Salmon

Salmon, sam′un, n. a large fish, brownish above, with silvery sides, the delicate flesh reddish-orange in colour—ascending rivers to spawn: the upper bricks in a kiln which receive the least heat.—ns. Sal′mō, the leading genus of Salmonidæ; Salm′on-col′our, an orange-pink; Salm′onet, a young salmon; Salm′on-fish′ery, a place where salmon-fishing is carried on; Salm′on-fly, any kind of artificial fly for taking salmon; Salm′on-fry, salmon under two years old; Salm′oning, the salmon industry, as canning; Salm′on-kill′er, a sort of stickleback; Salm′on-leap, -ladd′er, a series of steps to permit a salmon to pass up-stream.—adj. Salm′onoid.—ns. Salm′on-peal, -peel, a grilse under 2 lb.; Salm′on-spear, an instrument used in spearing salmon; Salm′on-spring, a smolt or young salmon of the first year; Salm′on-tack′le, the rod, line, and fly with which salmon are taken; Salm′on-trout, a trout like the salmon, but smaller and thicker in proportion; Salm′on-weir, a weir specially designed to take salmon.—Black salmon, the great lake trout; Burnett salmon, a fish with reddish flesh like a salmon; Calvered salmon, pickled salmon; Cornish salmon, the pollack; Kelp salmon, a serranoid fish; Kippered Salmon, salmon salted and smoke-dried; Quoddy salmon, the pollack; Sea salmon, the pollack; White salmon, a carangoid Californian fish. [O. Fr. saulmon—L. salmo, from salīre, to leap.]