Salmon Sashimi

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.

Sashimi

Sashimi is a Japanese delicacy that consists of fresh raw fish or other raw meat that is sliced into thin pieces, and is often eaten with soy sauce.

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.

sashimi

Noun

1. A dish consisting of thin slices or pieces of raw fish or meat.
2. A thin slice or piece of raw fish or meat.