Cherry salmon, also known as Masu salmon, is a species of salmon found primarily in the western Pacific Ocean. They are native to the coastal waters of Japan, Korea, and Russia, and are known for their distinctive pinkish-red flesh. Cherry salmon typically inhabit freshwater rivers and streams during their spawning season, which occurs in the spring. This species is smaller than other salmon types, usually weighing between 3 to 10 pounds. Cherry salmon are an important part of the local ecosystem and are also valued for their culinary qualities, making them a popular choice in various dishes, especially in Japanese cuisine.