A noble fish that is spawned in fresh water before migrating to the sea, returning several years later to its original upstream waters to spawn, thus completing its life cycle. Salmon meat ranges from very pale to deep orange red, depending on species and habitat. In the United States, the king or chinook salmon is largest; the coho salmon is smaller and paler-fleshed; the sockeye turns deep red before spawning and is considered choice for canning. The northern Pacific and Atlantic Oceans provide feeding grounds for marine salmon, in addition to landlocked salmon. The firm, rich, flavorful meatbefore spawninglends itself to varied culinary preparations, simple or elaborate; cured salmon is a great delicacy; the specific types are separately entered.