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The WDFW Chum Salmon
Web Page has generated many comments, but one of the most intriguing was
a challenge from one visitor to provide "a recipe that would
make chum taste half as good as king and coho salmon."
Chum salmon are generally
considered to have the lowest flesh quality of the five Pacific salmon
species. Commercial and sport fisheries operating in marine water frequently
catch chum salmon that are in ocean bright condition. These fish are the
highest quality chum salmon and are the best choice for table fare.
Many recreational
fishing locations for chum salmon are in freshwater or in saltwater near
the mouths of spawning streams, which may be a reason why many sport caught
chum are not of the same quality as ocean fish. Chum salmon mature very
rapidly, and the fish in these locations are usually close to spawning
and their table quality has substantially deteriorated. Because of this,
smoke curing and kippering are often a preferred choice for preparing
sport caught chum salmon. However, for the best table quality, ocean bright
chum should be obtained for both cooking fresh or smoke curing.
WDFW is asking web
page visitors to share their favorite salmon recipes to help chum salmon
take their place as a popular Northwest seafood. We will post appropriate
recipes on this page, and will credit contributors. (Note -- We all know
about the recipe that calls for "cooking the fish on a cedar plank,
throwing away the fish, and eating the plank." While that is a certainly
clever way to poke fun at cooking fish, we are looking for real recipes
for the web page).
To submit a recipe,
e-mail the recipe along with your name and home town to: webmaster@dfw.wa.gov.
| Bette
Stankewich, Washington
Chum Salmon Ginger 
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Printable
version |
| Ingredients:
1 -2 lb.salmon fillets
Half cup low sodium soy
Quarter cup chopped vidella onion
1 teaspoon minced fresh ginger
Black pepper to taste |
Preparation:
Mix all ingredients except salmon. Spray pan large enough
to bake salmon. Put salmon in pan, spoon onion mixture over
top of salmon pieces.
Cooking:
Heat oven to 400 degrees. Bake 20 minutes. Turn off oven
and let sit 5 more minutes.
Serve
salmon, spooning any remaining liquid from baking pan over
salmon. Serve with mashed potatoes or rice and vegetable.
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| Dick
Regan of Hoquiam, Washington
Fried Chum Steak Fillets
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Printable
version
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| Ingredients
white flour,
Kellogg's corn flake crumbs
margarine.
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Preparation:
One chum salmon, fileted and skinned. This is very
important to remove the skin completely. Cut rib bones away
from the
flesh. Cut into two or three inch wide steaks.
Mix Kellog's
corn flake crumbs and white flour with equal parts. 50%
crumbs and 50% flour. Put into a large plastic bag. Depending
on the
amount of fish to be cooked I usually start with one cup of
each.
Additional season can be added if desired but certainly not
needed.
Prepare
a pan on medium heat with plenty of margarine (not butter).
Rinse salmon steaks under cold water and shake off excess.
Put three or
four pieces of fish into bag and shake to coat the fish completely.
Place
fish into hot margarine and cook until the meat turns color
halfway
up the fish and then turn, cooking until done. Usually 4-5
minutes each
side, depending on heat. Continue to add margarine as the
fish soaks it
up. The outside should be brown and crisp. Truly a mild flavor.
One
note: I once cooked up a silver, a chinook and a
chum prepared exactly the same way and most people preferred
the chum.
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| Rich
Wimpy of Everett, Washington
Grilled Chum Fillets
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Printable
version
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| Ingredients
Full chum fillets-brighter the better
salt
pepper
minced garlic
brown sugar
cinnamon
rosemary-fresh is better
butter
teriyaki sauce
two strips of bacon
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Marinade
1/4 cup cooking oil
2 tbsp lemon juice
2 tbsp soya sauce
1/2 tsp dry mustard
1/2 tsp ground ginger
1/8 tsp garlic powder |
Preparation:
Rinse the fillets, then pat dry with a towel. With a sharp
knife, cut thru the flesh creating serving size portions.
Do not cut thru the skin.
brush on the teriyaki sauce and lightly salt. Heavily pepper
if you are like me...to taste otherwise. Evenly top fillet
with minced garlic...more is better!
Sprinkle fillet with brown sugar...not too heavy. Sprinkle
fillet with cinnamon....lightly, but evenly. Top with rosemary,
again lightly.
Place a pat of butter on each serving portion.
Cooking:
Lay the fillet skin side down onto the heated grill. NO
MORE THAN MEDIUM HEAT. Lay the bacon onto the grill...not
the fillet. Allow the bacon to sizzle, cook, and smoke...It
will add great flavors. Fillets are done when the flesh flakes
with a fork. Do not over cook.
Before
serving: Try to remove the rosemary. The flavor will remain.
Remove
fillet from skillet with a spatula...get under flesh at serving
portion cuts you made. The skin will remain on serving platter.
Serve it now!
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| Brian
Bell of White Rock, British Columbia
Chum Steaks Teriyaki
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Printable
version
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My
wife has used this marinade on most salmon species and trout
as well. Last week I brought home a fresh river caught chum.
