What is salmon chum?

Chum Salmon, the family oncorhynchus is a silvery blue-green fish of the Pacific Ocean, which during the friction period acquires the purpt-black vertical stripes. Instead, a black, horizontal stripe may appear if the fish is actively glitting or a sub-dominant man. Males are also recognized by their extremely large teeth. Their average weight is between £ 8 and £ 15 (3.63 and 6.8 kilograms) and can grow up to 3 feet (0.9 meters). They generally have a life of three to six years. Salmon Chum has a wider range of distribution than any other type of salmon in the Pacific and spreads across the northwest United States, North Canada, Western Russia, Japan and Korea. Sometimes they are referred to as salmon dog or keta and are usually sold under the name Silverbrite Salmon in stores.

The life cycle of the salmon Chum begins in streams and tributaries, where adult women can lay up to 4,000 eggs called REDDS in nests. At the stern for four months, eggs. These young fish are called Aleviny. At this time, the Alevins remain in RedD to absorb the nutrients from eggs of jauded vacuum. Their diet also consists of insects and small fish.

After about a month, salmon emerged from Redd and is now called Fry. Smah has not been in fresh water for a long time after they hatch, unlike other types of salmon. They quickly go to the coastal areas of salt water and float in schools to avoid predators. When salmon becomes adults, their diet usually consists of other fish, jellyfish and octopus. After about four years of life in the open ocean, salmon returns to the stream, where they were hatched, friction and died soon after.

commercially, salmon is usually harvested from fishing or caught by drift gillnets. They are the most harvested fish on Parts in Alaska and in Europe and Japan is growing demand. Alaskan salmon Chum is widely used in the food service industry.

nutritionally, a chum salmon has a naturally high content ofMega-3 fatty acids, protein and selenium. They also have sodium. They have the lowest oil content in all salmon varieties, which makes them ideal for people who prefer more ignited fish. They can be purchased fresh from July to October or purchased frozen. The colors of the skin and meat may vary considerably depending on the age of the fish and where it was caught. Fish are commonly prepared grilled, smoked, steamed or poisoned.