If you love salmon you may not give much thought to which salmon you buy. Salmon is salmon, right? Oh sure I know you look for a quality product and you may prefer wild salmon over farm raised salmon (or maybe the other way around??). Beyond that, salmon is salmon. It has a bold taste and a buttery texture, and you like that.
But what if I’m wrong? What if you don’t like that bold flavor all that much? Maybe it’s just too fishy tasting for you. Do you feel like you’ve missed out on something when all your friends are raving about at the “good fat” in a serving of salmon?
That bold taste comes from a high content of fat (yep, the good kind your friends were raving about). It can also come as a pretty bold price point. So even if you love salmon and it’s bold flavor perhaps you consider salmon a luxury, something you can’t afford every day.
Well I’m here to solve both of these problems for you by introducing you to wild Keta Salmon from Alaska. It’s also known as Chum, Dog or Silverbrite salmon. I was recently sent a sample from Alaska Seafood. It gets a bad rap so I thought I’d do a little research to see if it deserves it.
According to the Pacific States Marine Fisheries Commission, Keta is the second-most abundant salmon species in the north Pacific region. It ranks third in importance to the U.S. salmon fishing industry and is commercially fished from Oregon to Alaska, with the majority of the catch coming from southeast Alaska and Prince William Sound.
When it comes to salmon, this lesser-known, milder-flavored fish is underrated. Though I’m not sure why. This species of salmon is flavorful, sustainable– and affordable, too. Compared to King or Sockeye, Keta can be a real bargain. Fillets can easily be found at $5.99 per pound sometimes less. It’s not as common in stores and that may be why it’s so unknown to consumers. But I called three markets randomly and asked if they could get some Keta salmon and 2 out of the 3 said yes. One could even have it for me the very next day. Sometimes you just have to ask for what you want.
Wine Pairing
2011 Ravines Dry Riesling Finger Lakes
Price $16.00
Pairs well with Asian foods, cheese, choucroute garni, duck, fish, fruit, pork, poultry, salad, shellfish, vegetables.
But what really interests me about Keta is the fact that its mild flavor and lower fat content means I can prepare this fish differently than I might other cuts of salmon. In fact you have to, otherwise the detractors who say it’s dry have a point. But with proper cooking (wet cooking in a flavorful broth I’d argue) there are options for this variety that are intriguing to a serious cook. Have you ever noticed that salmon is not a fish typically associated with S.E. Asian flavors, especially dishes that include the bold flavors and high fat coconut milk? That’s partly due to geography and it’s partly due to the fact that the strong, full-mouth flavors of most salmon simply don’t work with rich coconut milk based sauces. I think Keta is the exception however.
So that’s where I started with this recipe. However, Asian flavors such as curry, kaffir and hot peppers can easily dominate. I still wanted to highlight the delicate salmon flavor in Keta, so I used a light hand with all these flavors.
The fact that Keta salmon is so comparatively lean also means you have to be careful how you cook it. It’s mild favor makes it a natural for smoking. It’s also often grilled on wooden planks. As delicious as these methods are you really must serve it quite rare to keep it from being dried out. As I stated one of my goals today is to please the palate of those who don’t really like salmon (or think they don’t). Rare salmon is probably too much to expect a seafood neophyte to embrace. The best way to cook lean fish all the way through is with wet methods such as poaching or simmering. I chose to simmer mine in coconut milk and I think it’s a great choice for this Asian-Alaskan Fusion recipe.
The final hurdle I made this fish swim through is the all-important wine pairing. I asked my brother Grant to pair this dish with something that would highlight both the delicate flavor and texture in this dish. He suggested a 2011 Ravines Riesling from the Finger Lakes section of New York. It’s complex enough to change the way you think about salmon and it’s dry enough to change what you think you know about Riesling too. GREG
Ingredients
- 1 ½ pound wild Alaskan Keta salmon fillet, with skin
- 1 Roma tomato finely chopped
- 1 tablespoon canola oil
- 1 clove garlic peeled and minced
- 1 cup coconut milk
- 1 teaspoon green curry paste
- 1 kaffir leaf
- 1 pinch eash kosher salt and freshly cracked pepper
- 4 cup warm cooked rice
Directions
Rinse the fish fillet and pat dry. with paper towels. Cut it into 2‑inch chunks.
