Keta Salmon

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Name Keta Salmon
Other name Silverbrite Salmon, Chum Salmon, dog salmon
Latin name Oncorhynchus keta
Japanese name さけ (sake)
Kingdom Animalia
Phylum Chordata
Class Actinopterygii
Order Salmoniformes
Family Salmonidae
Species O. keta
Genus Oncorhynchus

Flavor & Texture
Mild flavor, not very fishy. However, some fish are tasteless (watery). Keta salmon has firm texture with pink flesh meat. It can be very oily in belly part. However, lean in the back and tail part.

They can grow to 8 pounds with average ranges from 25 to 27 inches. They can reach 42 pounds.

Mostly coho salmon is available in wild near Yukon River, Amur River in Asia, North Pacific water of Korea-Japan, British Columbia Canada, and Alaska to California. Gillnetting and purse seining are the best way to catch keta salmon. Their season are June to September.

Sushi Preparation
Salmon is easy to skin and bone because they are big size fish. People do not prefer the bottom belly part because it contains too much fat. Skin can be grilled or deep fried as chips if it is cleaned properly. Neck part is the fattiest part. Some people love neck part to be grilled. Keta salmon is a great fish for grilling or smoking. Give a hint of smoke in sushi will be amazing preparation and loveable.

Wild Salmon might contain anisakis larvae. Therefore, freezing at least -31 F for 8 hours or -4F for a week is necessary.

Keta salmon can be found anywhere. Therefore, they have different strength of flavor. Sushi chef may have to play with the original flavor. Tasteless keta salmon should be garnished. Mild flavor keta salmon could be served without garnish or sauce.

Omega-3 fatty acids, high quality protein, selenium, phosphorus and potassium. It has low in saturated fat. It is one of the healthiest salmon.

Nutrition Fact 100 grams +3.5 oz
Calories 155
Protein (g) 26
Fat (g) 5
Saturated fat (g) 1
Sodium (mg) 65
Cholesterol (mg) 95
Omega-3 (mg) 800
Source of information:

Alaska Seafood Marketing Institute, Wikipedia, the Zen of Fish

Keta Salmon      

A tiny note:

The review about the taste above is a general review. There is no fish taste the same. The weather, size, quality, the source of the fish and how the sushi chef prepare them are important aspects to the taste and texture. We try to write as accurate as possible. Therefore, we are looking forward to the reader to participate in the discussion/comment to add/adjust/revise those review. Please mention when, where and specific detail how you review the fish.