Overview

Chum salmon (Oncorhynchus keta) is a species of anadromous Pacific salmon. It has a milder, lower-fat flavor than other salmon species and a firm, pale to medium-colored flesh. It is also known as dog salmon or Keta salmon and is often marketed as Silverbrite salmon.

Origin and history

Chum salmon is native to the North Pacific Ocean and its tributaries, ranging from California to Alaska and across to Japan and eastern Russia. The common English name “chum” is sometimes linked to a Chinook Jargon term for “spotted” or “marked,” referring to the fish’s spawning coloration, though the etymology is not conclusively documented. The scientific name keta is thought to derive from a Siberian language, transmitted through Russian, but the precise origin is not firmly established. Chum salmon has been a traditional food source for Indigenous peoples of the Pacific Northwest and Alaska, and it is also a major species in Japanese and Russian commercial fisheries.

Varieties and aliases

  • Dog salmon (common name, referring to the canine-like teeth males develop during spawning)
  • Keta salmon (from the scientific name)
  • Silverbrite salmon (marketing name for high-quality, ocean-caught fish)
  • Oncorhynchus keta (scientific binomial)

Culinary uses

Chum salmon is less fatty than sockeye or king salmon, making it well suited for preparations where a leaner fish is desired. It is commonly smoked, canned, or used in salmon jerky. In Japan, chum salmon is a key ingredient for ikura (salted salmon roe) and is also grilled or used in onigiri. The flesh holds up well in soups and chowders. Because of its lower oil content, it is less ideal for raw preparations like sashimi compared to fattier salmon species.

Notes for cooks

  • Chum salmon is leaner than other salmon. Adjust cooking times to avoid drying out. Brining before smoking helps retain moisture.
  • Fresh chum salmon flesh is pale pink to orange. Avoid fish with dull or brownish flesh.
  • The roe (ikura) is large, translucent, and orange. It is a prized ingredient in Japanese cuisine and requires careful handling to keep eggs intact.