What to do ... with Chum Salmon

[Davidka21]

I'm going to fish for chum salmon my first time, but I am bringing with me some of my nephews, the reason I am going to fish for chum salmon and not any other salmon, is because its the season and my newphews want an easier salmon to catch for the first-hand experience. Besides catching them, I know for sure they would want to cook what they catch. I know the Chum salmon are disliked, for their lower oil content, and worse meat quality since they start to spawn at the beginning of rivers or canals. My question is, from what I heard, that the best thing you can do with Chum is to smoke them. What are the best methods to smoke them, or any salmon, in general, to make it taste good or at least decent? And what quality of Chum would you stop at, If you were going to take some home. Any, other information about them would be helpful as well.

[Mike Carey]

I personally use a wet brine and get good results from chum salmon. As to at what point the meat is no good, other than catching a fish with obvious rotting flesh, you won't know until you cut it open. THe flesh would be mushy and extra pale (it's pale to start with)

[rseas]

Smoked chum treats for the dogs. Cube or strip the chum, smoke unbrined and vacuum bag in weekly portions. The dogs love them and they are good for them.

[Shad_Eating_Grin]

please also make sure that your chum is cooked to an adequate heat temperature, if you plan on feeding it to your dog. See the literature on the internet about salmon poisoning for dogs and the dangers of feeding raw salmon to your dog. Whether or not smoking is sufficient to avoid salmon poisoning, I don't know. I cook my salmon thoroughly before feeding to my dog, and also avoid taking my dog for a walk around rivers where there may be salmon carcasses lying around.

All that being said, I really don't like to eat chum myself. It's too much of an effort to try to enjoy it on the plate, even bright ones. I find the flesh too dry and unpalatable. I may keep one or two per year, and end up just feeding it to my dog or giving away.

[rseas]

Thank you and agreed. Typically I smoke it until it is oily shoe leather and finish with smoker at 225° for an hour per USDA/4H reccomendations.

Bring on the chums, we're out of "Chum Dog Treats" and need a new batch.

[spokey9]

If they're bright fish (no signs of color on the sides) then chum is pretty good pan seared. Once they get a little bit of color showing then I smoked them with a sweeter brine and brushed with real maple syrup. Comes out great imo. Once they get past a little bit of color, I'd let them go so they can do what they need to on the gravel.

[spokey9]

If they're bright fish (no signs of color on the sides) then chum is pretty good pan seared. Once they get a little bit of color showing then I smoked them with a sweeter brine and brushed with real maple syrup. Comes out great imo. Once they get past a little bit of color, I'd let them go so they can do what they need to on the gravel.

[fisherman92]

My favorite thing to do with chum is catch and release them till my arms get sore! Also, I've had a local let me try some of his cajun smoked chum while fishing once and that was good. Might be something to look into..? Or just smoke it up nice if you get some bright fish. If their bellies are dark that's a good indication to release it too.