Heat the oil in a Dutch oven with a lid set over medium-high heat until it shimmers and is nearly smoking. Add the fish skin side down to the pot and cook, until the skin is very crisp and releases itself from the pot. Don’t be tempted to move the fish until it releases itself. Lower the heat to medium, turn the fish and cook another 2 or 3 minutes. It need not be cooked all the way through at this point. Move the fish to a paper towel lined plate to drain, skin side up. While the pan is still warm carefully wipe the excess oil from the the pot using a large enough wad of paper towels to protect your hands from burning.
Put the drained fish back in the pan, skin side up. Add garlic, chopped tomato, curry paste, coconut milk, kaffir leaf, salt and pepper. Cover and simmer 20 minutes. Serve with rice.
I stumbled across the keta salmon not even really knowing what I had bought. I am not a huge fan of salmon but trying to get to like them better. My sister bought them for me at Sams Club and she didnt really know what she was buying either. I kept putting off cooking them because I’m not crazy about salmon but when I did cook some of the Keta.….….…I liked it more than any salmon I’ve tried so far. Maybe its because it is low fat??? Anyway all I did was sautee the portions in butter a fry pan with skin side up for a little bit. Then I turned it over, put some spices on it, and baked it in the oven at 350 till it was done. Since it has been hard for me to get out to shop lately I thought I would go to the website of the people who caught them and there was no Keta salmon on there. So I started looking up some info about it and found that those who fish for salmon in Alaska had nothing but negative things to say about it. While other non fishery sites had better things to say. So I agree with this site.….….….….…what is the problem. They tasted pretty good to me. Just need to find a reputable place that sells them on line. Any suggestions?
I bought a package of frozen, individually wrapped Keta salmon pieces from Costco. i think, guessing from the size of the pieces, they did not get a chance to get that big. I was looking for wild-caught salmon, so i bought them. I melted butter in the baking pan, added garlic powder, ground pepper, and salt, dredged the Keta pieces on it, sprinkle mashed fried onion on top, cooked at 350 degrees, around 20 minutes or till cooked through … it came out tasty and delicious. I rather buy these than farm raised fish anytime. It was mild-tasting, not fishy at all.
I lived in the Midwest and we used to go trolling for salmon. As they say, the bigger the fish, the more it has accumulated stuff … just sayin’
This is an old post, but still pops up on Google for those of us looking for more info about keta salmon. So, I’m chiming in. I live in the midwest and bought my first keta salmon filet from a sustainable-focused Alaskan fishing company. Given what I read about it, it was better than I anticipated. I cooked it on a cedar plank, with an herb butter to finish. I took the smoke VERY well and didn’t dry out (cooked to about 144 degrees). It’s very mild in flavor otherwise (not at all fishy). I’m now eating leftovers on a spinach salad for lunch. So while I wouldn’t necessarily seek this out, it’s a perfectly fine tasting fish for those eating fish on a budget. Just like I’ve had horribly fishy cod and trout, I’m sure horribly fishy keta/chum/dog fish exists.
Silverbrite, Keta, dog or chum I have routinely cooked this creature in the oven or on a fire (gas or wood) coated with a mix of dijon or spicy brown mustard, horseradish and mayonnaise (sometimes incorporating a dry white wine, apple cider vinegar) and wrapped (tented really) in aluminum foil.
To dress it up pre-cooked caramelized onion rings, pre-grilled bell peppers, sliced tomatoes, (for color and taste) can be added on top.
Check the horseradish and verify it isn’t bitter, then make a mix that has the horseradish dominant and the mustard as a back flavor.
It has been very popular, so I guess these are caught in the ocean.
Bump an old thread. I fish. Chum is crap up river, delicious before it enters fresh water. Native Alaskans are right not to catch and eat it in rivers. Keta caught offshore is delicious. Just an opinion, not a food fascist like Mr Gehl.
Thank you. Very much enjoyed the recipe. Made a few substitutions (chili sauces instead of curry due a curry objector in the house). I enjoyed the coconut milk, and it’s pretty easy to follow. I did not wait long enough for the skin to break away from pan, but still enjoyed the meal.
