Chum salmon: a complete guide to the fish, its species, life cycle, spawning, and fishing

Chum salmon: a complete guide to the fish, its species, life history, spawning, and fishing. Chum salmon (Oncorhynchus keta) is one of the most abundant and commercially valuable Pacific salmonids. This migratory fish spends most of its life at sea, and migrates upstream to spawn in the rivers of the Far East, Siberia, Kamchatka, Sakhalin, the Kuril Islands, and North America. It is known by various names: kunzha, red, silver, summer chum, and autumn chum. Chum salmon meat is prized for its rich flavor and dense texture, and its caviar is among the largest and most sought-after of all salmonids. Chum salmon form the basis of many Far Eastern fisheries and remains a coveted trophy for spinning and fly fishermen.

What does chum salmon look like and how does it change during spawning?

The chum salmon's body is elongated, torpedo-shaped, and noticeably laterally compressed. The head is conical, the eyes are small, and the upper jaw is straight and narrow. The scales are larger than those of pink salmon, and there are fewer gill rakers. At sea, the coloration is silvery with a metallic sheen, the back is dark blue or greenish, and the belly is white. Unlike pink salmon, there are no black spots on the body or tail.

Before spawning, a dramatic change in coloration (nuptial plumage) occurs. The silver disappears, the body becomes yellow-brown, and the sides become covered with lilac-purple spots. The skin becomes coarser, the scales become rough, and the body noticeably widens and flattens. In males, the jaws become significantly longer, a hump appears on the back, and the teeth enlarge and curve inward. The jaws become so distorted that the fish can no longer close their mouth tightly.

Toward the end of spawning, the coloration becomes almost black—both inside and out. The tongue, palate, and bases of the gill arches become jet black. The flesh turns pale, loses fat, and becomes flabby. Such fish are called "catfish" or "spawning fish"—they are no longer fit for consumption.

Types and forms of chum salmon

According to the geographical principle, two main forms are distinguished:

• Asian chum salmon lives in the Asian part of the Pacific Ocean (Russian Far East, Korea, Japan, China).
• North American chum salmon live off the coast of North America (Alaska, Canada, and the United States). The migration routes of these two species never intersect.

Only the Asian chum salmon is common in Russia. Within this species, territorial varieties are distinguished:

• Amur
• Sakhalin
• Sea of Okhotsk
• northern (Chukotka, Kolyma, Indigirka, etc.)

Depending on the time of entry into rivers, chum salmon are divided into two main forms:

• Summer chum salmon enter rivers from June to July and spawn in September–October. They average smaller in size, 50–70 cm in length and weigh 2–4 kg.
• Autumn chum salmon enter rivers from August to October and spawn in October–November. They are larger than summer chum salmon, averaging 4–6 kg in weight and 70–100 cm in length. Individuals weighing 8–10 kg or more are often caught.

Autumn chum salmon is considered to be more powerful and well-fed, and contains more caviar and fat.

Size and trophy potential of chum salmon

Chum salmon are large fish. Historical catches have included specimens up to 1.5 meters long and weighing 15–18 kg, with some reports suggesting they weigh up to 20–25 kg. Today, due to intensive fishing, such giants are extremely rare.

Average weight in modern catches:

• summer chum salmon - 2-4 kg
• autumn keta — 4–6 kg

The usual length in the industry is 60–90 cm.

Chum salmon are occasionally encountered on the Putorana Plateau, primarily in the lower reaches of rivers flowing into large lakes (such as the Khantaika). Here, they reach good health thanks to the icy-clear water and abundant food supply, but there are no large aggregations like those found on the Amur, Kamchatka, or Sakhalin.

Where does chum salmon live?

Chum salmon have the widest range of any Pacific salmon. In the western Pacific Ocean, they are found from the Korean Peninsula to the Bering Strait. They spawn in the following rivers:

• Amur
• Ussuri
• rivers of Primorye
• Kamchatka
• Sakhalin
• Kuril Islands
• rivers of the Okhotsk coast
• Chukotka rivers: Kolyma, Indigirka, Yana

Chum salmon are the northernmost of the Pacific salmon species. They migrate farther into the rivers of the Arctic Basin than any other species.

In the sea, chum salmon stay in the upper layers of water, far from the shore. In rivers, they prefer fast-flowing areas with pebble and gravel bottoms.

Chum salmon are rare on the Putorana Plateau, appearing only in the lower reaches of large rivers flowing into lakes (Khantaika and others). The main spawning grounds and commercial aggregations are located much further east, in the Far East.

Chum salmon lifestyle and diet

The life of chum salmon is divided into two main stages:

1. Marine feeding occurs from the time juveniles migrate to the sea until they reach sexual maturity (3–5 years, sometimes up to 7 years). During this period, the fish actively feed and gain weight rapidly.
2. Spawning run: After maturing, chum salmon form huge schools and migrate to rivers to spawn. After spawning, all the fish die.

At sea, chum salmon stay in the pelagic zone, far from the coast. They feed on small fish (herring, capelin, sand lance, smelt), squid, shrimp, and crustaceans. The older the fish, the less they eat fish and the more they consume zooplankton.

In the river, juveniles feed on insect larvae, small crustaceans, and worms. After migrating to the sea, they switch to larger prey.

During the spawning run, chum salmon stop feeding completely. The digestive system atrophies, the stomach contracts, and the intestines empty. All energy is devoted to the maturation of the eggs and the journey upriver.

