Keta salmon, also known as chum salmon or dog salmon, is a popular salmon variety prized for its affordability, sustainability, and mild flavor. While keta salmon may not get as much attention as wild sockeye or king salmon, its fillets offer tremendous value and culinary potential. This article will explore what exactly keta salmon is, what its fillets look and taste like, and how to cook them deliciously at home.
Keta salmon belong to the species Oncorhynchus keta and are native to the northern Pacific Ocean off the coasts of North America and Asia Some key facts about these fish
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They are medium-sized, averaging 5-12 lbs for commercially sold salmon.
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Abundant levels allow them to be sustainably fished, Keta salmon have a “least concern” conservation status
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They go by several other names like chum, dog salmon, silverbrite, and calico salmon.
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Keta salmon have a mild, delicate flavor compared to other salmon. The flesh has a light pink to pale orange hue.
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They are nutritious, containing heart-healthy omega-3s, high-quality protein, B vitamins, and minerals like potassium and selenium.
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The best keta salmon fishing occurs during summer and fall months. Peak seasons are June through October.
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Alaska leads global production of wild keta salmon, followed by Russia.
What Do Keta Salmon Fillets Look Like?
Keta salmon fillets have a lean, firm texture and light pinkish-orange color. Here are some tips for identifying quality keta fillets:
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Color – Fillets should have a bright, even hue without brown or yellow spots. Ideal colors range from pale pink to coral orange.
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Consistency – The surface should look moist and glossy, not overly flaky or dry. The flesh should be dense and firm to the touch.
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Smell – Fresh keta fillets have a mild seafood scent. Rinse fillets before use to remove any “fishy” odor.
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Fat Content – Keta fillets are lower in fat than sockeye or king salmon. Expect to see little marbling or fat streaks.
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Skin – Skin should be shiny, not slimy. Make sure it adheres tightly to the fillet.
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Cuts – Fillets can be found as thick steaks or thin butterfly cuts. Steaks are great for grilling while thin fillets work for sautés.
When stored properly, fresh keta salmon fillets should retain their quality for 2-3 days when refrigerated. For longer storage, freeze fillets in an airtight container for 2-3 months.
The Mild, Subtle Flavor of Keta Salmon Fillets
Compared to intensely flavored sockeye salmon, keta salmon has a more delicate, subtly sweet flavor profile. Here’s what to expect when eating keta fillets:
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Mild taste – The flesh has a mildly fishy flavor rather than an aggressively “ocean-like” salmon taste.
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Sweet notes – Light fruity or melon-like sweetness comes through. Keta lacks the rich, fatty flavors of fattier salmon varieties.
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Versatility – The milder flavor works well in a wide variety of dishes from salads to seafood pasta. Keta can suit many cuisines.
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Affordability – Keta salmon costs less per pound than wild sockeye or king salmon, making it budget-friendly. Expect to pay around $4.50-$9 per pound.
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Texture – The lean flesh has a smooth, dense texture when raw. Once cooked, keta fillets become opaque, moist, and flaky.
Due to its versatility and delicate flavor, keta salmon fillets are great for people new to seafood. The mild taste provides an approachable introduction to salmon.
Cooking Delicious Keta Salmon Fillets at Home
From the oven to the stovetop, keta salmon cooks up easily under light heat with minimal added fat. Try these cooking methods:
Grilling
Keta’s firm texture makes it perfect for the grill. Brush fillets lightly with oil and grill 4-5 minutes per side. Intense heat isn’t needed—just watch for flaky flesh. For added flavor, try a dry rub or sauce. Grilled keta pairs nicely with summer veggies.
Baking
Preheat the oven to 400°F and place fillets on a lightly greased pan. Bake 12-15 minutes until opaque and flaky. Top fillets with lemon, herbs, or savory glaze 5 minutes before finishing. Baked keta salmon goes well with rice or potatoes.
Sautéing
Heat 1 tbsp oil in a skillet over medium high heat. Add keta fillets skin-side down and cook 4-5 minutes until browned. Flip and cook another 3 minutes until just opaque in center. Sautéed keta makes an easy weeknight protein.
Roasting
For added richness, roast keta fillets at a high temp like 450°F for 12-18 minutes depending on thickness. Roasted keta salmon develops a beautiful crust but stays moist inside. Pair it with roasted potatoes or veggies.
Poaching
Poaching gently cooks delicate keta salmon fillets in hot liquid like broth, wine, or a vegetable poaching liquid. Add fillets to a shallow pan of simmering poaching liquid and cook 4-8 minutes. Poached keta works nicely in seafood pasta dishes and salads.
Keta Salmon Fillets Offer Tremendous Value and Delicious Flavor
Keta salmon may not have the iconic salmon status of wild sockeye or king varieties, but its fillets deliver incredible affordability, sustainability, and culinary potential. With a more delicate flavor, keta salmon fillets adapt well to countless dishes and cooking styles. Their mild sweetness and firm yet tender texture make them accessible for salmon novices and seafood lovers alike. So next time you spot keta salmon at the market, grab a couple fillets and enjoy this underrated salmon variety. Pan-seared, roasted, or grilled, keta salmon fillets cook up deliciously!
How many types of salmon are there?
There are two main types of salmon: Pacific and Atlantic. Most commercially available Atlantic salmon is farmed, and there is no MSC Certified Atlantic salmon. However, MSC certified wild Pacific salmon is readily available. There are seven species of Pacific salmon, five of which are found in North America: sockeye or red, king or chinook, coho or silver, pink, and chum. Each species has slightly different characteristics, but in general, salmon has firm texture with flesh that is red to orange in color and is high in omega-3 fatty acids.
Where can I find sustainable 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.
Packaged Salmon Comparison | Keta vs Sockeye Salmon.
FAQ
What is the difference between keta salmon and regular salmon?
Keta salmon have a lower oil content than other salmon, resulting in a mild and delicate flavor. Often canned or smoked, keta salmon works well in burger patties, soups, chowders, and fish sticks.
Is keta salmon high in mercury?
We have tested our wild salmon for mercury and we are happy to say our wild-caught Keta salmon contains less than 0.000041g/kg.
Why is keta salmon so cheap?
Comments Section I’m in the US, but used to work at the fish counter. Cheap frozen salmon, from my understanding, is typically wild caught by Chinese fishermen and processed in China, and the fish themselves are one of the less desirable species (keta salmon, usually) which is why the price is low.
Is keta wild salmon good?
Keta: Because this keta is high in protein and low in fat, it has become a popular choice amongst healthy eaters. This variety is best for grilling or roasting because it is extremely firm and has less oil than sockeye or king.