On the great “dog fish” debates, I’m surprised about the objections. On the scale of decent salmon it goes (from low to high) Pink, Chum/Dog/Keta, Coho/Silver, King/Chinook, and Red/Sockeye. This gets proven out based on prices, with the exception of King due more to people’s fascination with it’s size versus it’s culinary appeal. Pink… blech. And this really comes more from the people I socialized with during my time working the canneries and fisheries in Alaska during my college, than my experience. I pretty much enjoy all salmon (though I avoid pink).
I also heard they call it dog fish, because that is what the locals feed their dog. Interesting to see some say it’s cause of their teeth.
Amazing how often when I go out and ask what kind of salmon they serve at a restaurant the reply is usually something like Atlantic, or Alaskan, like that tells you the actual type of fish you will get.
I tried Keta Salmon seasoned with a cajun rub for the first time and it was a promotional already seasoned one I purchased from my local grocer and it was delicious. No fishy taste and definitely not dry. I will eat it again and again. Don’t believe the nay sayers, try it for yourself.
Being from a Roman Catholic family in the mid-west, I grew up having fish on Fridays, the non Catholics called us Mackerel snappers. Most folks don”t think Mackerel is much worth eating either.
I would always prefer wild caught Alaskan sockeye but can’t always afford it , I have tried the Keta Salmon and find it quite palatable guess some folks are just picky,Oh by the way we eat Hog-nuts here too!
Though I’m not a fan of chum (aka keta, dog, or the more marketable name of silverbrite), I do think anyone that likes salmon should at least try it and see if it works for them. Can’t beat the cost compared to the others. And I have eaten worse tasting fish than chum. I will say I have never tried it the same day after being caught out in the ocean, rather all I have eaten has been fresh from the grocery stores or smoked versions. Keep an open mind, try it once and if you don’t like it then just don’t buy it again. I should say though, at about the same price point I would much rather buy (really good tasting) fresh Pacific Rockfish over fresh chum salmon any day. In fact I do.
Ah, DDN! You got it right. My first taste of Keta salmon tonight — not impressed!
However, I did cook it as I would other Salmon steaks before reading these posts.
Perhaps it would be better to disguise the flavour with spice etc.
In my world this is a far inferior fish compared to King or Sockeye but then I like fishy-fish haha!
Ok as a cheap substitute fish but argh! No
The Keta name is used instead of Dog or Chum to enhance sales. I know one thing, it works well in my crab pot.
I grew up eating keta smoked, baked, cooked over a fire. Where I’m from, Lower Yukon, it is used daily.…whoever said that it’s inedible must be hearing that from people in interior Alaska. see http://kwikpaksalmon.com/our-story/
I just pan fried a Keta salmon filet, and it had very nice texture and flavor.
It wasn’t as tender as a King salmon filet caught and cooked same day maybe…
But these people calling it a trash fish are clueless.
It has more flavor than any white fish, and when cooked well is just slightly less flavorful than King.
Just finished a dinner of kita we brought back from Emmonak, AK. Just as good as what we ate 40 years ago when we lived there. Upriver salmon is much dryer. They use chum to feed dogs because of it’s abundance, not its quality.
called dog salmon because of its dog like teeth. Myths stick.
It is called Dog Salmon by the local Indians because dogs won’t even eat it. I have tried sauces, butter, wine. Nothing can add flavor to this sorry fish!
what is the best way to cook it? Im having a lot of problems trying to sell and demo it to people. It gets a bad name and im trying to change there mind about it?
I think a wet cooking method (in a very flavorful broth) is great, but a lot folks recommend grilled cedar planks. If you grill don’t overcook, as it tends to be a dry fish anyway. GREG
Marinade 20 minutes in:
1 part brown sugar
1 part soy sauce
Grill over coal.
Be careful of allowing locals to limit your use of local foods/ As a boy on the Gulf of Mexico the locals all told us that the Triggerfish was a “trash” fish. The guides would take them off the hook kill them and throw them back. As snapper and grouper got scarce and expensive the non-locals began to ;look at alternatives. Now the Triggerfish is a desired species because it is delicious actually better than snapper. In many instances the “locals” simply parrot what their parents said and really have no experience with what they say/ I could kick myself over all the Triggers I threw back
IMHO I think keta salmon is best cooked using a dry cooking method, e.g. baked then cooled and turned into salmon salad with mayo. I don’t think it’s good enough to eat like other types of salmon using traditional methods. I’d be shocked if you ever saw it at a sushi bar. It’s just not that type of fish. IMO of course.
