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The chum salmon is one of the greater people from the salmon family averaging 10 pounds and 2-6 feet in length and every so often coming to as much as 40 pounds. It has a metallic blue back with pitifully spotted sides and a silver stomach. It is plenteous north of Oregon in the Pacific Ocean and can be found in freshwater streams where it goes to spawn. The meat of the chum salmon has a light pink concealing and has less oil than various sorts of salmon. The least prized of the salmon they are not as huge financially as various sorts of salmon. The chum salmon in like manner passes by the names of calico, keta, lekai, hayo and dog salmon and is often promoted as silverbrite salmon. It has a firm layered substance that is well off in improve and tolerably high in fat substance and remains clammy in the wake of cooking. The best ways to deal with cook chum salmon is to warm, singe or poach.

Did you understand that there are five sorts of Pacific salmon and one kinds of Atlantic salmon? Further, did you understand that all of the 5 kinds of Pacific salmon run wild in Alaska?

We’re satisfied with our wild salmon here in Alaska, and which is fine and dandy. From one point of view the wild salmon are extraordinary game fish and we Alaskans love to spend astonishing summer parts of the bargains testing them.

On the other hand our business fisheries are sound and self-proceeding. They can get enough wild salmon to satisfy most by far of the general enthusiasm for new wild filets in the restaurants and packaged wild salmon on market racks.

Chum Salmon

From time to time called “dog salmon” in Alaska, the chum salmon is a regular wellspring of dried fish for winter use.


Chum salmon have a metallic greenish-blue back surface with fine dim spots. They look like sockeye and silver salmon so eagerly that one needs to examine their gills and edges close to make a positive unmistakable confirmation.

While moving toward new water the chum salmon makes detectable vertical bars of green and purple, which gives them another moniker, calico salmon.

The spawning chums develop the normal trapped jaws like other Pacific salmon and immense teeth, which incompletely represents their other moniker, dog salmon.


Chum salmon have a smooth, touchy flavor with a medium red tissue concealing. Nevertheless, Yukon River chums, with their higher fat substance, have a rich, full flavor like Kings and Sockeye.

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