humpback salmon

Oncorhynchus gorbuscha


The humpback salmon has an average length of 40 to 50 centimetres, but can be up to 65 centimetres long. It can weigh up to 2 kg.


The delicate pink or orange/red meat has a fine and strong taste. Salmon is an all-rounder and is suitable for roasting, grilling, steaming, cooking, smoking and marinating.

Nutrition infos

The wild salmon has a particularly high content of valuable Omega-3 fatty acids.



Natural habitat

The distribution area of this wild salmon extends over the coastal parts of the North Pacific and the flowing waters from Alaska to California as well as in Russia from the Lena to Peter the Great Bay.


Born in freshwater, salmon live in salt water and only return to freshwater for spawning. The brood hatches in winter and stays in freshwater for a time, before heading out to sea.


The wild salmon has a particularly high content of valuable Omega-3 fatty acids


The salmon has a stocky and high-backed body. Its head is tapered and the mouth has a very large gap, which reaches past the eyes. Humpback salmon are silvery-blue with a blue/green back and black oval spots.


During the spawning period, physical changes occur (humpback, spawning hook, discolouration), which are due to a change in the hormone balance. These changes are irreversible, and the fish die shortly after spawning.

Fishing method

bottom otter trawls (OTB)

OTB is the abbreviation for the fishing method bottom otter trawls. The funnel-shaped body of the net, which consists of different mesh sizes, is provided with a wing on each side at the front, which together with the upper and lower tension form a net opening reinforced by lines. The horizontal opening of the net is mainly achieved by two otter boards. The vertical opening is achieved by buoyancy bodies and weights on the bottom rope. The so-called ground tackle is adapted to the ground conditions. It usually consists of rubber discs, rollers or other spacers mounted on steel wire and is designed to maximise the catching capacity of the net and at the same time protect it from damage caused by uneven ground. Undesirable by-catches in this fishery are currently reduced by mesh sizes and mesh shapes and by sorting, selecting or guiding grids, especially at the end of the net (codend). So-called escape windows of square meshes in turn allow smaller fish to escape, while larger animals cannot pass through these windows.

Fishing area(s)


Fishing method

bottom otter trawls (OTB)