Differences between chum salmon and pink salmon
Chum salmon is one of the types of Pacific salmon, but, based on the specific habitat of the fish, it can be divided into subspecies: summer and autumn, and the latter is always much larger (found in the waters of the northern part of the globe).
Pink salmon (or as it is called “pink salmon”) also belongs to the Salmon family, but prefers exclusively cold water, with a temperature no higher than +15 °C. If the thermometer goes beyond +20 °C, the entire school of fish dies.
Important! Pink salmon meat is much richer and fattier than chum salmon, but at the same time, it is the latter that is less common and is more valued.
Among the external differences between these two varieties of salmon are the following:
- Pink salmon is always lighter and smaller than chum salmon, which, with a maximum length of 1.5 m, can weigh up to 15 kg. At the same time, it is the first one that grows faster, reaching 40 cm in length and a weight of 2 kg in just a few years. This phenomenon is partly explained by natural factors: the rapid death of pink salmon shortly after spawning.
- Outwardly, pink salmon has more interesting data, since its sexual dimorphism is much more clearly expressed: during the spawning period, the upper jaw of males bends and a hump appears, and spots form on the body of females. Until this moment, individuals are tricolor: the back is blue or blue-green, the sides are silver, and the belly is almost completely white. At the same time, the body of chum salmon most of the time has an unremarkable, quite standard silver color, and it changes only during the spawning period, sometimes to yellow-brown or bright crimson. When spawning, the color of the females becomes almost black.
Did you know? There is an opinion that regular consumption of pink salmon meat will serve as a good preventive measure for the development of diabetes mellitus, since 100 g of the product contains the daily requirement of chromium, which takes part in regulating blood glucose levels.
By appearance
Initially, it is worth noting that these fish differ in their habitat. Pink salmon consider the river to be its habitat, where it is born and dies. Chum salmon lives in rivers, seas, and oceans. This fish constantly migrates and manages to change many habitats during its life.
Fish can be distinguished by the color of their meat. If in pink salmon it is soft pink, turning more towards white, then in chum salmon the color of the meat is bright pink.
The color of the chum salmon is gray and inconspicuous. During spawning, pink stripes may appear on the abdomen. Pink salmon, on the contrary, have a more provocative outfit: during the spawning period, females become covered with spots, and the male’s mouth becomes slightly bent and a hump grows. Hence the name of the fish, it can be seen in the photo.
There is also a difference in size. Pink salmon are born and die quickly, without having time to grow to large sizes. Its length usually reaches no more than 50 cm, and its weight is about 2 kg. Chum salmon is much larger and longer: its weight can exceed 15 kg and its length is 1.5 m.
When buying canned or frozen fillets, pay attention to the color of the meat. If it seems too bright, it is better to refuse the purchase.
Yandex pictures
Which is tastier?
The meat of both types of fish has high taste properties: it is fatty and contains a large amount of vitamins, minerals and amino acids. At the same time, pink salmon is slightly fatter, which is due to its habitat in cold waters and the high calorie content of the food consumed. As a result, 100 g of dense pale pink pink salmon meat contains 145–147 kcal.
Chum salmon fillet is dry, orange-pink. Its 100 g contains only 125 kcal, which explains the relevance of its use in the diet menu. Compared to the previous version, it contains much more B vitamins, and this variety tastes more tender and juicy.
Certain differences between these fish lie in the characteristics of their caviar: chum salmon is much brighter, larger and contains a larger amount of protein, which is well absorbed by the human body.
In addition, it contains a considerable amount of vitamins and minerals. Of course, everyone’s tastes are different, but many consumers prefer tender chum salmon meat, although fatty pink salmon products also do not lose popularity.
Important! The taste of both fish largely depends on the method of their preparation, but be that as it may, the natural aroma and taste can be preserved only with a minimal use of spices, especially herbs.
Appearance of chum salmon and difference from pink salmon
Unscrupulous sellers deliberately replace chum salmon with pink salmon, since the latter is cheaper, fattier, although no less healthy. Often people who do not understand the topic of fish species and families in detail confuse these two species. That is why when buying, doubts arise and questions arise whether the sellers are deceiving. When cut, the fillet parts are difficult to distinguish, but possible.
Chum salmon is larger in volume: it reaches 1 m in length, with a weight of almost 15 kg. This is a common fish, and ranks confidently in second place in population among its family. The meat of this fish is less calorie and fatty. It looks unremarkable: with a silver color, which is complemented by pink-crimson stripes during the spawning period.
Pink salmon is 25 cm shorter than its relative. This is primarily due to the fact that adult individuals often die after spawning without having time to grow to a large size. A peculiarity has also been noticed that they grow faster. It has spots on the body and pronounced sexual characteristics.
