Chum Salmon has a mild, slightly sweet flavor and firm, flaky flesh that is similar in texture to sockeye salmon. Chum salmon is often used in canning and processing.
Chum Salmon, also known as dog or keta salmon, is a species of salmon native to the northern Pacific Ocean and parts of the Arctic Ocean. It is a commercially important species, particularly in Alaska and Russia. In this article, we will discuss the appearance, habitat, fishing methods, culinary uses, and conservation of chum salmon.
Chum salmon are the second largest species of Pacific salmon, after Chinook salmon. They have a streamlined body shape, with a pointed head and small scales. Chum salmon are known for their distinctive coloration, which includes a metallic greenish-blue back, silver sides, and irregular vertical bars of black or dark green along their sides. During spawning, their coloration changes to a dark red or maroon on their back and sides, with dark greenish-black vertical bars.
Chum salmon are an anadromous species, meaning they are born in freshwater but migrate to the ocean to mature and grow before returning to freshwater to spawn. They are found in the northern Pacific Ocean, including the Bering Sea, Aleutian Islands, and coastal areas of Alaska, Russia, and Japan. Chum salmon also inhabit some rivers and streams in Alaska, British Columbia, and the Pacific Northwest of the United States.
Fishing and Seasonality
Commercial fishing for chum salmon typically occurs in the ocean using gillnets or purse seines. In Alaska, chum salmon are primarily harvested in the fall during their spawning migration, while in Russia, they are harvested in both the fall and the spring. Chum salmon are also caught by recreational anglers, particularly in freshwater environments.
Chum salmon is a versatile species that can be prepared in a variety of ways, including grilling, smoking, and baking. It has a mild, slightly sweet flavor and firm, flaky flesh that is similar in texture to sockeye salmon. Chum salmon is often used in canning and processing, and is a popular choice for making salmon burgers and patties.
Chum salmon are generally considered to be a species of least concern by the International Union for Conservation of Nature (IUCN). However, there are some concerns about the impact of commercial fishing on chum salmon populations, particularly in areas where overfishing has occurred. In addition, habitat loss, pollution, and climate change are also potential threats to chum salmon populations.