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Salmon, Chum (wild Pacific)
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Chum salmon has the widest geographic range of all Pacific salmon, with runs in Japan, Russia, and along the Pacific coast of North America from Washington state to Kotzebue, Alaska (north of the Arctic Circle). Japan is home to the world’s largest chum salmon fishery; annual catches can vary by 25 percent, but in a good year, Japan catches 136,000 - 227,000 MT (300–500 million pounds), all of which originate in hatcheries. The second-largest chum fishery—the Alaskan fishery—produces about 85 percent of the U.S. chum catch (the rest is caught in Washington State). In the U.S. chum is the third largest salmon fishery, with landings over 49,000 MT (110 million pounds) in 2004.
The challenge with chum salmon is not in finding it, but in getting what you pay for. The skin color, flesh color, and oil content of chum vary much more than other salmon species. This is because chum spawns close to the ocean, which means it does not build up a large quantity of oil, so the quality of its flesh can change dramatically in a short time. The highest-quality chum salmon is called “silver brite,” referring to its bright silver skin color (not to be confused with coho, which is often called “silver”).
The northern Japanese hatchery-based fishery is run by a cooperative that uses fish traps, which minimize handling and produce a very high-quality product.
Chum, also referred to as “dog” or “keta” salmon, averages about eight pounds and is caught mostly by gill nets or purse seines.CONSERVATION NOTES
Although many salmon stocks on the Pacific Coast are threatened with extinction, others are in very good shape. Some chum salmon runs in Oregon and Washington State are currently listed as threatened under the U.S. Endangered Species Act. Historically, chum were found as far south as northern California, yet habitat loss and degradation led to their extinction from California and parts of Oregon.
As with other species of salmon, better habitat conditions in Alaska support healthy populations. All wild Alaska salmon has been certified as sustainable to the Marine Stewardship Council (MSC) standard, and wild salmon fisheries in British Columbia are currently undergoing assessment for certification.IN SEASON
Late June through September
PRODUCT FORM
FRESH AND FROZEN:
- Whole, headed and gutted
- Steaks
- Fillets
- Smoked
- Canned
BUYING TIPS
The most important thing to keep in mind when buying wild salmon is that no matter how well fishermen and processors handle their fish, there will still be major quality differences due to natural variability. The key is not to buy based solely on species (all chum is not created equal), but to learn about specific runs and their characteristics so you can find the perfect salmon for your needs.
- Chum is graded 2–4, 4–6, 6–9, and 9 up.
- Chum skin color grades: ‘brite’, ‘semi-brite’, ‘dark’
- Flesh color can vary for chum salmon depending on capture location and age.
- Chum salmon have lower oil content than other species of Pacific salmon.
ASSOCIATIONS
Alaska Seafood Marketing Institute (ASMI)
311 N. Franklin St., Suite 200, Juneau, AK 99801, Phone: 800–478–2903, Fax: 907–465–5572, Web Site: www.alaskaseafood.org Email: info@alaskaseafood.org • Promotes major Alaska seafoods, with an emphasis on salmon. The Web site contains a variety of useful information, including recipes, promotional materials, and a directory of suppliers.
BC (British Columbia) Salmon Marketing Council
1100–1200 West 73rd Avenue, Vancouver, BC Canada V6P 6G5, Phone: 604–267–3030, Fax: 604–266–3097, Web Site: www.bcsalmon.ca Email: bcsmc@bcsalmon.ca • Provides information and materials for wild British Columbia salmon.
California Salmon Council
P.O. Box 2255, Folsom, CA 95763, Phone: 916–933–7050, Fax: 916–733–7055, Web Site: www.calkingsalmon.org, Email: info@calkingsalmon.org · The California Salmon Council promotes troll-caught wild king salmon. Its web site offers promotional tips and recipes and has a directory of California king salmon suppliers.
© 2006 Seafood Choices Alliance