This one is salmon.

Salmon, also known as salmon, is a deep-sea fish that is one of the most commonly used foods. Salmon live in the Atlantic and Pacific Oceans, and can also be found in the Great Lakes and other lakes in the Americas.

Salmon are born in freshwater environments, then move to saltwater to grow and return to freshwater to breed. Legend has it that a salmon will swim back to its birthplace to reproduce, and studies have found that 90 percent of the salmon that swim into streams are born in the same stream, but how they know how to swim back to the same stream remains a mystery. Pacific species of salmon typically die within weeks of reproduction.

Salmon is a popular food and a very healthy one. Salmon meat is high in protein and OMEGA-3 fatty acids, but low in fat. Salmon is an orange-colored, red-fleshed fish, but there are a few white-fleshed wild varieties.

Most salmon produced in the Atlantic are 99 percent captive-bred, while those produced in the Pacific are more than 80 percent wild-caught.

Salmon can be eaten in a variety of ways, from Japanese salmon heads in dishes such as salt-grilled salmon, to smoked salmon in Europe and the United States, which is smoked hot or cold, or canned for storage. Before the invention of refrigeration, salmon was not eaten raw because of the presence of stomach nematodes or marine parasites in the flesh.