The chum is one of the larger members of the salmon family averaging 10 pounds and 3 feet in length however they sometimes reach up to 40 pounds. It has a metallic blue back with sparsely mottled sides and a silver belly. It is abundant north of Oregon in the Pacific Ocean and can be found in freshwater streams where it goes to spawn. The meat of the chum has a light pink color and has less oil than the other types of salmon. They are the least prized of the salmons, therefore they are not as important commercially as other types. The chum salmon also goes by the names of calico, keta, lekai, hayo and dog salmon and is often marketed as silverbrite. It has a firm layered flesh that is rich in flavor and relatively high in fat content and remains moist after cooking.
The best ways to cook chum salmon is to bake, broil or poach. Click
on one of the following links for easy directions for cooking.
how to bake fish
how to poach fish
For information on other fish and how to cook them go to http://tocookafish.com/fish-index. However if you need information on shellfish check out http://tocookashellfish.com/