My opinion might change if I had it fresh off a fishing boat in Alaska. I’ve only gotten it frozen from Trader Joe’s and Stop and Shop in CT.
1blue1, you’re the ignorant one. Do you always chase away people who disagree with you? Shame on you.
Sorry Denise, I am not ignorant, though I do dis people who will not try things themselves but just respond with other people’s negative opinions to any positive comments that they see. Keta salmon is great, both I and everyone to whom I have served it, whether steamed or pan fried, both without any seasonings, have voiced that opinion. Do I enjoy other salmon as well? Of course I do. Will I ever use seasonings on my Keta salmon? Of course I will, however, when evaluating the fish itself, I prepare it without seasonings.
I saw this thread and I think he’s a jerk. I’m glad he’s gone. His opinion doesn’t matter.
Agreed, we could not understand his constantly shoving other peoples opinions down everyone’s throat, instead of offering us his own experience.
This guy just cannot let it go that we like Keta, we cook it, we serve it to our family and friends, and we eat it and enjoy it. Every time that anyone says anything positive he just comes back harping about what his friends say or what the locals say, but no way is he ever going to find out for himself. My mother years ago told me that she never wanted to hear me say; “I don’t like it I never ate it,” which is what I feel that I m hearing those say who can only tell us negative things that others have said about something that we enjoy.
Well. I guess you all have shoved me off. Good for you. For the record:
1) I’m not “this guy.” My name is Robert Gehl, I sign my name and use my real name and always say “Best” at the end.
2) For the last three posts, I have encouraged you to eat and enjoy what you want, but trying to explain my position and said positive things,
3) It has turned into this.
I’m sorry. I won’t bother you again.
Best,
Robert
Thank you!
Well, I bought a large filet of this at Kroger- mainly because it fit in my budget- then I looked online for recipes and saw all the comments about it being ‘Dog’ fish, garbage- etc- Well ‑I panfried it today simply in butter, Kosher Salt and cracked black pepper- starting out on high to give the skin side a nice crunch- I gotta tell you- for people claiming that its Junk- it sure was delicious- and all I can say is the dogs in Alaska eat well. I don’t care for strong fishy flavors- so this was perfect- tasty — tender, juicy and mild- for me if it tastes too strong- it tastes as though it went bad
Some thing I’d like to point out:
The people who live Salmon … Native Alaskans, fisherman and folks who *know* what they’re talking about are the ones who *named* the salmon and they call it “Dog Salmon.” When we moved up there, we were told it was inedible. It was like telling a Chicagoan to put catsup on their hot dog … you DON’T DO IT!
Having said that, I know it’s edible, and probably relatively tasty.
I don’t deny folks the pleasure of eating Keta … I’m just letting you know it’s considered garbage by people who know about it, not just ignorant rubes who don’t know what they’re talking about.
So if you like it, enjoy! And happy eating! (Try some fresh Chinook River Salmon one day if you can afford it.)
Best,
Robert
Exactly, I have tried Keta Salmon; pan fried and steamed both were great, next I will grill it. Does anyone have any idea why these people are bad mouthing something that they apparently have never tried?
You people are really nutty. I’m glad you like it. Go for it. I’m explaining that the people who you are degrading are Alaskan Natives (we call them Alaskan Indians) who know the species because they’ve been fishing it for thousands of years. I learned it from them (anyone who has ever lived in Alaska has). This whole string is beginning to sound a little racist. Again: The people I learned not to eat it are NOT bad people, or rubes, or naiive morons. They’re Indigenous Alaskans who know these species of fish more than anyone.
Enjoy Keta salmon! Have fun with it … but please respect and understand why Alaskans don’t eat it …
I have seen no indication of anyone thinking or saying anything negative about the locals, only about people insisting over and over that Keta Salmon is not accepted by those locals (is it because they do not have to pay for what they eat and we do? I do not know.), when we who have prepared it and ate and served it at our dinner parties are trying to tell the rest of the world that it is worth trying.
I understand. But if I’ve learned anything in food, it’s “listen to the locals.” Eat and enjoy anything you want — but I’ll bet you a dollar I can think of local culinary customs that are frowned upon anywhere. Folks from Maine are *serious* about lobster, Chicagoans don’t want Domino’s, people in Tucson don’t do Taco Bell and Alaskans don’t eat dog salmon.
