| Chum salmon | |
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Scientific classification | |
| Domain: | Eukaryota |
| Kingdom: | Animalia |
| Phylum: | Chordata |
| Class: | Actinopterygii |
| Order: | Salmoniformes |
| Family: | Salmonidae |
| Genus: | Oncorhynchus |
| Species: | O. keta |
| Binomial name | |
| Oncorhynchus keta (Walbaum, 1792) | |
Thechum salmon (Oncorhynchus keta), also known asdog salmon orketa salmon,[1] is aspecies ofanadromoussalmonidfish from thegenusOncorhynchus (Pacific salmon) native to the coastal rivers of theNorth Pacific and theBeringianArctic, and is often marketed under thetrade namesilverbrite salmon inNorth America. The English name "chum salmon" comes from theChinook Jargon termtsəm, meaning "spotted" or "marked"; whileketa in thescientific name comes fromRussian, which in turn comes from theEvenki language ofEastern Siberia.[2] The term 'Dog Salmon' is most commonly used in Alaska and refers to the Salmon whose flesh Alaskans use to feed their dogs.[3]
InJapan, chum salmon is also known as thewhite salmon (白鮭 シロサケ,shiro sake),autumn salmon (秋鮭 アキサケ,aki sake) or simply "thesalmon" (鮭 サケ,sa ke), while historically it was known inkun'yomi as "stonekatsura fish" (石桂魚 さけ,sa ke) up until theMeiji period.[4] InGreater China, it is known academically as the "hook-snout salmon" (Chinese:钩吻鲑), but is more often called thedamaha fish (simplified Chinese:大马哈鱼;traditional Chinese:大麻哈魚), which isborrowed fromdawa ịmaχa, theNanai name of the fish used by theHezhe minority in northernNortheast China.
| Nutritional value per 100 g (3.5 oz) | |||||||||||||||||||||||||||||||||||||||||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Energy | 502 kJ (120 kcal) | ||||||||||||||||||||||||||||||||||||||||||||||||||||||
0 g | |||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Dietary fiber | 0 g | ||||||||||||||||||||||||||||||||||||||||||||||||||||||
3.77 g | |||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Saturated | 0.84 g | ||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Monounsaturated | 1.541 g | ||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Polyunsaturated | 0.898 g | ||||||||||||||||||||||||||||||||||||||||||||||||||||||
20.14 g | |||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Tryptophan | 0.226 g | ||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Threonine | 0.883 g | ||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Isoleucine | 0.928 g | ||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Leucine | 1.637 g | ||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Lysine | 1.849 g | ||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Methionine | 0.596 g | ||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Cystine | 0.216 g | ||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Phenylalanine | 0.786 g | ||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Tyrosine | 0.68 g | ||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Valine | 1.037 g | ||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Arginine | 1.205 g | ||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Histidine | 0.593 g | ||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Alanine | 1.218 g | ||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Aspartic acid | 2.062 g | ||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Glutamic acid | 3.006 g | ||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Glycine | 0.967 g | ||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Proline | 0.712 g | ||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Serine | 0.822 g | ||||||||||||||||||||||||||||||||||||||||||||||||||||||
| |||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Other constituents | Quantity | ||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Water | 75.38 g | ||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Alcohol(ethanol) | 0 g | ||||||||||||||||||||||||||||||||||||||||||||||||||||||
| †Percentages estimated usingUS recommendations for adults,[5] except for potassium, which is estimated based on expert recommendation fromthe National Academies.[6] | |||||||||||||||||||||||||||||||||||||||||||||||||||||||
The body of the chum salmon is deeper than most salmonid species. In common with other species found in the Pacific, the anal fin has 12 to 20 rays, compared with a maximum of 12 in European species. Chum have an ocean coloration of silvery blue green with some indistinct spotting in a darker shade, and a rather paler belly. When they move into fresh water the color changes to dark olive green and the belly color deepens. When adults are nearspawning, they have purple blotchy streaks near thecaudal peduncle, darker towards the tail. Spawning males typically grow an elongated snout orkype, their lower fins become tipped with white and they have enlarged teeth.[7] Some researchers speculate these characteristics are used to compete for mates.[citation needed]
Adult chum salmon usually weigh from 4.4 to 10.0 kg (9.7 to 22.0 lb) with an average length of 60.0 cm (23.6 in). Theall-tackleworld record for chum recognized by theIGFA is 35 lb (15.88 kg) and 112.0 cm (44.1 in) caught by Todd Johansson on July 11, 1995 at Edye Pass (achannel betweenPrescott andPorcher Islands in theHecate Strait) in theNorth Coast region ofBritish Columbia;[8] while the all-tackle length world record is 71.0 cm (28.0 in) caught by Vicki D. Martin on October 20, 2021 atWynoochee River inWashington.[8]
Chum live for an average of three to five years, and chum in Alaska mature at the age of five years.
