Chum Salmon

As seafood lovers know, salmon is a delicious, nutritious meal; especially when it is cooked properly. Whether it’s Atlantic or Pacific salmon, salmon is healthy, with plenty of omega-3 fatty acids, vitamins and minerals. But not all salmon dishes are created equal. One fantastic type of salmon that can be found in many restaurants, markets, and even some home chefs’ kitchens, is Chum Salmon. Chum Salmon, also known as Keta, is wild-caught by professional fishermen and is rich and flavorful. But what makes Chum Salmon different from other types of salmon? How does a Chum Salmon begin its life and travel from a river to a dinner plate?

From Spawn to Fry

Chum Salmon begin their lives similar to other salmon. Each fall, mature Chum Salmon will swim upstream to their native tributaries or rivers, and begin the spawning process. During spawning, the male and female fertilize and lay thousands of eggs in a carefully chosen, graveled-bottom nesting site. When the parents have devoted their energy to the spawning process, they will swim away, leaving behind the eggs which are buried in the gravel and river sediment.

The eggs incubate during winter, and in early spring the embryos within the eggs begin to develop eyes and yolk sacs. Once eye development is complete, and the embryo fish, which are now known as alevin, will hatch and use the attached yolk sac as a source of food for survival. Depending on the temperatures and river flow system, the alevin may stay in their nest for an entire month before emerging and beginning their life as fry.

Once the alevin emerge from their nest, they become bright, silvery-colored fry, measuring only a few centimeters in length and scouring their river environment for plankton to feast upon. The fry remain in the shallows of their parent river, as they are too small to ascend or descend waterfalls or other obstacles. During this period, young Chum Salmon endure a great deal of danger as predators such as seals, otters, and even bald eagles could become a potential danger. The river temperature also plays a crucial role in the survival of fry; if the temperature gets too warm (over 68°F), fry health and survival rate diminishes drastically.

To Juvenile and Onward

As a few more months pass, the fry grow in size, reaching approximately 4 inches in length, and are now classified as juvenile salmon. These juvenile salmon will leave their parent river and move downstream into estuaries, bays, and larger rivers, where they will find plenty of food and evade larger predators. At this point, the species of the juvenile salmon usually becomes apparent. Though most types of salmon have the same physical characteristics, the coloring of male juvenile Chum Salmon can range from steel gray to teal blue, while their backs remain a distinct mid to dark-gray color.

During the winter, juvenile Chum Salmon leave the estuaries and venture into the open ocean, usually with the currents of the ocean or guided in part by environmental cues such as tidal cycles, day length, and water temperatures. Fish size varies while they are juvenile, but they will average 14 inches in length as they move outward. This is also the time that they are most vulnerable to ocean predators such as seals and killer whales since they are no longer protected by the river ecosystem.

As a Mature Fish

As the juvenile fish roam further into the ocean, their physical features change. Over the next 3 to 6 years, depending on the species and the availability of forage in the ocean, Chum Salmon grow to adulthood, resulting in improved vision and enhanced swimming abilities. Mature Chum Salmon are larger in size then their juvenile counterparts, and have a more defined back and tail fin. Female Chum Salmon are slightly larger than their male counterparts, reaching up to 32 inches in length compared to the males which reach 28 inches. The coloring of their heads will also start to turn darker, varying between an orange-brown to a dark-gray depending on the sex.

Although these fish may move away from their original spawning beds, they will return to those same beds when it is time to spawn during late summer and early fall. Unlike Atlantic Salmon, which typically die once they have spawned, Chum Salmon can make the journey several times, depending on environmental conditions, availability of food, and the strength of the river. Both male and female Chum Salmon spend energy and energy preparing the spawning bed by swimming together and raking the gravel with their tails. Like the spawning process at the beginning of their life, this too has a melancholy side—For some fish, this process can represent their last journey.

From River to Table

Today, Chum Salmon are wild-caught by fishermen and the majority are marketed fresh. Catching Chum Salmon is no easy feat, however. Chum Salmon typically favor shallower, calmer waters for feeding, and are prone to being spooked, so careful technique and an understanding of the local environment is key. Typically, commercial fishing boats will work as a team to cover more ground, and can use nets and trolling lines to round up their catch. Then they’ll be taken on board and later transferred to a fish processing facility to be filleted, frozen, and packaged for sale.

From there, Chum Salmon can travel to retail stores, supermarkets, or fishmongers around the world — ready to make its way to your dinner plate. For health-conscious individuals, Chum Salmon has plenty of benefits. It is low in fat, and has a good amount of Omega-3 fatty acids, which are excellent for cardiovascular health. The flavor of Chum Salmon is mild and sweet, and is often complimented with a variety of herbs and spices for the perfect dinner dish.

In conclusion, Chum Salmon is a delicious, healthy and sustainable choice when selecting seafood. Their amazing journey from a river to a dinner plate is a testament to the persistence and survival of this species, and to their individual determination and strength. A plate of Chum Salmon is a plate of respect for the cycle of life, and we can all enjoy this delicious meal from river to table.