Eat and enjoy … but respect local customs and what the locals can teach … and why.
One more thing, when I was in Maine, where lobster was so inexpensive that even McDonald’s served lobster sandwiches, one day I actually had a lobster omelet for breakfast, a lobster sandwich for lunch, and a whole lobster for dinner. But down here where lobster is too expensive, I have not had any lobster for years. The expensive salmons, that are so inexpensive in Alaska or perhaps Seattle, force me out of the Salmon market most of the time. Keta, is a fine substitute, that I too can prepare such that my family and guests will come back for more regularly.
Thanks for the heads up on the wild Keta Salmon Greg.They’ve started selling it in English supermarkets and I wasn’t sure what it was, or how to cook it. It’s the same price as farmed Atlantic Salmon here in England. I’ve dived under salmon pens and seen the foul mess they make, so I know which Salmon I’ll choose. We have a similar problem here with Coley which is similar to Cod and has been used for years as cat food. The Spanish, smart gastronomes that they are, rightly revere it as a desirable fish. So heads up Alaskans time to move on and love your Keta!
We are on our third Keta.… It is the best tasting salmon that we both love… Be experimenting on different ways to cook… We have smoked , grilled, planked and used it for Solomon chowder… Even our dog love’s it… Next attempted is your Asian version… Thanks…
Sad to see the “elitist” attitude of some against even considering eating chum/dog/keta salmon. Sure, if you live in Alaska and down the coast to Seattle you usually have some great choices for king or coho at reasonable prices so this less popular species may not be worth it but if you live in other parts of the USA there are good reasons to consider this species. First of all, it is wild as opposed to farmed salmon which is usually the most affordable but does the most damage in the long run to the environment. Second, you are supporting the Alaskan fisheries instead of foreign countries which is worth considering. Third, as mentioned you may not have great options to get nice fresh king or coho at affordable prices but when in season or even flash frozen keta is a valid quality choice. Where I live along the Texas gulf coast I recently bought keta fillets at $4 per pound. While I like the more popular cousins,this is my go to fish for fish cakes as all I have to do is use my knife to remove the skin. Since I am adding eggs and some mayo along with spices and bread crumbs I get a delicious moist chunky salmon cake at a very good price and I have the satisfaction of knowing it is wild and full of good salmon nutrients. The idea of using it in Asian dishes as discussed here is an excellent idea. At the same time I bought my keta the store had farm raised salmon at $6 per pound and Alaskan king salmon that did not look as fresh as the other two for $24 per pound! You do the math! I bought 10 lbs of keta!
The abundance of good quality fish being available pretty much year round and people willing to pay the price for it is partly to blame for these elitist attitudes. I wonder if the negative blog posters here would feel the same about eating meat? Yes, a grilled NY strip steak or tenderloin is lovely but what about all other parts like the chuck roast or short ribs or brisket or even making a pate out of organ meats and fat? Do they suggest feeding that to the dogs? As for Alaskan natives feeding chum or dog salmon to the dogs they do so because other species are available with higher fat contents that may smoke and preserve better and they value their dogs enough to feed them a healthy diet and most don’t have a big Walmart nearby to get store bought food. Also, native Americans knew not to waste food, a fish caught is eaten and not discarded. It was Americans desire for buffalo skins that almost brought bison to extinction as their carcases rotted on the planes along railway lines a century ago.
Thank you for these thoughtful, politely offered words. They are a real addition to the conversation. GREG
It’s not wasting food to give it to dogs. Is it?
It’s a perfectly edible fish — but it shouldn’t be hyped for something it isn’t.
Come out and disclose: This is called “Dog Salmon” because the locals deem it unsuitable for human consumption, but it is!
That’s all. I’m sure we eat much worse, I just want honesty in what we eat.
It may in some places have been given to the dogs, however, I simply steamed it for a few minutes and served it with rice and vegetables for dinner tonight and everyone loved it.
Try it before you depend on the word of others who have never eaten it. Last night I steamed Keta Salmon and everyone enjoyed it.
