Salmon Salt

Salmon

Salmon are any of several commercially important species of ray-finned fish that can live in either freshwater or saltwater from the genera Salmo and Oncorhynchus of the family Salmonidae, native to tributaries of the North Atlantic (Salmo) and North Pacific (Oncorhynchus) basins. Salmon is a colloquial or common name used for fish in this group, but is not a scientific name. Other closely related fish in the same family include trout, char, grayling, whitefish, lenok and taimen, all coldwater fish of the subarctic and cooler temperate regions with some sporadic endorheic populations in Central Asia.

Salt

Salt is a mineral composed primarily of sodium chloride (NaCl). When used in food, especially in granulated form, it is more formally called table salt. In the form of a natural crystalline mineral, salt is also known as rock salt or halite. Salt is essential for life in general, and saltiness is one of the basic human tastes. Salt is one of the oldest and most ubiquitous food seasonings, and is known to uniformly improve the taste perception of food. Salting, brining, and pickling are ancient and important methods of food preservation.

Salmon (color)

Salmon is a warm color ranging from light orange to pink, named after the color of salmon flesh.

salmon

Noun

1. One of several species of fish, typically of the Salmoninae subfamily, brownish above with silvery sides and delicate pinkish-orange flesh; they ascend rivers to spawn.
2. A meal or dish made from this fish.

Adjective

1. Having a pale pinkish-orange colour.

salt

Noun

1. A common substance, chemically consisting mainly of sodium chloride (NaCl), used extensively as a food ingredient, seasoning, condiment, and preservative.
2. One of the compounds formed from the reaction of an acid with a base, where a positive ion replaces a hydrogen of the acid.

Adjective

1. Of water: containing salt, saline.
2. Treated with salt as a preservative; cured with salt, salted.