Chum Salmon Fishing

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.

Chum Salmon Ginger
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.

All Star Fishing Charters concentrates on salmon fishing when the seasons are open. Puget Sound offers excellent fishing opportunities and our experienced skippers give you your best chance to hook and land salmon.

You likely will see Seals, Sea Lions, and numerous birds such as Eagles, Sea Gulls and diving birds. You also have a good chance to see Whales and Porpoise.