Larry Hughes
I lived in Alaska over 30 yrs 3 in Nenana AK. and over 21 yrs in Fort Yukon . Both are on rivers full of salmon plus the population ls
magority Alaska Natives . Beleive me they know how to cook what they call indian food which is anything wild that is caught or shot.
In those 30 yrs I can not remember ANY of my friends using dog salmon for anything but feeding their dog. It’s great that some poeple like it I will leave mine for the dogs..
Having lived in Alaska for many years and spent many a day salmon fishing, I can tell you: Keta Salmon is garbage. They call it “Chum” Salmon because it’s used as chum to attract more desired fish and called “Dog” Salmon because it’s fed to the dogs.
… or possibly you just don’t know how to cook it. GREG
Perhaps. Let’s ask the people who call it “Chum Salmon” if it’s good eatin’.
I do not need to ask anyone about Keta Salmon. I served it to five dinner guests tonight, some pan fried and some steamed, served over rice and wheat cooked together, with corn and mixed vegetables. They were all raving about my dinner. You can ask those who call it dog salmon, or chum salmon, I prefer to listen to those who have actually eaten Keta, but even then I make up my own mind.
robert gehl is right on the mark, I too am a seattle born alaska raised person , Pink , Humpies, dog, chum, all the same bait fish and dog food! Don’t be fooled by corporate greed and marketing campaines Buy this crap and get laughed off the russian river bank!, even by the tourists!
Must be nice to be able to afford the “good stuff” but my family isn’t too good for this delicious salmon. Any good cook or chef can make this delicious. It just takes creativity and know how.
I agree! GREG
Hey all … so we have two schools of thought here … The first are people who have actually lived in Alaska, know the area, the custom and the food. They know what they’re talking about and they say that Keta Salmon is generally regarded as unfit for human consumption.
Then there’s the second school who have never lived in Alaska or fished the waters.
Again, there nothing inedible about Keta Salmon, but it IS considered dog food by people who FISH it, KNOW it and do NOT eat it.
Who are you going to believe?
I think the point is that Keta is not King or Sockeye. But it’s fish (an edible fish). An affordable fish that (if you’re a cook and enjoy understanding how to bring out the best qualities in the food you prepare) can be made to be delicious. It may not ever be exactly the same as a deeply red, oh so fatty, perfectly luscious sockeye. But heck yeah, I’m a good enough cook to make you ask for seconds. I don’t have to live in Alaska to know how to cook fish… whether you’re a dog or a human. GREG
The only thought in my mind is…Why debate about the quality and thoughts of a salmon when we all commonsensically know that everyone has their own opinion and tastes? Alot of people in my family have lived in alaska all their life and do not like the salmony taste of other salmons and prefer this “chum” over what you believe to be a superior salmon because of the mild taste.
Love the last reply Greg! Nicely put!
I am going to take the word of those who have actually tasted Keta salmo, over those who simply take the word of others who have never tasted it either. I steamed Keta Salmon last night and served it without any spices or other additions. My diners from three countries scarfed it up and asked for more.
I go on vacation and come back to a new and improved Sup! Looks great. I think the coconut flavors would work well with salmon. We just brought back some salmon from a friend in CA who fishes in AK. Smoked some of it last weekend, but there’s plenty more in the freezer. Yum!
Love the new look, Greg! This commenting system is so much friendlier, too. Cheers!
I used to buy silverbrite frozen at Trader Joe’s! I always liked poaching salmon in o.j. and soy sauce with some other Asian ingredients, but I love the idea of coconut milk. Congrats on the redesign, my friend!
You got a makeover! New site looks wonderful. I love salmon and coconut milk, the flavors in this simple dish sound delicious.
Cool new look! It is great — congratulations. Thank you for this post. Everyone is always telling me that I ought to eat salmon, but I just to do not care for it. It is too, well, salmon‑y for me. I must try this. Surely what one sacrifices in levels of “good fats”, is made up for, in my case, by the fact that otherwise I would not get any of the good nutritional value at all.This is great!
forgot to add ; thanks for making your site easier to comment on; the other design was such a pain and a turn-off for me; I shall be back now with pleasure. 🙂
I am not crazy about salmon but your new design and the photo for this salmon enticed me. nice!
As always you are a leader. Your blog looks so “unbloggy”.
Love the new look, so much more open and bright but still quirky (in a great way) and easier to comment 🙂
I love, Love, LOVE the new look of your site!