Scientific name for Chum or keta salmon
Common name(s) for Chum or keta salmon
Dog salmon, calico salmon, chub
Chum or keta salmon
Other language names for Chum or keta salmon
- French: Saumon keta
- German: Keta-Lachs
- Italian: Salmone keta
- Japanese: Sake
- Spanish: Salmón chum
Introduction to Chum or keta salmon
The most widely distributed of the five Pacific salmon species, chums are commercially harvested in the eastern North Pacific, from Del Mar, California, to the Mackenzie River in the Arctic Ocean, and south to Honshu, Japan. Chums caught commercially weigh between 6 and 12 pounds. Seine or gillnets are used to catch almost all chums. While the price is competitive, many customers avoid chums due to the fish’s variable quality. The tiny amounts of troll-caught chum generated by fisherman in British Columbia and Southeast Alaska are at the top of the chain. Fish taken in the Seine are also very tasty. Chum is rated on a sliding scale. Silverbrights are a kind of ocean-going fish with reddish-pink meat and a gleaming silver skin. Watermarks are visible above the lateral line on semibrights. Fall chum, dark chum, qualla, calico chum, and river chum are all names used to describe fish with watermarks below the lateral line.
Product Profile for Chum or keta salmon
The oil level of chum salmon is lower than that of other wild salmon, giving it a mild taste. It is, nevertheless, the meatiest and firmest of the wild species. The pinkish-orange meat of chum salmon is solid and gritty, and it is lighter in color than that of sockeye, coho, or chinook salmon. Meat is orange, pink, or red when it is raw. The color of the fish varies depending on where it was captured. During the upSteam journey to spawn, the meat gets paler and grayer. Fish with watermarks below the lateral line have mushy, flavorless flesh, even if it is pink.
Nutrition for Chum or keta salmon
Fat Calories: 34
Total Fat: 3.8 g
Saturated Fat: 0.8 g
Cholesterol: 74 mg
Sodium: 50 mg
Protein: 20.1 g
Omega 3: 0.7 g
Cooking tips for Chum or keta salmon
Chum meat works well in casseroles and other recipes where color isn’t an issue. Chum is frequently utilized in value-added goods because to its inexpensive price. Because chum is such a lean fish, it does not cook or broil as well as salmon. It’s best to use chum in recipes that are meant to keep the fish moist. When grilling, marinade beforehand and baste as needed.
Cooking methods for Chum or keta salmon
Bake, Broil , Grill , Poach , Smoke
Primary Product Forms for Chum or keta salmon
Fresh: H&G, Steaks, Fillets (bone-in/boneless)
Frozen: Dressed, H&G, Steaks, Fillets (bone-in/boneless), Sides (upon request)
Value-added: Canned, Blocks, Smoked
Prepared entrées: Patties, burgers, etc.
Global Supply for Chum or keta salmon
Japan, Russia, United States, Iran