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Chum Salmon
 Chum salmon
(Oncorhynchus keta) have the widest distribution of any of the Pacific
salmon. They range south to the Sacramento River in California and the island
of Kyushu in the Sea of Japan. In the north they range east in the Arctic Ocean
to the Mackenzie River in Canada and west to the Lena River in Siberia. Chum
salmon are the most abundant commercially harvested salmon species in arctic,
northwestern, and Interior Alaska, but are of relatively less importance in
other areas of the state. There they are known locally as "dog salmon"
and are a traditional source of dried fish for winter use.
General description: Ocean fresh chum salmon are metallic
greenish-blue on the dorsal surface (top) with fine black speckles.
They are difficult to distinguish from sockeye and coho salmon
without examining their gills or caudal fin scale patterns. Chum
have fewer but larger gillrakers than other salmon. After nearing
fresh water, however, the chum salmon changes color-particularly
noticeable are vertical bars of green and purple, which give them
the common name, calico salmon. The males develop the typical
hooked snout of Pacific salmon and very large teeth which partially
account for their other name of dog salmon. The females have a
dark horizontal band along the lateral line; their green and purple
vertical bars are not so obvious.
Life history: Chum salmon often spawn in small side channels
and other areas of large rivers where upwelling springs provide
excellent conditions for egg survival. They also spawn in many
of the same places as do pink salmon, i.e., small streams and
intertidal zones. Some chum in the Yukon River travel over 2,000
miles to spawn in the Yukon Territory. These have the brightest
color and possess the highest oil content of any chum salmon when
they begin their upstream journey. Chum salmon spawning is typical
of Pacific salmon with the eggs deposited in redds located primarily
in upwelling spring areas of streams. Female chum may lay as many
as 4,000 eggs, but fecundity typically ranges between 2,400 and
3,100 eggs.
Chum do not have a period of freshwater residence after emergence
of the fry as do Chinook, coho, and sockeye salmon. Chums are
similar to pink salmon in this respect, except that chum fry do
not move out into the ocean in the spring as quickly as pink fry.
Chum fry feed on small insects in the stream and estuary before
forming into schools in salt water where their diet usually consists
of zooplankton. By fall they move out into the Bering Sea and
Gulf of Alaska where they spend one or more of the winters of
their 3- to 6-year lives. In southeastern Alaska most chum salmon
mature at 4 years of age, although there is considerable variation
in age at maturity between streams. There is also a higher percentage
of chums in the northern areas of the state. Chum vary in size
from 4 to over 30 pounds, but usually range from 7 to 18 pounds,
with females usually smaller than males.
Noncommercial fishery: In arctic, northwestern and Interior
Alaska, chum salmon remain an important year-round source of fresh
and dried fish for subsistence and personal use purposes. Sport
fishers generally capture chum salmon incidental to fishing for
other Pacific salmon in either fresh or salt water. Statewide
sport harvest usually totals fewer than 25,000 chums. After entering
fresh water, chums are most often prepared as a smoked product.
Commercial fishery: In the last few years an average of
11 million chum salmon, worth over $32 million, have been caught
in Alaska. Most chum are caught by purse seines and drift gillnets,
but fishwheels and set gillnets harvest a portion of the catch.
In many areas they have been harvested incidental to the catch
of pink salmon. The development of markets for fresh and frozen
chum in Japan and northern Europe has increased their demand,
especially in the last decade. The Alaska Department of Fish and
Game has built several hatcheries primarily for chum salmon products.
Text: Lawrence S. Buklis
Illustration: ADF&G/Detlef Buettner
Revised and reprinted 1994
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