The ketalach can grow up to 100 centimetres long and weigh over 15 kilograms.
The delicate pink or orange/red meat has a strong taste. Salmon is an all-rounder and is suitable for roasting, grilling, steaming, cooking, smoking and marinating.
The wild salmon has a particularly high content of valuable Omega-3 fatty acids.
Also known as the dog salmon, the chum salmon lives on the American Pacific coastline between Alaska and Oregon. It is also found on the Asian coastline in the Bering Sea, and in the southern part of the Sea of Okhotsk (towards Japan and Korea).
The salmon are born inland, in lakes and fast-flowing rivers. They then head into the sea, which takes up to three years. They stay there for two to four years, before they head back to their birthplace to spawn.
Young fish eat plankton and insects, whereas adults feed on molluscs, crabs and small fish.
In the sea it has a silvery blue-green colour. In fresh water males have a dark green to black back, reddish-grey sides with vertical green stripes. Females are similarly coloured, but with less distinct markings.
Due to the changed hormone balance in fresh water, the salmon die shortly after the spawning season.
Purse Seine (PS)
Purse seines (Purse Seine=PS) are mainly used for schooling fish. These nets are laid out in a ring around a school of fish. Once the school of fish has been encircled, the net is closed with the aid of a line.
Cremige Dill-Wildlachs-Paste, Grilled salmon steaks with avocado - tomato salad, Wild salmon with tomatoes and zucchini, Wild salmon fillets with tagliatelle in a white wine sauce
Purse Seine (PS)