Actinopterygii (ray-finned fishes) >
Salmoniformes (Salmons) >
Salmonidae (Salmonids) > Salmoninae
Etymology: Oncorhynchus: Greek, onyx, -ychos = nail + Greek, rhyngchos = snout (Ref. 45335).
Environment / Climate / Range
Ecology
Marine; freshwater; brackish; benthopelagic; anadromous (Ref. 51243); depth range 0 - 250 m (Ref. 50550). Temperate; ? - 24°C (Ref. 35682); 67°N - 24°N, 130°E - 110°W (Ref. 54684)
Length at first maturity / Size / Weight / Age
Maturity: Lm 70.0 range ? - ? cm
Max length : 100.0 cm FL male/unsexed; (Ref. 559); common length : 58.0 cm TL male/unsexed; (Ref. 3561); max. published weight: 15.9 kg (Ref. 40637); max. reported age: 7 years (Ref. 1998)
Dorsal
spines
(total): 0;
Dorsal
soft rays
(total): 10-14;
Anal
spines: 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.
North Pacific: Korea , Japan, Okhotsk and Bering Sea (Ref. 1998), Arctic Alaska south to San Diego, California, USA. Asia: Iran (Ref. 39702).
Inhabits ocean and coastal streams. 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. The Alaska Salmon fishery of this species has been certified by the Marine Stewardship Council (http://www.msc.org/) as well-managed and sustainable (http://www.msc.org/html/content_485.htm).
Page, L.M. and B.M. Burr, 1991. A field guide to freshwater fishes of North America north of Mexico. Houghton Mifflin Company, Boston. 432 p.
IUCN Red List Status (Ref. 90363)
Threat to humans
Harmless
Human uses
Fisheries: highly commercial; aquaculture: commercial; gamefish: yes; aquarium: public aquariums
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Estimates of some properties based on empirical models
Phylogenetic diversity index (Ref.
82805): PD
50 = 0.5000 [Uniqueness, from 0.5 = low to 2.0 = high].
Bayesian length-weight: a=0.01091 (-0.13889 - 0.16072), b=3.16 (3.08 - 3.24), based on LWR estimates for species & genus-BS (Ref.
93245).
Trophic Level (Ref.
69278): 3.5 ±0.5 se; Based on diet studies.
Resilience (Ref.
69278): Medium, minimum population doubling time 1.4 - 4.4 years (K=0.27-0.45; tm=2-5; tmax=6).
Vulnerability (Ref.
59153): Moderate to high vulnerability (49 of 100) .
