Abstract
Pink salmon ( Oncorhynchus gorbuscha) fry were reared under two temperature regimes. The lethal salinity for 50% of the individuals after 96 h of exposure to seawater and the ability to adjust extracellular muscle sodium levels were measured in various sizes of fry after transferring them from fresh- to seawater at three different temperature regimes. Our experiments show that large (360–500 mg) pink salmon fry are more sensitive to temperature during seawater adaptation than small (180–200 mg) fry. Our data suggest that pink salmon fry exhibit a high degree of seawater tolerance at optimal temperature regimes following prolonged rearing in freshwater such as experienced by juveniles migrating downstream in nature.
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