1. Product Overview

• Origin: Chum salmon (Oncorhynchus keta) and Pink salmon (Oncorhynchus gorbuscha) are mainly distributed in the North Pacific Ocean, with major origins including Alaska (USA), British Columbia (Canada), Kamchatka Peninsula (Russia), Hokkaido (Japan), and coastal areas of Northeast China.
• Processed Products
  
  • Chum salmon: Frozen chum salmon fillet (skin-on/skin-off, trimmed/untrimmed), frozen chum salmon steak, frozen chum salmon portion, whole frozen chum salmon (gutted/ungutted), smoked chum salmon, canned chum salmon.
  • Pink salmon: Frozen pink salmon fillet (skin-on/skin-off, boneless/bone-in), frozen chum salmon portion, frozen pink salmon burger patty, whole frozen pink salmon (butterfly cut), dried pink salmon, canned pink salmon.

2. All About Chum Salmon & Pink Salmon

2.1 Background

2.2 Main Producer Countries

• Chum salmon: The United States (Alaska accounts for 70% of U.S. output), Russia (Kamchatka Peninsula and Sakhalin Island), Japan (Hokkaido), Canada (British Columbia).
• Pink salmon: Russia (output accounts for about 40% of the global total), the United States (Alaska), Canada (British Columbia), and a small amount of production in Northeast China.

2.3 Habitat and Biology

• Distribution Range

  Both chum salmon and pink salmon are anadromous fish, mainly inhabiting the North Pacific Ocean (latitude 35°N – 70°N). They spend most of their lives in the ocean and swim upstream to freshwater rivers to spawn when they mature. Chum salmon are widely distributed in the Bering Sea, the Gulf of Alaska, and the coastal waters of the Sea of Okhotsk; pink salmon are more concentrated in the coastal waters of Kamchatka, Alaska, and British Columbia.

• Common Names
  
  • Chum salmon: Dog salmon (English), “Shiozake” (Japanese), “Keta” (Russian).
  • Pink salmon: Humpback salmon (English), “Masu” (Japanese, local name in some regions), “Gorbusha” (Russian).
• Morphological Characteristics
  
  • Chum salmon: The body is slender, with a silver-white body in the ocean phase and a dark green or brown back. When entering the river to spawn, the male’s body turns dark red, and the snout becomes hooked; the female’s body color is lighter, and the belly is off-white. The average body length is 60-80 cm, and the weight is 3-5 kg, with the maximum weight reaching 10 kg.
  • Pink salmon: The body is relatively small, with a silver body in the ocean phase and a faint pink luster on the side. When spawning, the male’s back rises to form a obvious hump (hence the name “humpback salmon”), and the body color turns dark gray; the female’s body color is light gray, and the belly is white. The average body length is 40-60 cm, and the weight is 1.5-2.5 kg.
• Diet

  Both are carnivorous fish. In the ocean, they mainly feed on zooplankton (such as krill), small fish (such as herring and capelin), and squid. When swimming upstream to spawn, their feeding activity decreases significantly.

• Growth and Reproduction
  
  • Chum salmon: The growth cycle is 3-5 years. They reach sexual maturity at the age of 3-4. Spawning occurs from August to October. The female lays eggs in the gravel of the riverbed, and the male fertilizes them. A single female can lay 2,000-4,000 eggs. After spawning, both parents die. The eggs hatch into fry in the next spring, and the fry swim into the ocean to grow.
  • Pink salmon: The growth cycle is relatively short, usually 2 years. They reach sexual maturity at the age of 2. Spawning occurs from July to September. The spawning habitat is similar to that of chum salmon, but the water depth is shallower. A single female can lay 1,000-2,000 eggs. The hatching and fry migration process is the same as that of chum salmon.
• Environmental Adaptability
  
  • Chum salmon: It has strong adaptability to water temperature, and can survive in water temperatures ranging from 0-20°C. It has a certain tolerance to salinity and can adapt to the transition from seawater to freshwater during migration.
  • Pink salmon: It is more sensitive to water temperature, and the suitable growth water temperature is 5-15°C. It has poor tolerance to low salinity and requires a relatively fast water flow during spawning.

