Chum Salmon, Keta Salmon, Pacific Chum Salmon, Uskumru

Oncorhynchus keta is a large species of salmon known for its distinctive dark green back and silvery sides. Adult chum salmon can reach up to 3 feet (90 cm) in length and weigh up to 20 pounds (9 kg). They are characterized by a downward-curving jaw in males during the spawning season. They have a robust body and a powerful tail used for swimming. Juvenile chum salmon, also known as fry, have vertical stripes along their sides.

Chum salmon are anadromous, meaning they live in both fresh and saltwater. They spend their early life in freshwater rivers and streams, migrating to the ocean to feed and grow. Spawning generally occurs in freshwater streams and rivers with gravel bottoms. They prefer cool, well-oxygenated waters. They are found in the North Pacific Ocean, including the Sea of Japan, the Bering Sea, and the waters off the coast of Alaska and Russia. Increasingly, they are found in the Black Sea and Aegean Sea due to introductions.

Chum salmon have a complex life cycle. They hatch from eggs laid in gravel nests. The young salmon, called alevins, live off the yolk sac until they become fry. The fry then become parr, and eventually smolt, transforming physiologically to survive in saltwater. They migrate to the ocean, feeding and growing rapidly. After several years at sea, they return to their natal rivers to spawn, often swimming hundreds or even thousands of miles. After spawning, the adults die, completing their lifecycle.

Chum salmon is prized for its rich, buttery flavor and high fat content. It is often grilled, baked, or smoked. The meat is a deep red color and has a firm texture. It's a popular ingredient in sushi and sashimi. Due to their abundance and size, they are a significant species for commercial fishing and recreational angling.