| Family: |
Salmonidae (Salmonids), subfamily: Salmoninae |
| Max. size: |
100 cm FL (male/unsexed); max.weight: 16 kg; max. reported age: 7 years |
| Environment: |
benthopelagic; freshwater; brackish; marine; depth range 0 - 250 m, anadromous |
| Distribution: |
North Pacific: Korea , Japan, Okhotsk and Bering Sea (Ref. 1998), Arctic Alaska south to San Diego, California, USA. Asia: Iran (Ref. 39702). |
| Diagnosis: |
Dorsal spines (total): 0-0; Dorsal soft rays (total): 10-14; Anal spines: 0-0; Anal soft rays: 13-17; Vertebrae: 59-71. Distinguished by the lack of distinct black spots on the back and tail and by the presence of 18 to 28 short, stout, smooth gill rakers on the first arch (Ref. 27547). Pelvic fins with axillary process; caudal truncate to slightly emarginate (Ref. 27547). Large individuals are steel-blue dorsally, with speckles of black; silver on the sides; silvery to white ventrally. Males have tinges of black on the tips of its caudal, anal and pectoral fins. Spawning males are dark olive to black dorsally; grey-red with green vertical bars on the sides; dark grey ventrally; anal and pelvic fins with white tips. Spawning females resemble spawning males but less distinctly marked. |
| Biology: |
Inhabits ocean and coastal streams (Ref. 86798). Migrating fry form schools in estuaries, remain close to shore for a few months and finally disperse to enter the sea (Ref. 1998). Epipelagic (Ref. 58426). Juveniles and adults feed mainly on copepods, tunicates and euphausiids but also on pteropods, squid and small fishes (Ref. 1998). Adults cease feeding in freshwater (Ref. 1998). Males and females die after spawning. The catch is mostly canned but also sold fresh, dried-salted, smoked, and frozen. Eaten steamed, fried, broiled, boiled, microwaved, and baked (Ref. 9988). Utilized for caviar. |
| IUCN Red List Status: |
Not Evaluated (N.E.) Ref. (130435)
|
| Threat to humans: |
harmless |
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