When I lived in the Northwest eating a Chum (Keta) Salmon was blasphemy. With the West Coast King and Silver runs practically shut down totally, the stores are getting in Chums. They are cheap and REALLY good smoked or barbequed.
They are not as fat as a King or Silver or Sockeye but the meat is firm and the flavor is very good.
This may be too basic for some, but here's an article I published earlier about How to smoke a salmon filet and of course I did it in my Cookshack and there's a photo
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