Taxonomic description

• Chinook salmon is a ray-finned fish, 60-91 cm (24-36 inches) long and 4.5-23 kg (10 to 50 lbs) on average, but can reach 147 cm (58 inches) and 59 kg (130 lbs). ^[8]
• The adult fish has a black gumline, and a blue-green body color on the back and top of the head. It has silvery sides, white belly and black spots on half of the body and both lobes of the tail fin. When about to spawn, it turns olive brown, red or purplish, especially if it is a male. ^[4]
• A juvenile fish will have parr marks on its sides, which are lost and adult colors develop before migrating to sea. ^[1,4]

Distribution

• This fish is found in North America and ranges from Chukchi Sea, Alaska to Monterey Bay, California. ^[4]

Life history

• This fish lives 7-9 years. Its life cycle starts upstream in freshwater when males deposit milt (sperm) to fertilize eggs which were laid in nests created by the females. ^[7] 
• Eggs hatch usually in late winter or early spring and alevins (newly hatched fish) live in the gravel for several weeks until they have absorbed all the food in the attached yolk sac. ^[7]
• As fry, the juvenile chinook salmon emerges from the gravel by early spring. It remains in freshwater until the following spring when it is in their second year of life (smolt) and migrates to the ocean. ^[7]
• It becomes sexually mature during the 2-7 years in the ocean, then migrates back to the same freshwater stream or river where it was born to release eggs and milt. The fish dies right after reproducing, never returning to the ocean. ^[4]

Habitat

• Current and historic timber harvest, agriculture, urbanization and coastal modifications have impacted habitat. ^[4]
• Fish hatcheries increase risk of disease, competition, altered and/or reduced genetic diversity, and there are physical impacts from the hatchery operations themselves. ^[13]
• Eggs and fry live beneath the gravel in freshwater streams, juveniles live in the stream before migrating to estuaries, adults live in the colder upper reaches of the Pacific Ocean and only return to the natal freshwater stream to spawn and die. ^[4,7]
• The fry preys upon small plankton and later small insects, but preys upon other fish as adults, such as pilchard, sandlance, squid, herring and crustaceans. ^[4]
• Ocean acidification has the potential to dissolve the shells of important prey species. ^[6]
• Global warming will cause challenges in terms of warming of water, which will not only be detrimental to Chinook salmon health but also inviting of new competition/predators that otherwise wouldn’t be invited. A warming ocean will cause a northward shift of adult salmon and sea level rise will inundate low-lying estuaries, depleting a critical transition habitat. ^[6]

Edible portions

• Can be prepared as whole, dressed, fillets, and steaks. ^[15]
• The skin is edible. ^[16]

Description of meat

• As a migratory fish with a large fat reserve, this salmon a rich and buttery taste. ^[15]
• Texture described as oily, flakey, and meaty. ^[19]
• Compared to other wild Salmon species, Chinook salmon flesh is soft. ^[15]
• Meat is typically red, but some rare strains of this species have white meat. ^[15,19]
• Often considered to be the “best tasting” species of salmon. ^[16,18,19]

Culinary uses 

• Eaten and sold fresh, frozen, smoked, and canned. ^[15,17]
• Often baked, broiled, grilled, barbecued, poached, or smoked. ^[15,16]
• For a recipe for “Fabulous Grilled Salmon,” visit https://www.dentisland.com/cook-fabulous-chinook-salmon/. ^[18]

Nutritional information 

• Table provides nutritional information for 100g of raw chinook salmon. ^[20]
• This fish is loaded with Omega-3 fatty acids, protein, niacin, selenium, and Vitamin B12. ^[16,19] 

Toxicity report

• Because chinook salmon have large fat reserves, PCBs and persistent organic contaminants that accumulate in fish oils are more concentrated. ^[20]

Seasonal availability

• Availability of wild-caught chinook salmon depends on location. ^[14]