Cherry salmon

The cherry salmon, or masu salmon (Oncorhynchus masou masou), is a Pacific salmon of the northwest Pacific, prized in Japan as a food fish that commands a higher market price than its salmon relatives. Some populations spend their entire lives in fresh water, while others migrate between rivers and the sea in the classic salmon pattern. It is normally marketed fresh or frozen, and a traditional fermented preparation, sushi-like in character, preserves it through salting and lactic fermentation. Its firm flesh suits grilling and simmered dishes, though the premium price keeps it a specialty item outside Japan. As with all salmon, unbroken cold-chain handling protects its quality from catch to retail.