Frozen Chum Salmon Portion
Frozen MSC Chum Salmon Portions 100-200g as requirement
Belly trimmed and tail trimmed, No fat line, No folded, Skin on
Net weight and uncompensated glaze is negotiable, No treatment
Alternative Inner Packing: Printed PE bag or As requirement
Alternative Outer Packing: Master Carton
Chum salmon can be the best value on the market when the skin is bright and the meat deep red, according to some buyers. Since most chum salmon spawns near river mouths, they have lower oil content than sockeye, Chinook, or coho. Chum salmon has a mild taste, is low in sodium, and is a good source of omega-3 fatty acids, niacin, vitamin B12, and selenium. Chum is graded 2-4, 4-6, 6-9, and 9 up and is readily available fresh and frozen, both H&G and fillets, but may also be canned or smoked. Like other kinds of salmon, chum quality differs greatly depending on the run. Buyers recommend learning about specific runs and their characteristics in order to identify the best salmon. The eggs are sold as ikura in Japan, where they have a high value. Buyer beware: Chum are some times sold as coho, a more expensive fish, because they are similar in size. Chum can be identified by a thinner caudal penduncle (the area just in front of the tail).
Based on average landings of chum salmon from 2012-2014 and using the most recent 2011 and 2016 Seafood Watch ratings and 2013-2017 MSC certifications, the sustainability breakdown of chum salmon is as follows:
· ~25% of global landings are MSC-certified (wild-caught from Alaska, British Columbia, and Iturup Island, Russia)
· <~2% of global landings of chum salmon meet a Seafood Watch "Good Alternative (yellow)" rating (Puget Sound, Washington)
· ~80% of global landings are unrated or unknown (Most all from Japan and Russia, <2% from British Columbia)
· From 2012 to 2015 global landings of chum salmon increased ~15% and North American landings decreased ~10%
Chum salmon are the second largest of the Pacific salmon, behind only Chinook salmon in size. Like other salmon species, chum salmon are anadromous, meaning they hatch in freshwater streams and rivers, then migrate to saltwater environments to feed and grow. In the ocean, they are a metallic blue-green along the back, with black specks, similar to sockeye and coho salmon. In freshwater, both sexes develop a red and black tiger-striped pattern. Males develop canine fangs and a hooked upper jaw. Freshwater fry entering the parr stage have well-developed camouflaging stripes along their sides. Before the juveniles migrate to the sea, they lose their parr marks for a dark back and light belly.
Chum salmon grow up to 3.6 feet (1.5 meters) in length and weigh 30 to 35 pounds; however, most are caught averaging between eight to 15 pounds. They reach maturity between ages three and six. Peak spawning season is in the early winter when the river is high. Chum salmon nest near the mouth of rivers, about 60 miles (97 km) from the ocean because of their large size and limited jumping ability to move farther upstream into shallower waters. Females dig out gravel nests called redds on stream bottoms to lay their eggs, laying about 2000-4000. All chum salmon die after spawning. The carcasses are known to be a valuable source of energy and nutrients to the river ecosystem, improving newly hatched salmon growth and survival by contributing nitrogen and phosphorous compounds to the water. Unlike other salmon species, chum salmon fry do not spend an extended period of time in freshwater and begin migrating back to estuarine and marine waters a few days after they are born.
Young salmon feed on insects and marine invertebrates as they migrate downriver and into estuaries and near-shore habitats. Adults eat copepods, fish, mollusks, squid, and tunicates. A variety of fish and birds prey on juvenile chum salmon. Adults are preyed upon by sharks, sea lions and seals, and orcas.
The Health Benefits of Salmon
Salmon is a type of fish found in both fresh and salt water. There are several species of salmon, such as the sockeye, pink, coho, chum, chinook, and Atlantic. Salmon is not only tasty but has considerable health benefits; when baked, broiled, seared or grilled, salmon is among the most heart-healthy of dishes.
Omega 3 fatty acids are a type of essential fatty acid. The body cannot make them on its own and requires intake from food or vitamins in order to supply the nutrients. Omega 3 promotes healthy joints and skin, reduces the risk of heart disease and aids in neurological development in unborn children. Atlantic salmon has the highest concentration of omega 3 in the salmon family, at 1.9 grams per 2-oz. fillet. The American Heart Association recommends that adults have two servings of omega 3 per week to maintain optimal health benefits. According to the Worlds Healthiest Foods, omega 3 improves heart muscle function and reduces the risks of deadly heart arrhythmia.
Salmon contains up to 58 percent of the daily required intake of protein per 4-ounce serving. Salmon contains essential amino acids that promote growth and help maintain muscle tissue mass. The protein found in salmon helps the body maintain metabolism at levels to promote weight loss. Eating salmon three or more days a week will also help you feel full longer. It can be eaten with a serving of fresh steamed vegetables for a heart-healthy dinner that will give you energy and ease hunger pangs.
Salmon provides a good source of some essential vitamins you need for a healthy lifestyle. A 3-ounce baked fillet will give you more than 40 percent of your daily intake of vitamin B-12; over 30 percent of niacin; over 25 percent of vitamin B-6 and more than 10 percent of thiamin and pantothenic acid. Vitamin D promotes healthy bones and teeth, and may help decrease your risk of developing multiple sclerosis and certain types of cancer.
Jupiter can supply the chum salmon with different quality standard as required, contact us feel free.
|Color:||Natural Fish Color|
|Supply Season:||All year|
|Package:||Retail Bag or As requirement|