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United States · Texas · Travis| Common Animals Fish Mushrooms Flora |
Oncorhynchus keta |
June: Post-spawning. The chum salmon starts returning to the ocean, activity gradually decreases.
Important commercial fish in Russian Far East and Alaska Chum salmon roe is a delicacy exported worldwide
Chum salmon has leaner meat than other salmonids Develops striking striped coloration during spawning Feeds in the ocean, stops eating in rivers
Spinning in river mouths with spoons and wobblers Fly fishing with bright streamers during spawning runs Coastal marine fishing using natural baits
Best fishing season is late summer and autumn Responds to bright and contrasting lures Prefers cool, clean water
19 June 2025 The average bite
20 June 2025 Bad bite
21 June 2025 Bad bite
22 June 2025 Bad bite
23 June 2025 Bad bite
24 June 2025 The average bite
25 June 2025 The average bite
20 June 2025 Bad bite
21 June 2025 Bad bite
22 June 2025 Bad bite
23 June 2025 Bad bite
24 June 2025 The average bite
25 June 2025 The average bite
Meat is leaner than other salmon – ideal for curing During spawning runs, meat softens – roe is more useful Fins and skin are tougher – good for whole smoking
Fillet: Curing, baking, braising
Belly: Salting, roe – curing or frying
Head: Fish soup
Belly: Salting, roe – curing or frying
Head: Fish soup
Salted Chum Salmon (Curing)
Firm meat holds shape well
Firm meat holds shape well
1. Cut fillet into pieces.
2. Cover with 2:1 salt-sugar mix for 2 days.
3. Serve with onion and lemon.
2. Cover with 2:1 salt-sugar mix for 2 days.
3. Serve with onion and lemon.
Baked Chum Salmon with Vegetables (Baking)
Remains juicy when baked in foil
Remains juicy when baked in foil
1. Place fish pieces on a bed of onions and carrots.
2. Wrap in foil and bake at 180°C (350°F) for 30 minutes.
3. Serve with boiled potatoes.
2. Wrap in foil and bake at 180°C (350°F) for 30 minutes.
3. Serve with boiled potatoes.
Chum Salmon Roe in Oil (No heat)
Large amber roe with delicate taste
Large amber roe with delicate taste
1. Rinse roe in cold water.
2. Salt and cover with sunflower oil.
3. Let sit in fridge for 2–3 hours.
2. Salt and cover with sunflower oil.
3. Let sit in fridge for 2–3 hours.
Chum Salmon in Cream Sauce (Braising)
Cream adds tenderness and juiciness
Cream adds tenderness and juiciness
1. Sear fillet until golden brown.
2. Add cream and dill, simmer for 10 minutes.
3. Serve with rice or vegetables.
2. Add cream and dill, simmer for 10 minutes.
3. Serve with rice or vegetables.