“:0.7,”1640″:60,”1644″:0.02,”1645″:30,”1647″:36.5,”1672″:90,”1682″:0.03,”1683″:900,”1684″:600,”1705″:10.9,”1706″:2400,”5429″:210,”7347″:0.15,”7349″:70,”7350″:1.1,”7352″:0.6,”7356″:0.9,”11323″:0.6,”11331″:55,”11333″:20,”11338″:15,”11342″:7,”11350″:1700,”11354″:1000,”11356″:1100,”11357″:2000,”11358″:950,”11361″:650,”11362″:820,”11364″:270,”11366″:650,”11369″:1300,”11373″:2200,”11376″:3200,”11378″:980,”11381″:800,”11382″:860,”11394″:780,”11395″:1350,”11396”:280}Chum salmon is a Pacific salmon with bright red meat, dense texture, and a more pronounced flavor than many farmed salmon. In calculations and recipes, it refers specifically to plain fish without flour, breading, sweet marinade, glaze, or excess salt.
Chum is often sold wild, frozen, or chilled. It can be easily distinguished by the rich color of its meat and relatively firm fillet.
Nutritional Value
This is a complete protein with marine omega-3, selenium, and B12. It usually contains less fat than very fatty salmon, so when baking on keto, butter, creamy sauce, or avocado are appropriate.
Chum salmon in its simple form has virtually zero glycemic load: there are no starches or sugars in the fish meat. The keto calculation is altered not by the fish itself, but by flour, breadcrumbs, sweet marinade, glaze, or ready-made sauces that appear during cooking.
How to Use
Do not overheat chum salmon: it is great in sous-vide, with short baking, on the grill with oil, in tartars made from safe raw materials, and in salads with greens.
For chum salmon, weigh only the edible part that you are cooking or placing on the plate: fillet without large bones, cleaned steak, or portion from a whole carcass. The fat itself enhances the flavor, but sauces and added oil still need to be accounted for separately, especially in large portions.
How to Choose
When buying chum salmon, look for a clean smell, firmness of the meat, natural color, and packaging without excess cloudy liquid. For whole fish, transparent eyes and intact skin are important; for fillets, the absence of dried edges and sticky surfaces.
Storage and Safety
Store chum salmon in the cold until cooking, and thaw frozen pieces slowly in the refrigerator. If the source is unknown, it is better to fully cook the fish; refreezing and a sharp ammonia smell are reasons not to use the product.