2.4 Industry Development in Recent Years

• Production Situation

  Global production of chum salmon and pink salmon showed a fluctuating trend from 2020 to 2024. In 2020, affected by the COVID-19 pandemic, the fishing and processing capacity decreased, and the global total output was about 1.2 million tonnes (chum salmon accounted for 45%, pink salmon accounted for 55%). In 2021-2022, with the recovery of the global supply chain, the output increased to 1.5 million tonnes. In 2023, due to the abnormal climate in the North Pacific (such as the increase in water temperature), the output decreased slightly to 1.4 million tonnes. In 2024, the fishing grounds recovered well, and the output rebounded to 1.6 million tonnes.

  Among them, Russia is the largest producer of pink salmon, with an output of about 640,000 tonnes in 2024, accounting for 40% of the global pink salmon output; the United States is the largest producer of chum salmon, with an output of about 360,000 tonnes in 2024, accounting for 45% of the global chum salmon output.

• Market Supply and Demand

  In recent years, the global demand for chum salmon and pink salmon has shown a steady growth trend. On the one hand, salmon is rich in high-quality protein and omega-3 fatty acids, which is favored by consumers pursuing healthy diets; on the other hand, the development of processed products (such as salmon burgers and smoked salmon) has expanded the application scenarios of the products.

  However, the market supply is affected by factors such as fishing quotas and climate. For example, in 2023, Alaska reduced the chum salmon fishing quota by 15% due to the decrease in the number of returning salmon, leading to a tight supply in the North American market and a 10% increase in product prices.

  Producers are also facing challenges such as rising costs. The cost of fishing vessels (fuel, labor), processing (electricity, packaging), and transportation (ocean freight) has increased by 8-12% in the past three years, compressing the profit margins of enterprises.

3. Species Characteristics: Chum Salmon vs. Pink Salmon

3.1 Chum Salmon (Oncorhynchus keta)

• Scientific and Common Names

  Scientific name: Oncorhynchus keta; other scientific names: Salmo keta, Oncorhynchus keta walbaum.
  Common names: Dog salmon, Keta salmon; Japanese name: Shiozake; Russian name: Keta.

• Biological Characteristics

  The body is slender, with a pointed snout. In the ocean phase, the body is silver-white, the back is dark green, and there are no obvious spots on the body; when entering the river to spawn, the male’s body turns dark red, the snout is hooked, and the teeth become sharp; the female’s body color is light brown, and the belly is off-white. The average body length is 60-80 cm, and the weight is 3-5 kg.

  The growth cycle is 3-5 years, and it reaches sexual maturity at the age of 3-4. It has strong adaptability to water temperature, and can survive in water temperatures ranging from 0-20°C. It has a certain tolerance to salinity, and can adapt to the transition from seawater to freshwater during migration.

  The meat is light pink, with a firm texture and a mild taste. It is suitable for processing into fillets, steaks, and canned products.

3.2 Pink Salmon (Oncorhynchus gorbuscha)

• Scientific and Common Names

  Scientific name: Oncorhynchus gorbuscha; other scientific names: Salmo gorbuscha, Oncorhynchus gorbuscha walbaum.
  Common names: Humpback salmon, Pink salmon; Japanese name: Masu (local name in Hokkaido); Russian name: Gorbusha.

• Biological Characteristics

  The body is short and thick, with a rounded snout. In the ocean phase, the body is silver, with a faint pink luster on the side, and there are small black spots on the back and tail fin; when spawning, the male’s back rises to form a hump, the body color turns dark gray, and the fins turn black; the female’s body color is light gray, and the belly is white. The average body length is 40-60 cm, and the weight is 1.5-2.5 kg.

  The growth cycle is 2 years, and it reaches sexual maturity at the age of 2. It is more sensitive to water temperature, and the suitable growth water temperature is 5-15°C. It has poor tolerance to low salinity and requires a fast water flow during spawning.

  The meat is bright pink, with a tender texture and a strong fish flavor. It is suitable for processing into burgers, dried products, and canned products.

