Does Chum Salmon Taste Good? Exploring This Affordable yet Underrated Fish

Chum salmon also known as keta or dog salmon, often gets a bad rap. It’s typically marketed as a canned or smoked product and exported overseas rather than sold fresh domestically. But does chum salmon actually taste good? Or is it only fit to be pet food despite its name? Let’s dive into the flavor texture, best cooking methods and reasons why chum salmon deserves more appreciation.

Overview of Chum Salmon

Chum salmon belong to the Pacific salmon species and are found along the western coast of North America from California to Alaska They average 8-15 pounds in size

Compared to premium salmon like king and sockeye, chum salmon are lower in oil content. Their fillets have a lighter pink color and firm, dense texture when cooked.

Historically, chum salmon were utilized as dog food for sled teams in Alaska. Today they are primarily caught commercially for their roe and sold smoked or canned rather than fresh. But this affordable salmon still offers great nutrition and flavor if handled properly.

Evaluating the Flavor of Chum Salmon

So what does chum salmon actually taste like? Here are some key flavor notes:

• Mild taste—Chum salmon tastes less “fishy” than salmon high in oils, like king and sockeye. The taste is subtle rather than strong.

• Notes of sweetness: When chum is very fresh, it can taste sweet, like tuna. However, the flavor becomes progressively more savory as the salmon ages.

• Firm texture – Chum has a dense, meaty texture. When cooked properly, it can be moist and tender rather than tough.

• Versatile protein – The mild taste allows chum to pair well with stronger seasonings and ingredients. It takes on the flavor of whatever it’s prepared with.

So while not as richly flavored as fattier salmon, chum can have pleasant sweetness when ultra-fresh and becomes more savory and substantial as it ages. The firmer meat stands up to assertive flavors.

How to Make Chum Salmon Taste Best

Because chum salmon doesn’t have as much fat to protect it, overcooking it can make it dry and tough. Here are some tips to make chum taste delicious:

• Cook gently – Opt for moist cooking methods like poaching, steaming or en papillotte to prevent drying out.

• Don’t overcook – Check for doneness early and err on the side of undercooking. Chum can get tough if cooked too long.

• Eat it fresh – Use chum salmon within a day or two of catch for best flavor and texture. The flesh becomes coarser as rigor mortis sets in.

• Add fat – Complement the lean chum with a sauce, marinade or cooking fat to boost moisture and flavor.

• Embrace strong flavors – Chum’s mildness pairs well with assertive ingredients and seasonings. Be generous with garlic, spices, citrus and herbs.

When handled with care, chum salmon can have a pleasantly firm yet tender texture and sweet, succulent flavor. The trick is getting it ultra-fresh and enhancing the subtle taste.

Best Cooking Methods for Chum Salmon

To highlight chum salmon’s assets rather than drawbacks, opt for cooking methods that add moisture and richness:

• Poaching – Gently simmering chum in liquid keeps it tender. Poach in broth, wine or a savory court bouillon.

• En papillotte – Roast sealed in parchment paper with veggies and oil or butter to steam and infuse flavors.

• Steaming – Cook over steaming liquid to retain moisture. Pair with assertive seasonings.

• Sautéing – Cook over high heat with oil to quickly get a crispy exterior while keeping the interior succulent.

• Grilling – Go easy on grilling time and baste frequently with a sauce glaze to prevent drying.

• Canning – Canning chum with savory broth and spices brings out its flavor. Opt for skinless fillets.

• Smoking – Light hot smoking gives chum a tempting smoky flavor without drying it out.

Nutritional Value of Chum Salmon

In addition to its flavor when fresh, chum salmon provides an array of nutrients:

• High in protein – 25g per 3oz serving
• Rich in B-vitamins – Especially B12 and niacin
• Low in fat and calories – 2g fat and 110 calories per 3oz
• Omega-3 fatty acids – Contains anti-inflammatory EPA and DHA
• Vitamin D – Provides this important, hard-to-get nutrient
• Selenium – Boosts immune function and thyroid health

So chum offers lots of nutritional perks in addition to its affordability. It can be a smart seafood choice for those looking to balance health and budget.

Is Chum Salmon Sustainable?

With many fish stocks in decline, it’s also important to consider sustainability. Here’s how chum salmon generally rate:

• Abundant populations – Not overfished; annual catch quotas help regulate fishing.

• Primarily wild-caught – No environmental concerns of farmed salmon. Caught in the wild by coastal fisheries.

• Seasonal availability – Limited season from late summer through fall helps prevent overfishing.

• Inexpensive pricing – More affordable cost makes this salmon accessible to wider audiences.

So while not an eco-certified seafood like some pricier salmon, chum populations remain stable making it a reasonably sustainable option.

Should You Give Chum Salmon a Chance?

At the end of the day, is chum salmon worth buying and eating? Here’s a summary:

• When ultra-fresh, chum has pleasant sweetness and firm yet moist texture. The mild flavor takes on seasonsings well.

• Optimal cooking methods like poaching, steaming and en papillotte keep chum tender and succulent.

• Chum offers an eco-friendly alternative to farmed salmon at a budget price point for high-quality protein.

• Its high protein, omega-3s and vitamin levels provide lots of nutritional benefits.

So don’t pass by the chum salmon next time you see it fresh at the seafood counter. Given its affordability, nutrition and potential for great flavor, chum just might become your new favorite salmon. With proper handling, this humble fish can be incredibly tasty and good for you too.