Chum salmon spawning

Chum salmon spawn once in their lifetime. After spawning, the fish dies.

Spawning time:

• summer chum salmon - September–October
• autumn chum salmon - October–November

Spawning occurs in the upper reaches of rivers, in areas with a pebble or fine gravel bottom and moderate currents. The female digs a nest (hole) 30–50 cm deep with her tail. She lays eggs in batches (3,000–7,000 eggs in total, sometimes up to 10,000). The male immediately fertilizes the clutch. After each batch, the female covers the eggs with soil and prepares a new nest.

After spawning, the fish guard the eggs for 2–3 weeks, then die. The eggs develop over 4–6 months. The fry hatch in the spring, initially feeding on their yolk sac, and then migrating to the sea.

Methods of catching chum salmon

There are several main ways to catch chum salmon:

• Trolling is the most popular method near the shore. Large wobblers, spoons, and squid imitations are used. The retrieve is slow, often with a flasher that imitates a moving salmon.
• Spinning rods—spoons, large minnow wobblers, and silicone baits on heavy jig heads. Fishing is done from the shore and from a boat in areas where fish congregate.
• Fly fishing - streamers, large wet flies, 10-15 cm intruders. Especially effective during the run.
• Float rod - for worms, fry, eggs, pieces of fish.

The best time is July–October, during the mass fish run. The bite is sharp and powerful. Landing is challenging—the fish make strong jerks and often escape. A 10–12 weight rod and strong 0.20–0.30 mm braided line are recommended.

Chum salmon are rarely caught on the Putorana Plateau, and only in the lower reaches of large rivers (Khantaika and others). Here, they are occasionally caught using spinning and trolling, but the main commercial and trophy stocks are located much further east.

Chum salmon caviar

Chum salmon caviar is one of the most recognizable and valuable products among all types of red caviar. It is considered the "classic" red caviar, and is what is most often meant when people simply say "red caviar" without specifying the fish species. Chum salmon caviar is large, vibrant, and has a distinctive flavor and texture, making it a favorite delicacy for millions. In Russia, chum salmon is the main supplier of caviar on an industrial scale, and it is this caviar that most often appears on store shelves and holiday tables.

What does chum salmon caviar look like?

Chum salmon eggs are the largest of all Pacific salmon eggs. Their diameter typically ranges from 5.5 to 7.5 mm, sometimes reaching 8 mm. Their shape is regular, almost perfectly round. Their color is a rich orange-red, sometimes with a slight amber or burgundy tint. The egg shell is strong, yet thin enough to burst in the mouth, releasing the delicate juice.

The surface of the eggs is shiny, with a slight pearlescent sheen. When properly salted, they don't clump together, separate easily, and retain their elasticity. Over-salted caviar has a tough shell, while under-salted caviar quickly bursts and leaks.

The taste and texture of chum salmon caviar

Chum salmon caviar has a vibrant, rich flavor, with a distinct "marine" note and a slight bitterness. The finish is long, oily, and pleasantly salty. Many believe this is the true flavor of red caviar—not overly sweet, like sockeye salmon, and not overly delicate, like coho salmon.

The eggs have a firm texture, but when pressed lightly, they burst, leaving a distinctive "explosion" of juice in the mouth. This property makes chum salmon caviar especially delicious when eaten on its own—on a sandwich, in a salad, or simply with a spoon.

Nutritional value and composition of chum salmon caviar

100 grams of chum salmon caviar contains approximately:

• Caloric content: 240–260 kcal
• Proteins - 28–32 g
• Fats - 13-18 g (most of which are healthy polyunsaturated Omega-3)
• Carbohydrates - 0-1 g
• Water - about 50-55 g

Chum salmon caviar is rich in vitamins:

• Vitamin A - up to 300–400 mcg
• Vitamin D — 8–15 mcg
• Vitamin E — 3–5 mg
• B vitamins (B1, B2, B6, B12, niacin, folic acid)
• Vitamin C - in small amounts

The mineral composition is impressive:

• Phosphorus — 400–500 mg
• Potassium - 300-400 mg
• Magnesium - 30-50 mg
• Selenium — 30–60 mcg
• Iron - 2-4 mg
• Zinc — 1–2 mg
• Iodine - 10-30 mcg

It is the high content of Omega-3, vitamin D, selenium and complete protein that makes chum salmon caviar one of the most beneficial animal products.

Nutritional value and benefits of chum salmon meat

Chum salmon meat is a source of high-quality protein (19–22 g per 100 g), healthy fats (4–8 g, primarily omega-3), vitamins (D, B12, B6, niacin), and minerals (phosphorus, selenium, iodine, potassium). Caloric value: 120–130 kcal per 100 g.

Chum salmon is beneficial for the heart, blood vessels, brain, immune system, skin, and hair. It is recommended for anemia, weakened immunity, high cholesterol, depression, and during recovery from illness.

Conclusion

Chum salmon are a symbol of the salmon runs and the abundance of Far Eastern rivers. Unlike the freshwater giants of the Putorana Plateau— taimen, lenok, and char—which reach remarkable sizes in crystal-clear rivers and lakes thanks to the pristine environment and abundant natural food, chum salmon rule the seas and rivers of the Far East, where their millions of schools, powerful runs, and role in the ecosystem remain unrivaled.