Common names: Chum salmon, keta salmon. Regional names: Fall
salmon, dog salmon, calico salmon, salmon, chub.
Identification: Absence of large black spots from body and
fins, slender caudal peduncle, Metallic to blue above, silvery below; white
tips on fins of mature fish. Maturing fish have series a dark bars across the
sides.
Range: Del Mar, California to Arctic Alaska and to Honshu,
Japan.
Season and Catch Methods: June through September from
Southeast Alaska to Kotzebue Sound. Caught by seine, drift gillnet, set gillnet
and trolling.
Size: Average 8 lbs, range 6 to 12 lbs.
Product forms: Fresh: dressed; dressed/headed; fillets,
skin-on or skinless, pin-bone in or boneless; steaks. Frozen: dressed/headed;
fillets, skin-on or skinless, pin-bone in or boneless; steaks. Canned: 1/4#,
1/2# and 1#. Dressed headed fish graded: 2-4 lbs, 4-6 lbs, 6-9 lbs and 9-12
lbs. Steaks and fillets typically graded: 4-, 6-, 8-, 10- and 12 ounce
portions.
Packaging: Fresh and frozen dressed/headed fish 50 to 100 lb
boxes, IQF and vacuum packed frozen fillets and steaks 5 to 10 lb cartons.
Nutritional Value (3.5 oz (100 g) raw fillet): 120 Kcal, 34.2
Kcal from Fat, 20 g Protein, 4 g Total Fat, 1 g Saturated Fat, 0.6 g Omega-3
Fat, 74 mg Cholesterol, 50 mg Sodium.
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