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Most chum salmonspawn in small streams andintertidal zones. Some chum travel more than 3,200 km (2,000 mi) up theYukon River. Chumfry migrate out to sea from March through July, almost immediately after becomingfree swimmers. They spend one to three years traveling very long distances in the ocean. These are the last salmon to spawn (November to January) in some regions. In Alaska they are the first to spawn in June and August and are then followed bypink andcoho salmon. They die about two weeks after they return to the freshwater to spawn. They utilize the lower tributaries of the watershed, tend to build nests calledredds, really little more than protected depressions in the gravel, in shallow edges of the watercourse and at the tail end of deep pools. The female lays eggs in the redd, the male sprays milt on the eggs, and the female covers the eggs with gravel. The female can lay up to 4000 eggs.[citation needed]
Juvenile chum eatzooplankton andinsects. Recent studies show that they also eatcomb jellies.[citation needed] As adults, they eat smaller fish.
Chum salmon have the largestnatural range of any Pacific salmon. Chum are found all around theNorth Pacific, off the coasts ofJapan,Korea,the Russian Far East,British Columbia inCanada, and fromAlaska toCalifornia in theUnited States. They undergo the longest migrations within the genusOncorhynchus, far up theYukon River inAlaska and Canada, and deep into theAmur River basin inNortheast China andRussia. In lesser numbers they migrate thousands of kilometers up theMackenzie River. In theArctic Ocean they are found in limited numbers from theLaptev Sea to theBeaufort Sea.[9] InNorth America chum salmon spawn from the Mackenzie River in theArctic[10] to as far south as theUmpqua River,Oregon, although they were also reported in theSan Lorenzo River nearSanta Cruz, California in 1915[11] and theSacramento River in northern California in the 1950s.[12] In fall 2017 a half dozen chum salmon were counted inLagunitas Creek about 25 miles (40 km) north ofSan Francisco, California.[13]
In theopen ocean, chum salmon stay fairly high on the water column, rarely diving below 50 m (160 ft). Their typical swimming depths are 13 m (43 ft) from the surface during the day, and 5 m (16 ft) during the night.[14]
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The registered total harvest of the chum salmon in the North Pacific in 2010 was some 313,000 tons, corresponding to 91 million fish. Half of the catch was fromJapan, and about a quarter each from Russia and the United States. In 2010, the chum salmon harvest was about 34% of the total harvest of allPacific salmon species by weight.[16][a]
The chum salmon is the least commercially valuable salmon in North America. Despite being extremely plentiful in Alaska,commercial fishers and sport anglers often choose not to target them because of low market value due to the fact that the chum salmon is the least desirable salmon for human consumption. Recent market developments have increased the demand for chum salmon, due to new markets developed from 1984 to 1994 in Japan andNorthern Europe.[citation needed] They are a traditional source ofdried salmon.
Two populations of chum salmon have been listed under theEndangered Species Act as threatened species. These are theHood Canal Summer Run population and the LowerColumbia River population.[17][18]
Chum are thought to be fairly resistant towhirling disease, but it is unclear.[citation needed]
Media related toOncorhynchus keta at Wikimedia Commons| International | |
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