4. Fishing and Aquaculture Techniques

4.1 Fishing (Mainly for Pink Salmon and Wild Chum Salmon)

• Fishing Season
  
  • Chum salmon: The fishing season is from August to October. The peak period is in September, when a large number of chum salmon swim upstream to spawn.
  • Pink salmon: The fishing season is from July to September. The peak period is in August, and the fishing period is shorter than that of chum salmon.
• Fishing Tools and Methods
  
  • Gillnets: The most commonly used fishing tool, which is set in the coastal waters or estuaries where salmon pass. It has high fishing efficiency and is suitable for large-scale capture.
  • Purse seines: Used in the open ocean to capture schools of salmon. It has a large fishing volume, but requires high technical level of operation.
  • Traps: Set in the river estuaries, using the upstream habit of salmon to capture. It is more environmentally friendly and can reduce the bycatch of other species.
• Fishing Quota Management

  Major producing countries have strict fishing quota management systems to protect salmon resources. For example, the United States (Alaska) formulates annual fishing quotas based on the number of returning salmon counted by the Alaska Department of Fish and Game; Russia formulates quotas based on the survey results of the Kamchatka Fishery Research Institute. The quota is allocated to fishing enterprises through auctions or applications to avoid overfishing.

4.2 Aquaculture (Mainly for Chum Salmon)

• Seed Supply

  The artificial breeding of chum salmon mainly adopts the method of induced spawning. Mature broodstock are selected from wild populations or artificially cultured populations. The female broodstock are injected with hormones (such as HCG) to promote ovulation, and the male broodstock are injected with hormones to promote sperm production. The eggs and sperm are collected for artificial fertilization. The fertilized eggs are incubated in incubators with a water temperature of 8-10°C, and hatch into fry after 30-40 days.

• Nursery

  The nursery is divided into two stages. In the first stage, the fry (with a body length of 2-3 cm) are stocked in nursery tanks with a stocking density of 500-1,000 fish/m². They are fed with zooplankton and artificial feed (protein content 50-55%) 4-6 times a day. After 1-2 months, when the fry grow to 5-6 cm, they enter the second stage of nursery. They are transferred to larger nursery ponds with a stocking density of 200-300 fish/m², and fed with artificial feed (protein content 45-50%) 3-4 times a day. After 2-3 months, when the fry grow to 10-12 cm, they are transferred to grow-out facilities.

• Grow-out Systems
  
  • Sea cages: The most commonly used grow-out system, which is set in the coastal waters with good water quality and stable water temperature. The cage volume is usually 100-500 m³, and the stocking density is 10-15 fish/m³. The grow-out period is 18-24 months, and the fish can grow to 3-5 kg.
  • Land-based tanks: Used in areas with insufficient coastal resources. The tank volume is 50-200 m³, and the water is recycled through a recirculating aquaculture system (RAS) to maintain water quality. The stocking density is 20-25 fish/m³, and the grow-out period is 20-26 months.
• Feed Supply

  In the grow-out stage, chum salmon are mainly fed with extruded compound feed, which is composed of fish meal, soybean meal, corn gluten meal, fish oil, and vitamins. The protein content of the feed is 40-45%, and the fat content is 15-20%. The feed conversion ratio (FCR) is 1.8-2.2:1. In recent years, in order to reduce the dependence on fish meal, some enterprises have begun to use insect protein and algae protein as alternative raw materials, and the effect is good.

5. Product Processing and Types

5.1 Main Processing Products

• Frozen Products
  
  • Fillets: Chum salmon fillet (skin-on/skin-off, trimmed/untrimmed), pink salmon fillet (skin-on/skin-off, boneless/bone-in). The fillets are processed by removing the head, tail, bones, and internal organs, and then quick-frozen at -35°C to -40°C to maintain freshness.
  • Steaks: Chum salmon steak (thickness 2-3 cm), pink salmon steak (thickness 1.5-2 cm). The steaks are cut from the middle of the fish body, with bones, and are suitable for grilling and frying.
  • Whole fish: Whole frozen chum salmon (gutted/ungutted), whole frozen pink salmon (butterfly cut). The whole fish is processed by cleaning, grading, and quick-frozen, and is suitable for family cooking and catering.
• Processed Products
  
  • Smoked products: Smoked chum salmon (cold-smoked/hot-smoked), smoked pink salmon. The fish is marinated with salt and sugar, then smoked with wood chips (such as apple wood and oak wood) to give it a unique flavor.
  • Canned products: Canned chum salmon (in oil/in water), canned pink salmon (in oil/in water). The fish is cooked, deboned, and canned, which is convenient for storage and transportation.
  • Value-added products: Chum salmon burger patty, pink salmon meatball, salmon roe (chum salmon roe is larger, with a diameter of 5-7 mm; pink salmon roe is smaller, with a diameter of 3-4 mm). These products are processed by mixing fish meat with other ingredients, and are popular in the fast food and snack markets.

