Yukon Summer Chum (Silverbrite) Salmon

There are two separate runs of chum (silverbrite) salmon that run up the Yukon River. The early run, known as the "Summer Chum" have a meat color on-par with a coho salmon but a fat content (which is what makes them rich & tasty) around 12% (on-par with a typical Alaska king).

This higher oil content also lends itself to high amounts of healthy heart-smart Omega-3 oils. With all of the benefits of this delicious Chum salmon, along with it's lower cost, it is a sure winner among Alaska's wild salmon.

Also Available:
Yukon King Salmon Fillet

Chum Salmon Nutrition

HEART-SMART OIL CONTENT: ~8-16%

Serving size: 100 grams

Source: Alaska Seafood Marketing Institute

The above nutrition information is for typical Alaska Chum salmon, however, Yukon River salmon have a much higher oil content.

Storing and Thawing

To thaw flash-frozen salmon fillets, place them in refrigerator for a day. Because they are vacuum-sealed you can also run cold water over sealed fillets to speed up the thawing process. Quickly rinse salmon prior to preparing it. Left-over salmon should be kept refrigerated and used within a couple of days.

Serving Sizes

When serving salmon fillets, about 1/3 to 1/2 pound per person is a good portion size.

Packaging and Portion Sizes

Our Yukon River Chum salmon fillets are flash-frozen and individually vacuum-sealed for your convenience. They can be stored in your freezer for several months. Fillets are boneless, and range from 1/3 to 1 lb. packages. Full-size fillets are often available during the summer months as well.

Boneless Fillets - Pin Bone Out

Fillets are deboned with our pinbone machine, then examined by trained inspectors.  We do our best to remove all bones, "so that you don't have to".  However, it is possible that we could miss a bone.

Salmon Recipes

Browse our large collection of salmon recipes for a hot recipe to impress you guests with.

Yukon River Chum/Keta salmon are caught at the lower end of the Yukon River where they still have large stores of fat. They are gillnetted, iced, and then processed near the town of Emmonak. The fishery itself is actually thousands of years old, being made up of primarily Alaskan natives who have fished the Yukon River for many years. These Chum salmon are immediately processed after being caught to ensure their highest quality.

Fishing Seasons

Availability