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Parr
This is the name applied to salmon until the close of their second year, when they lose their dark lateral bars by the super-addition of a silvery pigment. (See SALMON.)
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Home › The Principles of Cookery › Parr
This is the name applied to salmon until the close of their second year, when they lose their dark lateral bars by the super-addition of a silvery pigment. (See SALMON.)