5.2 Processing Flow

1. Raw material receiving: The freshly caught or thawed chum salmon are checked for quality (such as freshness, size, and appearance) to ensure they meet the processing requirements.
2. Cleaning and evisceration: The fish are washed with clean water to remove surface impurities, then the head, tail, and internal organs are removed.
3. Filleting: The fish body is cut into two fillets along the spine, and the bones and skin are removed (if skin-off fillets are produced).
4. Trimming: The fillets are trimmed to remove the fat, blood vessels, and damaged parts to ensure the appearance and quality of the fillets.
5. Grading: The fillets are graded according to size (such as 100-200 g, 200-300 g) and quality.
6. Quick-freezing: The graded fillets are placed on a conveyor belt and sent to a quick-freezing tunnel. The temperature of the tunnel is -35°C to -40°C, and the freezing time is 1-2 hours, so that the center temperature of the fillets reaches -18°C or below.
7. Glazing: The quick-frozen fillets are glazed with a thin layer of ice (glazing rate 5-8%) to prevent oxidation and dehydration.
8. Packaging: The glazed fillets are packed in plastic bags or cartons, and labeled with product name, specification, production date, and shelf life.
9. Storage: The packaged products are stored in a cold storage at -18°C to -20°C.

5.3 Quality Control Standards

• Raw material quality: The raw fish must be fresh, with no peculiar smell, no damage, and the freshness index (such as K value) must be less than 20%.
• Processing hygiene: The processing workshop must meet the requirements of food safety hygiene, and the employees must wear clean work clothes, hats, and masks. The processing equipment and tools must be disinfected regularly.
• Product quality: The frozen fillets must be intact, with no thawing, no oxidation, and the water content must be less than 80%. The heavy metal content (such as mercury, lead) must meet the national and international standards (such as EU EC No. 1881/2006).
• Traceability management: Each batch of products must have a unique traceability code, which can track the origin of the raw materials, processing process, and sales information.

6. Market and Trade

6.1 Export Destinations

• North America: The United States (the largest import market for pink salmon), Canada.
• Europe: The United Kingdom, Germany, France, Spain, Italy (the main import markets for smoked chum salmon and canned salmon).
• Asia: Japan (the largest import market for chum salmon, mainly used for making sushi and sashimi), China (mainland and Hong Kong), South Korea, Thailand.
• Oceania: Australia, New Zealand.
• South America: Brazil, Argentina, Chile.

6.2 Trade Data (2021-2024)

• Export Volume and Value

  In 2024, the global export volume of chum salmon and pink salmon products was about 800,000 tonnes, with an export value of USD 3.2 billion. Among them, the export volume of chum salmon products was 350,000 tonnes, with an export value of USD 1.5 billion; the export volume of pink salmon products was 450,000 tonnes, with an export value of USD 1.7 billion.

  From 2021 to 2024, the annual growth rate of global export volume was about 5-7%, and the annual growth rate of export value was about 8-10%, mainly due to the increase in product prices and the expansion of market demand.

• Main Import Markets
  
  • Japan: In 2024, Japan imported 120,000 tonnes of chum salmon products, accounting for 34% of the global chum salmon export volume, with an import value of USD 540 million. The imported chum salmon is mainly used for making sushi, sashimi, and smoked products.
  • The United States: In 2024, the United States imported 100,000 tonnes of pink salmon products, accounting for 22% of the global pink salmon export volume, with an import value of USD 340 million. The imported pink salmon is mainly used for processing into burgers and canned products.
  • China: In 2024, China imported 80,000 tonnes of chum salmon and pink salmon products, with an import value of USD 320 million. The imported products are mainly sold in the domestic catering market and supermarket chains.

