning the river. Fish heading upriver were able to navigate through the lower grid but became penned by the upper one. Then, wielding three-pronged harpoons, it was easy to catch dozens of fish at once. After gutting the salmon, the women splayed them open and mounted them on upright poles around an open fire so they could smoke-dry for about ten days. The dried fish could be stored for year-round use.
Grimes, William. 2004. Eating Your Worlds. Oxford University Press.
is a large edible fish that is a popular game fish, much prized for its pink flesh.
- ORIGIN Middle English samoun, from Anglo-Norman French saumoun, from Latin salmo, salmon.
Excerpts from Bender, Arnold E. 1990. Dictionary of Nutrition and Food Technology. Butterworths, Boston.
Salmo salar; cherry salmon - Onchorhynchus masou, O. kisutch; pink - O. gorbuscha; red or sockeye - O nerka; spring or King or Chinook - O. tschwytscha
