Overview
Chum salmon are an excellent value. Eggs from the chum salmon are used to make Ikura, which are used in sushi bars around the world. An excellent fish when caught in the ocean where the skin remains bright and silvery.
- Available Cuts
- Headed & Gutted
- Fillet: Skin on
- Fillet: Skin off
- Appearance
- Orange
- Flavor
- Moderate
- Texture
- Firm
- Flakey
Environmental
- Environmental Issues
- Contaminants
- Mitigating Factors
- Management imposed limits
- Traceability
- Environmental preservation
Management
- Country of Origin
- Maturity / Fecundity
- 70 TL
- 2-5 years
- 7 years
Seasonality
- January
- February
- March
- April
- May
- June
- Low
- Medium
- High
- July
- August
- September
- October
- November
- December
- Low
- Medium
- High
Biomass Abundance
- Below
- At
- Above
Critical Limits
| Bacteriological Contaminants | |
|---|---|
| Salmonella | No organism allowed: 0/25g |
| Listeria Monocytogenes | No organism allowed: 0/25g |
| Staphylococcus Aureus | Less than 10 CFU / g |
| E-coli 0157:H7 | No organism allowed: 0/25g |
| Total viable count | Less than 20,000 CFU / g |
| Natural Toxins | |
|---|---|
| Histamine | Less than 50 PPM |
| Ciguatera Fish Poison (CFP) | No presence |
| Toxic Elements | |
|---|---|
| Cadimium | Less than 0.5 PPM |
| Lead | Less than 0.5 PPM |
| Mercury | Less than 1.0 PPM |
| Chemical & Pesticide Contaminants | |
|---|---|
| Aldrin & Dieldrin | Less than 0.3 PPM |
| Chlordane | Less than 0.3 PPM |
| DDT, TDE, DDE | Less than 5.0 PPM |
| Heptachlor | Less than 0.3 PPM |
| Heptachlor Epoxide | Less than 0.3 PPM |
| Mirex | Less than 0.1 PPM |
| Furidone | Less than 0.5 PPM |
| Diquat | Less than 0.1 PPM |
| Simazine | Less than 12 PPM |
| 2,4-D | Less than 1.0 PPM |
| Polychlorinated Biphenyls | Less than 2.0 PPM |