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Wild
Oncorhynchus keta
Chum salmon
Chum salmon can be distinguished by its steel-blue back and black speckled silver body. Known as “Ikura”, chum salmon eggs are greatly appreciated and very popular in Japanese and European cuisine.
| treatment | Size | Box |
|---|---|---|
Whole H&G Silver Bright Semi Bright Dark - Good meat color, pale |
4-6 lb 6-9 lb 9+ lb |
50 lb 60 lb 1000lb |
ORIGIN:
Canada, United States
AVAILABILITY:
May to October
- Fishing technique: net caught, line caught.
- Its orange-pink flesh retains its color when cooked and is the least oily of Pacific wild salmon.
- It has a firm texture and a mild flavor.
- Rich in Omega-3 fatty acids and the highest in protein content of Pacific wild salmon.
- High in demand for steaks and fillets.
Farmed Atlantic salmon
Pink salmon
Frozen Coho salmon