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Yeah, like most natural salmon, they are born in fresh water, move to salt water where they live for a number of years, and mature, then return to the same stream and spawn again. Then die, leaving thier carcass to provide nutrients for the river, and helping thier smolt. It is an amazing characteristic of most salmon.


As for the Calico, it is more or less the spawning phase of the chum salmon

 http://en.wikipedia.org/wiki/Chum_salmon


While in this article is says they are the least commercially valuable of the big 5 salmon species, that is actually not quite true. The humpback or pink salmon is worth less per pound and is most often canned. Whereas now, most of the commercially caught chums are going to some of the poppular chain restuarants(Applebees, TGIF, etc). Where they serve them as sandwiches or something(I have never been to one). So yes I catch a considerable amount probably(7-10 ton average annually) We also harvest them for subsistence purposes. Because they are a bigger size than the sockeye(red) salmon, but run at the same time, they arent always the target fish, but here we pickle lots of them, eat them fresh, smoke them, and jar them. Most are somehow jarred. They are often called dog salmon for two reasons, because of the mean teeth they develop in the calico stage, but more importantly, the large heads they have are given to the dogs for food.


Mushers and pet owners alike will freeze them and provide that as a meal for thier dog. It is very nutritional, and the oils make the dog coats very shiny and healthy.


They also have per capita the highest levels of Omega 3 Fatty Acids.


Sorry gave you a drawn out answer, but when it comes to talking fish, I can get long winded. :D


Im glad I can help, just want to keep in mind any copyright issues. I probably broke some rule there. (But if the owner wants it removed I would comply.)


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