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Chum Salmon Out of the five Pacific salmon species, Chum Salmon rank the lowest in oil content and flavor. Chums are graded two different ways, the first is called Silverbrights which have a reddish-pink meat and a shiny silver skin. The second grade of chums is called Semibrights because they will have watermarks above the lateral of them. Chum Salmon is the least expensive salmon you will find, the raw meat is firm and meat color can be orange, pink or red. Chum Salmon Cooking TipsBecause of the low oil content Chum's, it is best to use these fish in recipes that will help retain some moisture such as casseroles and they make great salmon patties. If you do grill or broil chum's make sure to marinate them first and then continue basting them as you cook them. Ways to Cook it: Bake, Broil, Grill, Saute, Poach, SteamTexture: Medium to Firm Flavor: Moderate SubstitutionsRainbow Trout and other types of SalmonCommon NamesDog Salmon, Calico Salmon, ChubNutrition FactsServing Size:100g/3.5oz. (raw) Amount Per Serving Source: USDA
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