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Salmon, Chinook (wild Alaska & British Columbia)
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© B. Guild/ Charting Nature, www.chartingnature.com
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Chinook salmon, found from the Yukon River in Alaska to central California, is the largest of the five Pacific species. Also known as “king” salmon, this giant averages 11 to 18 pounds, though it can grow substantially larger.
Chinook commands the highest price of the five species, sought after for its high oil content (which varies by region). The amount of oil is directly related to the distance the salmon has to swim to spawn—the greater the distance, the greater its oil content. Yukon River king salmon, for example, may swim 2,000 miles in 60 days (over 33 miles per day!) to reach its spawning ground in Canada. When caught in the sea before entering the river, this salmon can have as much as 25 percent oil content, which makes for extremely rich meat.
Trollers (hook-and-line) catch the majority of chinook, but gill-netters also catch a significant amount.CONSERVATION NOTES
Although a number of populations of chinook in California, Oregon and Washington State are threatened with extinction, others are in very good shape. Population declines in those states can be attributed to habitat loss, yearly shifts in weather conditions, and intense fishing pressure.
One of the biggest issues concerning salmon management is that, during their time at sea, various species and populations of salmon mix. Fishermen catching salmon at sea may inadvertently catch a species from a run considered threatened or endangered.
In Alaska, all chinook salmon runs are in good shape with healthy populations. All wild Alaska salmon has been certified as sustainable to the Marine Stewardship Council (MSC) standard. The king salmon fishery in California and wild salmon fisheries in British Columbia are currently undergoing assessment for certification to the MSC standard.IN SEASON
- May through September
- Alaskan troll fishery is open through winter providing year-round availability
PRODUCT FORM
FRESH AND FROZEN:
- Whole, headed and gutted
- Steaks
- Fillets
- Smoked
BUYING TIPS
The most important thing to keep in mind when buying wild salmon is that no matter how well fishermen and processors handle their fish, there will still be major quality differences due to natural variability. The key is not to buy based solely on species (all chinook is not created equal), but to learn about specific runs and their characteristics so you can find the perfect salmon for your needs.
- King is graded under 7, 7-11, 11-18, and 18 up
- King salmon has skin color grades: ‘brite’, ‘blush’, or ‘redskin’
ASSOCIATIONS
Alaska Seafood Marketing Institute (ASMI)
311 N. Franklin St., Suite 200, Juneau, AK 99801, Phone: 800–478–2903, Fax: 907–465–5572, Web Site: www.alaskaseafood.org, Email: info@alaskaseafood.org
BC (British Columbia) Salmon Marketing Council
1100–1200 West 73rd Avenue, Vancouver, BC Canada V6P 6G5, Phone: 604–267–3030, Fax: 604–266–3097, Web Site: www.bcsalmon.ca, Email: bcsmc@bcsalmon.ca
California Salmon Council
P.O. Box 2255, Folsom, CA 95763, Phone: 916–933–7050, Fax: 916–733–7055, Web Site: www.calkingsalmon.org, Email: info@calkingsalmon.org
Pacific Coast Federation of Fishermen’s Associations (PCFFA)
P.O. Box 29370, San Francisco, CA 94129, Phone: 415–561–5080, Fax: 415–561–5464, Web Site: www.pcffa.org, Email: fishlifr@aol.com
© 2006 Seafood Choices Alliance