The chum salmon has a highly developed sense of homeland. To spawn, she returns to the place where she was born. Pink salmon, on the other hand, do not have such an instinct, so each time they choose a new place for breeding.
What is healthier for the body?
The main advantage of chum salmon in terms of usefulness is the greater amount of B vitamins, in particular those important for the body such as B5, B6, B9, B12. The content of omega-3 and omega-6 in it will be no less valuable, but if there is a lack of iodine, manganese, chromium or fluorine, it is better to prepare dishes from pink salmon. Its fat mostly consists of vital acids.
For people who have health problems and are forced to stick to a diet, a keto product will be preferable, as well as for consumers trying to lose excess weight. The cholesterol present in chum salmon is completely safe for blood vessels, does not settle on the walls, and when consuming fish caviar, it is neutralized by the lecithin present in its composition.
Did you know? Chum salmon caviar can remain in the place of laying for as long as 100–140 days, after which the special enzyme present in it dissolves the shell and the fry swim out.
Representatives of the salmon family
Chum salmon and pink salmon are the most common fish of the salmon genus. They make up more than eighty percent of the fish catch.
Chum salmon is a type of Pacific salmon. There are two types of fish of this breed: summer and autumn. The first lives in the northern part of the world, the second in the south. Autumn chum salmon are much larger than summer ones. This fish has a highly developed sense of homeland - it always returns to spawn in the same place where it was born.
Pink salmon is also called pink salmon. She prefers cold waters with a temperature no higher than 15 degrees - at 26 degrees the fish dies. Pink salmon eat high-calorie foods, and their meat is rich and fatty. It is superior to keta meat in terms of caloric content and amount of fat.
Pink salmon spawn one and a half years after birth and usually die after spawning. For breeding, she chooses new places - usually rivers with large pebbles. The fry hide in a burrow for some time after birth, then are carried out to the open sea by the current.
The use of pink salmon is suitable for fish soup lovers. This type of fish produces a tasty and rich soup, which also has a pleasant aroma. In addition to soups, it is often used in various salads; this fillet goes well with many ingredients and makes dishes rich and nutritious.
Which fish is best for salting?
The difference between the described types of salmon will also be noticeable when the fish is salted. If you want to prepare a product for further use in creating sandwiches, first or second courses, then you should give preference to pink salmon, with a high level of fat content.
The meat of more expensive chum salmon is also often used with this preparation option, but at the same time, less fatty salting will later become an excellent addition to salads or appetizers. The salting method may not be different, but in the end you will still end up with a product with a different aroma and taste.
Despite the difference in size, appearance, meat composition and range of beneficial properties, both chum salmon and pink salmon deserve the attention of consumers. With proper preparation and selection of additional ingredients, both fish will delight you with an appetizing aroma, good taste and attractive appearance of the dishes.
Difference between chum salmon and pink salmon
The most common commercial fish is pink salmon. It is small in size with small scales. Its main difference is the small dark spots located on the tail and back.
The fish that live in the oceans have a light blue color, and at the time of spawning, its color changes to gray and its belly acquires a slightly yellow or green tint. During this period, males develop a hump on their back.
Chum salmon is slightly larger than pink salmon, a fish that lives in the oceans, and has a silvery color. When going to spawn, it changes its shade and becomes darker, acquiring crimson stripes on the surface of its back.
Pink salmon go to spawn in rivers with strong currents and choose places with large pebbles. This species can spawn not only in its native creeks. Fish caviar has a lightish tint, and its diameter does not exceed 8 mm.
Chum salmon constantly returns to its native river expanses to spawn. For these purposes, the fish prefers quiet rivers with small pebbles. The caviar of this species is slightly larger in diameter - approximately 9 mm , its color is brighter, and the shell is much denser.
Chum salmon fry, immediately after birth, make their way to the sea. Pink salmon cubs, on the contrary, remain in the open spaces of the river for a long period of time and go to sea after they have increased slightly in size.
Pink salmon prefers to eat plentifully and high in calories, so it grows much faster than chum salmon. The nutritional quality of pink salmon has a great influence on the meat. It is for this reason that it is slightly fattier and higher in calories than chum salmon.
The caviar of both species also differs in both appearance and composition. Chum salmon caviar is slightly larger and has a brighter color than pink salmon caviar; it also contains a lot of proteins, minerals and vitamins, which are almost completely digestible.
Doctors say that chum salmon meat and caviar are much healthier for the human body than pink salmon.
Differences in appearance
Chum salmon has fairly large scales, the number of scales on the sides does not exceed 150 pieces , and it also does not have dark spots on its fins and body. Pink salmon have much more pronounced sexual characteristics.
During spawning, male pink salmon develop a hump, and chum salmon develop crimson stripes on their backs. During this period of time, males develop large teeth, the jaw lengthens significantly and becomes hook-like. When pink salmon just goes to spawn, there are large oval spots on its tail.
