Common names: Keta salmon, chum salmon.

Identification: Absence of large black spots from body and fins, slender caudal peduncle, metallic to blue above, silvery below; white tips on fins of mature fish. Maturing fish have a series of dark bars across the sides.

Range: Del Mar, California to Arctic Alaska and to Honshu, Japan.

Season and Catch Methods: June through September from Southeast Alaska to Kotzebue Sound. Caught by seine, drift gillnet, set gillnet and troll.

Size: Average 8 lbs, range 2 to 12 lbs.

Packaging: Fresh and frozen dressed/headed fish 50 lb boxes, IQF and vacuum packed frozen fillets and steaks 5 to 10 lb cartons.

Product Forms:
Fresh: dressed; dressed/headed; fillets, skin-on or skinless, pin-bone in or boneless; steaks. Frozen: dressed/headed; fillets, skin-on or skinless, pin-bone in or boneless; steaks.
Dressed headed fish graded: 2-4 lbs, 4-6 lbs, 6-9 lbs and 9-12 lbs. Steaks and fillets typically graded: 4-, 6-, 8-, 10- and 12 ounce portions.
Canned:
Halves (7.5 oz. net wt.)
Talls (14.75 oz. net wt.)
41b. (64 oz. net wt.)

Nutritional Value
[3.5 oz (100 g) raw fillet]:
Kcal: 120
Kcal from fat: 34.2
Protein: 20g
Total fat: 4g
Saturated fat: 1g
Omega-3 fat: 0.6g
Cholesterol: 74mg
Sodium: 50mg