muddy flavor (p. 193), particularly in the heat
of late summer and fall.
Salmons, Trouts, and Relatives
The salmons and trouts are among the most
familiar of our food fishes — and among the
most remarkable. The family is one of the
oldest among the fishes, going back more than
100 million years. The salmons are carnivores
that are born in freshwater, go to the sea to
mature, and return to their home streams to
spawn. The freshwater trouts evolved from
several landlocked groups of Atlantic and
Pacific salmon.
Salmons Salmon develop their muscle mass
and fat stores in order to fuel their egg
production and nonstop upstream migration,
processes that consume nearly half of their
weight and leave their flesh mushy and pale.
Salmon quality is thus at its peak as the fish