CHUM   (Oncorhynchus keta)

Dog Salmon, Keta Lachs

Chum salmon are attractive fish.  In salt water they are metallic blue and silver, with occasional black speckling on the back.  They are the latest of the five salmon species to enter the southern streams and rivers to spawn, usually in late autumn and in some instances in late winter.  In northern rivers, however, they arrive on the spawning beds as early as July.

Chums are widely dispersed along the Pacific coast from northern California up to the Aleutian Islands, in the Bering Sea and the Mackenzie River, inhabiting more than 875 rivers and streams in British Columbia alone.  Although they usually spawn close to tidal waters, in some cases they migrate up larger rivers such as the Yukon where they travel more than 3,200 kilometres to Teslin Lake.  Those spawned in shorter coastal streams move directly to the sea, sometimes requiring only a day or two for their journey downstream.  In the larger river systems, however, the young fry may stay in fresh water for several months while making their way to the ocean.  They remain in coastal waters until mid or late summer before going farther offshore.  Their growth during this part of their migration is rapid. The young are green-backed, silvery fish with faint parr markings.

While some have been known to weigh 15 kilograms, chum salmon average 3.5 to 4.5 kg, and can measure more that 100 cm at maturity.  They are harvested primarily on their return to their spawning streams.

As they near fresh water on the return to their home streams, their flesh quality and visual appeal deteriorate rapidly.   Mature fish show reddish or dark bars across the sides and some have blotches of gray or back as well. The males also develop a sharply hooked nose and large, dog-like teeth (hence the common name "dog salmon") which are used to display and protect their territory during spawning.

Because their flesh is pale and low in fat content, chum salmon are not considered prime fish for canning.  As a result, they are usually marketed fresh, frozen or smoked, although some canning does take place.