The average life span of salmon is between five and seven years, in which time they go through an amazing transition between fresh water and salt water - anadromous. Typically, salmon is harvested around their fifth or sixth year, just after they swim up stream to lay their eggs. Here in Hokkaido, salmon is typically enjoyed at around the third year of the salmon's life; just before they lay their eggs. The meat is juicer, pinker, and more flavorsome than any salmon you've ever had at this age. I baked everything you see in this picture, and I didn't have to add any seasoning either. I must've ate everything except its head. This is best enjoyed over a nice bowl of hot premium Japanese rice.