With so many species of salmon to eat, Alaskans have so much to choose from; among them sockeyes, silvers and kings.
Chums are not a particularly popular fish. In fact, they’re often referred to as “dog salmon” because in many parts of the state, they were traditionally used to feed sled dog teams.
But the Yukon Delta Fisheries Development Association, a Community Development Quota group financed by its share in the Bering Sea harvest, has invested heavily in promoting the Yukon chum, which it markets as arctic keta to distinguish it from other Alaska chum salmon runs.
According to YDFDA, the keta has one of the highest oil contents of salmon anywhere.
In part 5 of “Season of hope on the Yukon,” KTVA photographer Jacob Curtis and reporter Rhonda McBride ask Anchorage chef Jack Amon, of the Marx Bros. Café, to weigh in on the debate.