Keta salmon, also known as chum salmon or dog salmon (Oncorhynchus keta), is a species of Pacific salmon native to the coastal rivers of the North Pacific and the Beringian Arctic. It is an anadromous fish, meaning it spends part of its life in freshwater and part in saltwater. Keta salmon is a remarkable species, revered for its abundance and culinary versatility.
What is Keta Salmon?
Keta salmon belongs to the Salmonidae family. When in the ocean, they have a metallic greenish-blue back, silver sides, and a white belly. As they enter freshwater to spawn, they undergo a dramatic morphological change, transforming into bold, tiger-like stripes of red and black. Keta salmon are streamlined with a slightly elongated body, tapering towards the tail. They also have an adipose fin, a small fleshy fin located between the dorsal fin and the tail, and sharp, well-developed teeth.
Chum salmon typically weigh between 6 - 15 pounds but can weigh up to 45 pounds. These salmon average 24 inches in length, but can reach up to 3.6 feet. They are second only in size to their Pacific salmon cousins, the chinook salmon.
Life Cycle and Behavior
Keta salmon are anadromous, migrating from their marine environment back to their freshwater natal streams to spawn. Like other Pacific salmon, chum salmon reproduce only once and then die. Juvenile chum salmon, before migrating to the ocean, exhibit a dark back and light belly coloration to prepare them for survival in the open water of the ocean. They seek deeper water and avoid light while their kidneys and gills undergo a transformation so that they can successfully inhabit the marine environment.
Chum salmon spawn in small streams and intertidal zones. Some chum travel more than 3,200 km (2,000 mi) up the Yukon River. Chum fry migrate out to sea from March through July, almost immediately after becoming free swimmers. They spend one to three years traveling very long distances in the ocean. These are the last salmon to spawn (November to January) in some regions. In Alaska they are the first to spawn in June and August and are then followed by pink and coho salmon. They die about two weeks after they return to the freshwater to spawn. They utilize the lower tributaries of the watershed, tend to build nests called redds, really little more than protected depressions in the gravel, in shallow edges of the watercourse and at the tail end of deep pools. The female lays eggs in the redd, the male sprays milt on the eggs, and the female covers the eggs with gravel. Juvenile chum eat zooplankton and insects.
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Distribution and Habitat
Chum salmon have the largest natural range of any Pacific salmon. They are found all around the North Pacific, off the coasts of Japan, Korea, the Russian Far East, British Columbia in Canada, and from Alaska to California in the United States. They undergo the longest migrations within the genus Oncorhynchus, far up the Yukon River in Alaska and Canada, and deep into the Amur River basin in Northeast China and Russia. In lesser numbers they migrate thousands of kilometers up the Mackenzie River. In the open ocean, chum salmon stay fairly high on the water column, rarely diving below 50 m (160 ft).
The fish are born in intertidal zones and cold, freshwater streams with sandy or pebbly bottoms either in the late fall to winter or in summer. In the spring and summer, they head down to the ocean, where they stay near the coast until they are large enough to head out to the open waters.
Sustainability
At the MSC, it is believed that there is no such thing as a sustainable species, only sustainable stocks. There are several different stocks of salmon, many of which are MSC certified and can be found in stores and restaurants with the blue fish label throughout North America. If your salmon has the MSC blue fish label on it, it’s sustainable! That means enough salmon are left to continue reproducing, the fish were caught in a way that minimizes environmental impact, and there is responsible oversight so any changes to the stock or the environment are monitored and can be responded to as needed.
Sustainability is at the core of seafood sourcing practices. Keta salmon plays a role in that commitment. Regulations ensure that each harvest is both sustainable and environmentally sound. What sets keta salmon apart is not just the sustainability of its harvest but the full traceability offered-from the moment it’s caught to when it reaches your plate. Every step of the process, from harvest to processing to sale, is transparent and closely monitored.
Fisheries management authorities and organizations implement regulations and quotas to maintain sustainable harvesting levels of keta salmon. Protecting the spawning and rearing habitats of keta salmon is crucial for their survival and overall ecosystem health.
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Nutritional Value and Health Benefits
Salmon is a nutritious fish, according to the Seafood Nutrition Partnership. It is one of the best sources of omega-3 fatty acids, which benefit the brain, heart, and eyes. Salmon is a high-quality protein, which means it helps protect bone health and prevent muscle loss, among other benefits. Wild keta salmon also provide marine-derived omega-3 fatty acids, essential to the human body.
Culinary Uses and Preparation
Keta salmon’s mild flavor makes it an excellent base for a variety of culinary applications. Its firm texture holds up well to smoking, creating a subtle smoked salmon that pairs beautifully with a wide range of flavors. In addition to its meat making for an excellent smoked salmon, keta salmon is prized for its roe, known as ikura. These delicate, flavorful eggs are often enjoyed in sushi or as a garnish on salads and seafood dishes. Keta salmon are known for their remarkable homing instinct.
Keta salmon boasts lean yet dense meat, cooked best under lower temperatures. You’ll find the best keta salmon recipes are baked, broiled, grilled, poached, roasted, or steamed. The taste of the fish is delicate and mild, and recipes call for it to be poached, pan-fried, baked, broiled, steamed, and eaten raw as sushi or sashimi. The roe, or caviar of the salmon is also prized. Salon caviar can be told from the caviar of sturgeons because it is red and the eggs are larger. As chum salmon are more plentiful than most species of sturgeon, salmon caviar can be considered more sustainable.
Buying and Selecting Keta Salmon
MSC certified salmon is available in most grocery stores! Check the chilled section for smoked salmon, the canned foods aisle for cans and pouches, the frozen section, and fresh fish counter. If you’re looking to plate wild and fresh salmon that’s in season, it’s best to shop between late spring through early fall. But don’t forget that delicious smoked, frozen, and canned options are available year-round. They’re preserved during peak freshness, so you don’t lose out on flavor or nutrients. Choose fillets that are bright and saturated in color. Look for hues ranging from deep shades of red to vibrant coral or bright pink. To know the salmon is wild and certified sustainable, make sure it has the MSC blue fish label on it!
Keta Salmon vs. Other Salmon Species
Each salmon variety has a slightly different flavor profile, so it can be prepared many different ways. Sockeye salmon is lower in fat, which makes for a fuller-flavored, more gamey bite. King salmon has the highest fat content and silken texture. Coho salmon is a much leaner variety that’s perfect for those who prefer a subtle taste. Pink salmon is the softest and most delicate type of salmon, which has a smaller flake size. Because this keta is high in protein and low in fat, it has become a popular choice amongst healthy eaters.
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The pink salmon is also called the humpback salmon because of the hump the fish develops during the spawning season. It is smaller than the keta salmon and is in fact the smallest of the North American Pacific salmon. They are more brilliantly silver than the keta, and their flesh is pinker in color. Though the looks of both males and females change greatly during the breeding period, pink males not only have a notable hump but lack the red slash that’s prominent on the side of the keta salmon. Wild Alaskan keta salmon are the first fish to spawn followed by the pink salmon.
Threats and Conservation
Perhaps the most significant challenge keta salmon face is climate change, affecting water temperature, ocean currents, and food availability. Another concern in keta fishing practices is bycatch, the unintentional capture of non-target species during fishing operations. Keta salmon are vulnerable to many stressors and threats including blocked access to spawning grounds and habitat degradation caused by dams and culverts. NOAA Fisheries is committed to conserving and protecting chum salmon.
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