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Chinook Salmon
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The Chinook salmon (Oncorhynchus tshawytscha) , is a species of anadromous fish in the salmon family. It is a Pacific Ocean salmon and is variously known as the King salmon, tyee salmon, Columbia River salmon, black salmon, chub salmon, hook bill salmon, winter salmon and blackmouth.
Scientific classification
Kingdom: Animalia
Phylum: Chordata
Class: Actinopterygii
Order: Salmoniformes
Family: Salmonidae
Genus: Oncorhynchus
Species: tshawytscha
Appearance
The Chinook salmon is blue-green on the back and top of the head with silvery sides and white ventral surfaces. It has black spots on the upper half of its body and the mouth is a dark gray. Adult fish average 33 to 36 inches (840 to 910 mm), but may be up to 58 inches (1.47 metres) in length; they average 10 to 50 pounds (5 to 25 kg), but may reach 130 pounds (50 kg).
Reproduction
Chinook salmon may spend between one to eight years in the ocean before returning to their home rivers to spawn, though the average is three to four years. Chinook prefer larger and deeper water to spawn in than other species of salmon and can be found on the spawning redds (nests) from September through to December. Fry and parr (young fish) usually stay in freshwater from twelve to eighteen months before travelling downstream to estuaries, where they remain as smolts for several months.
Chinook salmon range from Santa Barbara in California up to Chukchi Sea north of the Bering Strait in Alaska, and the whole Pacific coast in between. It is also found in Kamchatka and the Kuril Islands in Russia. The most significant spawning runs are in the Columbia River, Rogue River, and Puget Sound. Within this range there are probably more than 1,000 spawning populations, yet the species is the least abundant salmon in North America.
The Yukon River has the longest freshwater migration route of any salmon, over 3,000 kilometres from its mouth in the Bering Sea to spawning grounds upstream of Whitehorse, Yukon. A fish ladder has been constructed around the Schwatka Lake hydroelectric dam in Whitehorse to allow the passage of Chinook salmon.
Salmon need to be able to have ample food resources, such as: planktonic diatoms, copepods, kelps, seaweeds, jellyfish, and sea stars. As with all Salmonid species, Chinook feed on insects, amphipods, and other crustaceans while young, and primarily on other fish when older. Young salmon feed in streambeds for a short period of time until they are strong enough to journey out into the ocean and acquire more food. Once they spend a couple of years in the ocean, adult salmon grow large enough to escape most predators and return to their original streambeds to mate.
Second, in order for salamon to be able to spawn, they must have a healthy habitat that is sheltered by eelgrass and other seaweeds. These sea plants camouflage eggs so that they are protected from predators. Also, they help shelter infant salmon so that they have the chance to eat and grow before making the journey to the ocean to join other juveniles.
Third, with regards to ocean habitat, it is essential that anadromous (freshwater-breeding) salmon migrate from stream beds to the oceans and have the ability to grow into adult fish. This is because these adult fish acquire the strength that is needed to travel back upstream, escape predators, and reproduce before dying. In fact, in his book King of Fish, David Montgomery writes that, "The reserves of fish at sea are important to restocking rivers disturbed by natural catastrophes". Thus, it is vitally important that fish are able to reach the oceans (without man-made obstructions like dams) so that they can grow into healthy adult fish that will further populate the species.
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a.k.a.: Atlantic salmon; Pacific salmon; Chinook or king salmon; coho or silver salmon; sockeye, red, or blueback salmon; pink or humpback salmon; chum or dog salmon
Waters:Most species of wild salmon inhabit icy-cold North Pacific waters. Atlantic salmon is an endangered species, but markets worldwide are well stocked with the farm-raised variety harvested in the U.S. (Pacific Northwest and New England states), Chile, and Norway. (Note: Salmon is anadromous, meaning that it spawns in fresh water. Some fish become landlocked in lakes, resulting in a supply of freshwater salmon, which is considered to be not as flavorful, and therefore not as prized, as saltwater salmon.)
Description (in water): A long, thin, silver-skinned fish with a short forked tail. During spawning season the males of certain species (eg. sockeye) turn a bright red. The smallest weigh from 3 to 5 lbs., yet some are considerably larger--Chinook (or king) salmon can exceed 100 lbs.
Description (in market): The succulent meat of Atlantic salmon is usually pink-orange in color (there is also a white-fleshed variety) and high in fat, with a rich, pronounced flavor. Flesh of chinook or king salmon ranges in color from off-white to deep red; this succulent, soft-textured, strong-flavored, fatty meat is highly prized. Coho or silver slamon meat ranges in color from pink to orange-red, is high in fat, rich in flavor, and firm in texture. Sockeye, red or blue black salmen flesh is dark red, fatty, strong-flavored, and firm-textured. Pink or humpback salmon meat is moderately fatty and of less pronounced flavor than other salmon; it can be on the dry side. Chum or dog salmon meat is pale to deep orange in color, delicate in flavor, and lowest in fat of all salmon.
Sold as: Steaks (most common), fillets, whole fish (usually under 5 lbs.), canned, smoked. Salmon freezes well, and is often sold frozen or thawed.
Best cooking: When absolutely fresh, raw salmon is delicious. Salmon is also excellent grilled, broiled, poached, baked, roasted, and sautÚed. If grilling or broiling, you may want to choose one of the fattier varieties (eg. Atlantic or chinook), which are not as easy to overcook. The silvery skin of the salmon is very tasty; when grilling whole salman, brush the skin generously with oil to help keep it intact.
Buying tips: Fresh or thawed steaks and fillets should look moist and smell seawater fresh; flesh should glisten. Whole fish should look alive and be well iced. Salmon is usually sold scaled with the skin left on--make sure skin looks bright, shimmery, and fresh chnook.
Substitutes: Char, trout
Notes: Once exclusively a summertime fish, salmon's season now lasts all year, thanks to new freezing techniques and a booming fish-farming industry in the U.S., in Maine and other Atlantic Northwest states), Norway, and Chile. Wild Pacific salmon is still seasonal; it is available from spring to autumn (peak of the season is midsummer.
Salmon is an excellent source of protein, vitamin A, B vitamins, and Omega-3 oils.
Salmon roe, which ranges in color from pale orange to bright red, is a popular and affordable alternative to premium caviars.
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