The blue-back salmon (_Oncorhynchus nerka_),[8] also called red salmon, sukkegh, or sockeye, usually weighs from 5 to 8 pounds. It has about 14 developed anal rays, 14 branchiostegals, and 75 to 95 pyloric cœca. The gill-rakers are more numerous than in any other salmon, the number being usually about 39 (16 + 23). The scales are larger, there being 130 to 140 in the lateral line. In the spring the form is plumply rounded, and the color is a clear bright blue above, silvery below, and everywhere immaculate. Young fishes often show a few round black spots, which disappear when they enter the sea. Fall specimens in the lakes are bright crimson in color, the head clear olive-green, and they become in a high degree hook-nosed and slab-sided, and bear little resemblance to the spring run. Young spawning male grilse follow the changes which take place in the adult, although often not more than half a pound in weight. These little fishes often appear in mountain lakes, but whether they are landlocked or have come up from the sea is still unsettled. These dwarf forms, called kokos by the Indians and benimasu in Japan, form the subspecies _Oncorhynchus nerka kennerlyi_. The flesh in this species is firmer than that of any other and very red, of good flavor, though drier and less rich than the king-salmon. Footnote 8: For valuable records of the natural history of this species the reader is referred to various papers by Dr. Barton Warren Evermann in the Bulletins of the United States Fish Commission and elsewhere. The silver salmon, or coho (_Oncorhynchus milktschitsch_, or _kisutch_), reaches a weight of 5 to 8 pounds. It has 13 developed rays in the anal, 13 branchiostegals, 23 (10 + 13) gill-rakers, and 45 to 80 pyloric cœca. There are about 127 scales in the lateral line. The scales are thin and all except those of the lateral line readily fall off. This feature distinguishes the species readily from the red salmon. In color it is silvery in spring, greenish above, and with a few faint black spots on the upper parts only. In the fall the males are mostly of a dirty red. The flesh in this species is of excellent flavor, but pale in color, and hence less valued than that of the quinnat and the red salmon. The dog-salmon, calico salmon, or chum, called saké in Japan (_Oncorhynchus keta_), reaches an average weight of about 7 to 10 pounds. It has about 14 anal rays, 14 branchiostegals, 24 (9 + 15) gill-rakers, and 140 to 185 pyloric cœca. There are about 150 scales in the lateral line. In spring it is dirty silvery, immaculate, or sprinkled with small black specks, the fins dusky, the sides with faint traces of gridiron-like bars. In the fall the male is brick-red or blackish, and its jaws are greatly distorted. The pale flesh is well flavored when fresh, but pale and mushy in texture and muddy in taste when canned. It is said to take salt well, and great numbers of salt dog-salmon are consumed in Japan.