The Cheap Fish You May Want To Avoid At The Seafood Counter

Of the common mistakes you're probably making when cooking salmon, not paying attention to the specific type of salmon you buy is a biggie. It's a myth that you can solely judge salmon's quality by its color, but its breed is a different story. When it comes to keta salmon — also called chum salmon, dog salmon, or silverbrite — its duller color might deter some shoppers looking for those bright red and orange hues associated with great eating, but that's not its only potential pitfall. Keta salmon is also much leaner than other salmon varieties, making cooking it a tricky experience.

A Reddit comment encapsulated many complaints with keta salmon: "[I]t tasted nothing like normal Salmon. It was dry, fishy, and just off tasting. At first, I thought perhaps it was just a bad lot. But after doing research, I come to find out that Keta Salmon, also known as Chum, is best known for being DOG food in Alaska because people won't eat it." Is this true? Is keta salmon not fit for humans?

Back the train up a bit. "Dog" salmon isn't really typical fodder for pet food, although it has historically been served to canines. Adult male keta salmon have big teeth that look like fangs, hence the moniker. Nor is keta salmon fit only for "chum," the fish refuse that deep-sea fishermen use to attract big game. You might avoid keta salmon because it isn't necessarily easy to cook, but that doesn't mean that it's only fit for the trash. It's cheaper than other salmon varieties, and it might just be a hidden treasure ... if you treat it right.

If you're looking for a plump, moist salmon plank to grill up with an underrated Middle Eastern spice and enjoy whole, you might want to skip keta salmon. This isn't a fish that's going to shine on its own merits, like a gorgeous piece of pinky-apricot sockeye salmon served to you at a nice seafood restaurant. On the other hand, that doesn't mean you have to wholly discount this affordable, nutritious variety, either. When sauced adequately or cooked with enough added fat to compensate for its natural tendency towards dryness, keta salmon may be a surprisingly workable option. It cooks quickly and should be prepared with the skin on to lock in moisture. It also isn't right for serving raw in sushi or sashimi, although keta roe is a treasure to those in the know.

Whether you buy keta salmon or skip it is really up to you. If you have your mind set on the typical "salmon" folks picture when you say that word — moist, fork-tender, and bright — keta salmon is going to disappoint you. It's not the easiest fish to work with, and it isn't perfect for every preparation, so you could be forgiven for passing it up. Under the right circumstances, however, the nuances of keta salmon might work for your dinner (and budget) if you are willing to take a few extra steps to make it shine.