Yukon River Chum Salmon… Check It Out
July 4th, 2009 | Published in Green Living, Salmon Recipes, Soup and Stew Recipes
Yup'ik Eskimo Fisherwoman, photo credit Kwik'Pak Fisheries
According to Seattle food guru and salmonista Jon Rowley, though it’s a challenge to get this fish to market from the very remote location where it’s harvested, Yukon chum should be available in most major cities this year. And with the great texture, flavor and bold orange color it offers, at roughly half the cost of king, it’s worth looking for.
Like the lauded Yukon River king salmon, the Yukon chum (Keta) are naturally rich tasting because they are genetically programmed to store lots of fat to sustain them on the 2000 mile trek to their spawning grounds. This extra fat makes the flesh richer than other chum and ensures there are loads of Omega-3’s on board.
And there’s something else that makes me want to spend extra effort searching for this yummy fish. Its sale directly benefits the Yup’ik Eskimo families who have been harvesting salmon in the Yukon River delta for over 10,000 years. These folks have been hard hit by bad fishing seasons and rising oil prices and the success of the Yukon chum may turn out to be one key to their survival.
The Yukon chum is distributed in major cities in America by a community-owned Fair Trade company—Kwik’Pak fisheries, whose sales benefit these struggling Yup’ik eskimo communities. I’ve tasted the Yukon chum grilled and baked and it was wonderful. Moist, flavorful and wild tasting—just the way you want it to be.
Salmon Chowder with Bacon
Salmon Chowder with Bacon
I have always loved the briny succulence of fresh seafood bobbing, barely cooked, in a bath of sweet cream. Absolutely fresh chowder strikes a note of universal appeal; it is the definition of simply elegant. Especially when it’s made with such a responsible, tasty fish.
I serve chowder as a first course for a hearty dinner or as an entrée for a casual party.
Makes about 6 cups (4 to 5 servings)
- 1/4 lb. thick cut bacon, minced (about 3 slices)
- 1 c. minced onion
- 3/4 c. thinly sliced celery or fennel
- 1/2 T. minced garlic
- 1 1/2 c. peeled, chopped baking potatoes
- 1/2 T. minced fresh thyme or 1 1/2 tsp. dried thyme
- 1 3/4 c. fish stock or 1 1/2 c. reduced sodium chicken stock plus 1/4 c. bottled clam juice
- 2 T. dry white wine
- 1 c. milk
- 1 c. half and half
- 1 lb. (3 to 4 cups) of salmon cut in 1 1/2-inch chunks (definitely a good place for Yukon chum)
- 1 c. fresh corn kernels
- 1/4 c. chopped yellow bell pepper
- 1/2 tsp. kosher salt
- 1/2 tsp. freshly cracked black pepper
- 2 T. unsalted butter, cut in small chunks
- Pinch of cayenne
- 1/2 c. minced flat leaf parsley
- Sauté the bacon in a Dutch oven over medium heat until crisp. Remove with a slotted spoon to paper towels.
- Add the onion, garlic and celery and sauté in the bacon grease about 10 minutes until the onions are softened.
- Add the potatoes, thyme, stock, (clam juice if using) and white wine. Cover and simmer until the potatoes are tender, about 10 to 12 minutes.
- The chowder can be prepared ahead to here and refrigerated up to 24 hours. Re-warm the chowder over medium heat before continuing with recipe.
- Reduce the heat to low. Add the milk and cream, bacon, salmon, corn, bell pepper, salt and pepper. Simmer very gently 8 minutes just to poach the salmon. Serve with butter, a pinch of cayenne and parsley on top.
