Salmon cured in brine and then smoked in low temperature so that the flesh remains uncooked.
Liquid oxygen (molecular oxygen in liquid form).
A meal or dish made from this fish.
One of several species of fish, typically of the Salmoninae subfamily, brownish above with silvery sides and delicate pinkish-orange flesh; they ascend rivers to spawn.
snout (tobacco; from salmon and trout)
The upper bricks in a kiln which receive the least heat.
A pale pinkish-orange colour, the colour of cooked salmon.
To ride a bicycle the wrong way down a one-way street.
Having a pale pinkish-orange colour.