Hi Karen,

I've obtained quite a bit of freshwater-caught chum salmon (known around here as dog salmon, as in feed-these-to-the-dogs)

In general I like red/silver--kings are okay, but chum? But it's good quality protein, so would like to find some recipe(s) to make it useful. The only one I know goes something to the effect of `season to taste, cook on cedar plank, throw away the fish and eat the plank.'

Any better suggestions?

Thanks,
Kathleen

edit: what's the carb count on cedar planks, anyway? I figure the fiber count is right up there. . .

yup, that is the only way to eat a chum!!

i don't even keep them when fishing. catch and release!!

if you really want to use it, i would smoke it.

Well! Chum is my favourite salmon. I think it has a wonderful, nutty flavour.

You can cook it in the same way you would cook spring, but be careful not to overcook it. This is why it gets a bad rap. Most people really overcook fish, but it's easier to get away with overcooking in fattier salmon.

Cedar is very high in cellulose, so it's low in carbs.

Karen

Dumb question , but here goes ...

Are chum salmon the same as "silverbright"??


Doreen

Yep! Here's the salmon primer. Very confusing.

Quote:

Chum: silverbrite, dog salmon, calico, chub, fall, and keta. Spring Salmon: Chinook, King, tyee, Columbia River salmon, black, hook-bill, winter, and blackmouth. Coho: Silver salmon, hook-nose, blueback, jack salmon, salmon trout, and white salmon. Pink: Humpy, dog, hone, and humpback. Sockeye: Red, blueback, silver trout and kokanee.

Karen

Ahhh, that's what I was getting mixed up.

You're right, it's confusing with all the different and similar names at the same time . Good job all salmon is delish, so you can't lose even if you make a mistake on the species .

Thanks K


Doreen