We cut two steaks, marinated them and put them on the BBQ
as a taste test. We really
enjoyed them. Chum are not highly regarded as table fare in
BC and yet I would not hesitate serving this fish to guests.
| Ingredients
4 Chum Steaks
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Marinade
1/4 cup cooking oil
2 tbsp lemon juice
2 tbsp soya sauce
1/2 tsp dry mustard
1/2 tsp ground ginger
1/8 tsp garlic powder |
Preparation:
Combine oil, lemon juice, soya, dry mustard, ginger
and garlic powder. Pour over steaks and let stand at room
temperture for 1 hour, turning once. (or leave in a sealed
bag overnight)
Cooking:
Drain, broil or barbecue. This is also a good marinade
for prawns etc.. |
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| Doug
Milward of Olympia, Washington
Chum Salmon Teriyaki Kabobs
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Printable
version |
| Ingredients
1 bright chum salmon
2 tbsp sesame oil
1 tbsp minced garlic
Chopped green onions
Toasted sesame seeds |
Marinade
1 cup soy sauce
2 tbsp sesame oil
2 tbsp vinegar
2 tbsp honey |
Preparation:
Fillet and skin salmon, cut into 1½ x 1½
inch chunks, and remove bones. Mix the marinade ingredients
together (soy sauce, sesame oil, vinegar, and honey) and marinate
fish in the mixture for at least ½ hour, turning occasionally.
Cooking:
In a large non-stick pan heat 2 tbsp sesame oil and add
1 tbsp minced garlic and marinated salmon chunks. Turn after
3 minutes and add chopped green onion and toasted sesame seeds.
Cook until done and serve over rice.
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Chris
Gih of West Seattle, Washington
Asian Way Chum Salmon or Halibut
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Printable
version
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Fish should
be cooked with the slightest dash of seasoning as possible
so as not to overwhelm the taste of freshness: 6 minutes prep
time.
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Ingredients
1 chum salmon fillet
Fresh ginger, sliced
Salt and pepper
Genuine sesame oil
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Preparation:
Place a salmon fillet on aluminum foil. Slit the meat
(not deep) and insert slices of ginger. Salt and pepper to
taste. Coat with genuine sesame oil.
Cooking:
Oven bake it, and I like to brown the top in the broiler.
For
Halibut: I add Japanese/Chinese cooking wine with green
onion, a dash of salt/pepper and sesame oil. Not too much,
however, because you don't want to kill the taste of the fish.
Oven Bake enclosed in aluminum foil.
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Rick
Johnson of Tacoma, Washington
Salmon Pepper-steak
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Printable
version
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| This
cooking method sears the fish and seals in the juices. Given
the low fat content of chum, this is my favorite way of preparing
it. The recipe earned third place in the News Tribune (Tacoma)
contest a couple years ago.
| Ingredients
2 servings of salmon fillet
2 tbs. olive oil
plenty of freshly ground black pepper
lemon pepper (optional)
dried dill weed (optional) |
Preparation:
1. Season
the flesh side of the fillets generously with black pepper.
2. Dust with lemon pepper and/or dill weed, if desired.
3. Heat the oil to near smoking temp.
4. Place salmon in pan, flesh side down. Cover.
5. Depending on thickness, turn in 3 to 5 minutes
6. Cover & cook skin side down for the same length of
time.
7. Test for doneness (finished as soon as it loses it's translucency).
Cooking:
1.Cook
it hot (setting 8.5 out of 10 on my stove) but never overcook
the fish.
2.
This dish is going to smoke up the kitchen, so fix your
spouse a drink on the patio and turn the range hood fan
on high.
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| Sam
Ingram of Arlington, Washington
Chum Chowder
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Printable
version |
| We
refer to this recipe as "Chum Chowder" due to the
fact that it looks very similar to a thick clam chowder. Two
variations that work well are to add a small amount of smoked
chum to give it a little smoke flavor, or to add some bay
scallops or fresh prawns to enhance the chum.
| Ingredients:
2 lbs chum salmon
6 slices bacon
1 medium onion (½ cup chopped)
2 shallots (1 tbsp, chopped)
1 ½ cups white wine
1 ½ cups water
1 tsp salt
¼ tsp dried thyme, crushed
1 stalk celery, quartered
2 cloves garlic halved
4 sprigs parsley
2 whole cloves
3 tbsp all purpose flour
3 tbsp butter or margarine, softened
½ cup light cream |
Preparation:
Clean,
fillet, and remove skin. Cut fish into bite-sized pieces.
Cooking:
Cook bacon
in 4 ½ quart dutch oven. Drain, reserve 2 tbsp drippings.
Crush bacon and set aside. Cook onion and shallots in reserved
bacon drippings until tender. Remove from heat. Add wine,
water, salt, and thyme. Tie celery, garlic, parsley, and whole
cloves in a cheesecloth bag and add to pan. Bring to boiling,
then reduce heat. Cover and simmer for 20 minutes. Remove
cheesecloth bag. Add fish to dutch oven. Cover and cook gently
about 8-10 minutes or until fish flakes when tested with a
fork. Blend flour and softened butter or margarine to a smooth
paste. Stir into simmering liquid. Stir in cream. Cook and
stir until thickened and bubbly. Season to taste, and sprinkle
bacon over top before serving. |
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Chum Salmon Recipe Challenge
