Does Chum Salmon Taste Good? A Definitive Guide

Chum salmon, also known as dog salmon or keta salmon, tends to get a bad rap when it comes to taste and texture. However, with the right preparation, these fish can make for a delicious meal. Here is a definitive guide on whether chum salmon tastes good along with tips for cooking it.

Why Do People Say Chum Salmon Doesn’t Taste Good?

There are a few reasons why chum salmon has a reputation for being less tasty than other salmon varieties like sockeye and king

• Lower fat content – Chum salmon has a much lower fat content than other salmon, which results in less flavor and moisture. The flesh can end up drier and less flavorful.

• Soft texture – Chum flesh tends to be softer and mushier especially when compared to the firm flaky texture of sockeye. The soft texture puts some people off.

• Spawned out fish – Late in their lifecycle when the salmon have already spawned, their flesh quality really deteriorates. People often eat poor quality chum at this point and assume they all taste bad.

• Canned chum – Much of the chum salmon on the market is canned, which doesn’t do the flavor any favors Fresh chum tastes infinitely better.

So while aspects of the chum’s biology lend themselves to a less desirable end product, that doesn’t mean you can’t make them taste good with the right prep and cooking methods!

When Does Chum Salmon Taste The Best?

As with most salmon, timing and freshness are everything when it comes to optimal flavor and texture. Here are a few guidelines for getting the tastiest chum salmon:

• Catch them early in their run – Bright, silver fish straight out of the ocean taste best. Their flesh will be firmer and fattier.

• Prioritize freshness – Try to cook chum no more than 1-2 days after catching. Chilling the fish well helps preserve quality.

• Saltwater fish – Chum still feeding in the ocean taste better than ones that have already entered freshwater to spawn.

• Bleed and clean promptly – Bleeding and gutting quickly preserves flavor. Leave bloodline in for even more moisture and fat.

Follow those guidelines and you’ll be working with the best quality chum salmon possible!

Preparing and Cooking Methods for Delicious Chum

Chum salmon is very responsive to preparation and cooking techniques. With the right methods, you can make this fish taste fantastic:

• Marinade – Soaking chum fillets in a moisturizing marinade helps impart flavor and makes the texture more luscious. Soy sauce, sesame oil, and brown sugar make a simple go-to marinade.

• Brine – A saltwater brine really boosts the moisture content in the fish. You can get creative with aromatics like citrus, herbs, and spices as well.

• Oil/butter – Good old fat never fails when it comes to moisture and flavor! Lightly oil or butter the fillets before cooking. Compound butters are especially delicious with salmon.

• Slow roast/poach – Low and slow moist heat cooking methods like roasting, poaching, or even smoking lend themselves perfectly to chum. The fish stays tender and juicy.

• Searing – Try searing chum fillets skin-side down in a hot pan before finishing. This caramelizes the fat and creates delicious flavor.

With the right prep and cooking, chum salmon can be just as enjoyable to eat as any other salmon. The key is optimizing texture and moisture.

Yes, Chum Salmon Can Taste Good!

While it may have more challenges than other salmon when it comes to flavor and texture, chum is absolutely capable of being delicious. Making sure to source and handle it properly goes a long way. When cooked with care, the milder flavor can be an asset that allows other seasonings to shine. Give freshly caught saltwater chum a try – you may just become a fan!

King Salmon (also known as Chinook salmon) is widely considered the best-tasting salmon due to its rich, buttery flavor and high fat content. Its high fat content, which is responsible for the rich, buttery flavor, is a key factor in its popularity.