Chum salmon (Oncorhynchus keta)

Scientific name: Oncorhynchus keta Walbaum, 1792

The Chum salmon (Oncorhynchus keta) is a freshwater fish of the family Salmonidae. In the aquarium it needs water at 24°C (75°F). Native range: North Pacific, Korea, Japan, Okhotsk and Bering Sea, Arctic Alaska south to San Diego, California, USA. Asia: Iran.

Chum salmon care at a glance

Temperature: 24°C (75°F)

Biology

Inhabits ocean and coastal streams. Migrating fry form schools in estuaries, remain close to shore for a few months and finally disperse to enter the sea. Epipelagic. Juveniles and adults feed mainly on copepods, tunicates and euphausiids but also on pteropods, squid and small fishes. Adults cease feeding in freshwater. Males and females die after spawning. The catch is mostly canned but also sold fresh, dried-salted, smoked, and frozen. Eaten steamed, fried, broiled, boiled, microwaved, and baked. Utilized for caviar. The Alaska Salmon fishery of this species has been certified by the Marine Stewardship Council (http://www.msc.org/) as well-managed and sustainable (http://www.msc.org/html/content_485.htm).

Source: FishBase, licensed CC BY-NC 4.0.

Species facts

Scientific name: Oncorhynchus keta
Family: Salmonidae (Salmonids)
Order: Salmoniformes (Salmons)
Class: Actinopterygii (Ray-finned fishes)
Maximum length: 100.0
Common length: 58.0
Depth range: 0–250 m (0–820 ft)
Environment: Marine; freshwater; brackish; benthopelagic; anadromous; depth range 0 - 250 m
Climate: Temperate
Distribution: North Pacific: Korea, Japan, Okhotsk and Bering Sea, Arctic Alaska south to San Diego, California, USA. Asia: Iran.
Conservation status (IUCN): Not Evaluated
Threat to humans: Harmless
Uses: Fisheries: highly commercial; aquaculture: commercial; gamefish: yes; aquarium: public aquariums
Resilience: Medium, minimum population doubling time 1.4 - 4.4 years (K=0.27-0.45; tm=2-5; tmax=6)