6.3 Trade Challenges

• Logistical Issues: The transportation of frozen salmon requires cold chain logistics, and the ocean freight cost has increased by 15-20% in the past two years due to the shortage of containers and the increase in fuel prices. In addition, the customs clearance time of some countries (such as Russia and China) has been prolonged, which affects the freshness of the products.
• Policy Risks: Some countries have set strict import standards for salmon products. For example, the EU requires that salmon products must pass the testing of heavy metals, antibiotics, and pesticides, and the testing cost is high. In addition, the trade friction between some countries (such as the United States and China) has also affected the export of salmon products.
• Market Competition: Salmon products face competition from other aquatic products (such as cod, tilapia) and alternative proteins (such as plant-based fish balls). Some consumers choose cheaper aquatic products due to the high price of salmon.

7. Quality Safety and Certification

7.1 Government Supervision

• Water Quality Monitoring: Major producing countries (such as the United States, Russia, Japan) have established a water quality monitoring system for salmon fishing grounds and aquaculture areas. The monitoring indicators include water temperature, pH value, dissolved oxygen, heavy metals, and harmful microorganisms. The monitoring data are released regularly to ensure the safety of the water environment.
• Antibiotic Use Management: In aquaculture, the use of antibiotics is strictly restricted. Only antibiotics approved by the government (such as oxytetracycline, florfenicol) can be used, and the dosage and withdrawal period must comply with the regulations. The government conducts regular sampling tests on aquaculture products to ensure that the antibiotic residue is below the maximum residue limit (MRL).
• Processing Plant Supervision: The processing plant must obtain a food production license, and the government conducts regular inspections on the plant’s hygiene conditions, processing equipment, and product quality. The unqualified products are not allowed to be sold.

7.2 Enterprise Quality Control

• Raw Material Inspection: Enterprises establish a raw material inspection system to inspect the freshness, size, and safety indicators of the raw fish. The unqualified raw fish are rejected.
• Processing Process Control: Enterprises formulate a strict processing process specification, and each processing link is supervised by a dedicated person. The processing temperature, time, and other parameters are recorded to ensure the stability of product quality.
• Finished Product Testing: Enterprises conduct sampling tests on the finished products, including sensory indicators (appearance, smell, taste), physical and chemical indicators (water content, fat content), and safety indicators (heavy metals, antibiotics, pesticides). The qualified products are allowed to be shipped.

7.3 Certification Standards

• Domestic Standards: United States Department of Agriculture (USDA) certification, Russian Federal Service for Veterinary and Phytosanitary Surveillance (Rosselkhoznadzor) certification, Japanese Ministry of Agriculture, Forestry and Fisheries (MAFF) certification.
• International Standards: Global Aquaculture Alliance (GAA) Best Aquaculture Practice (BAP) certification, Aquaculture Stewardship Council (ASC) certification, Global Good Agricultural Practice (GlobalGAP) certification, Safe Quality Food (SQF) certification.

8. Nutritional Value

9. Sustainable Development and Social Impact

9.1 Sustainable Fishing and Aquaculture

• Sustainable Fishing: Major producing countries adopt sustainable fishing measures, such as formulating scientific fishing quotas, limiting fishing gear types, and protecting spawning grounds. For example, Alaska has established a salmon spawning ground protection area, and fishing is prohibited in the protection area during the spawning period. In addition, some enterprises have adopted the “catch-and-release” method for juvenile salmon to protect the salmon population.
• Sustainable Aquaculture: In aquaculture, enterprises adopt environmentally friendly measures, such as using recirculating aquaculture systems (RAS) to reduce water consumption and pollutant discharge, using alternative protein feeds to reduce the dependence on fish meal, and treating aquaculture wastewater to meet the discharge standards. Some enterprises have also obtained ASC certification, which requires that aquaculture activities must not damage the surrounding ecosystem.

9.2 Social Impact

• Employment Promotion: The salmon industry provides a large number of jobs, including fishing, processing, transportation, and sales. In Alaska, the salmon fishing industry provides about 20,000 jobs every year; in Russia’s Kamchatka Peninsula, the salmon processing industry provides about 15,000 jobs. These jobs have improved the income level of local residents.
• Community Development: The development of the salmon industry has promoted the development of local infrastructure, such as roads, ports, and cold storages. In addition, some enterprises have invested in local education, medical care, and public welfare undertakings to improve the living quality of local residents.
• Cultural Inheritance: For indigenous peoples in Alaska, Canada, and Russia, salmon is not only an economic resource but also an important part of their culture. The sustainable development of the salmon industry has protected the traditional fishing culture of indigenous peoples and promoted the inheritance and development of cultural diversity.