Chum salmon (dog salmon, keta)

Large, chrome salmon with NO black spots on the back or tail and a white tip on the anal fin. In fresh water it gets purple and green 'tiger' bars on the sides, and the males grow large canine teeth.

8–15 lb (25–32 in).

About 43 in and 35 lb.

Herring, anchovies, sardines, krill and squid in the ocean; they stop eating once they enter fresh water to spawn.

Born in rivers, grows up in the ocean, then returns to its home river to spawn and die.

Found from Alaska, British Columbia and Oregon & Washington. Coastal rivers and the lower parts of big rivers from Washington to Alaska; the Yukon and Kuskokwim have some of the longest runs.

Coastal rivers and the lower parts of big rivers from Washington to Alaska; the Yukon and Kuskokwim have some of the longest runs.

2–8 ft in rivers; surface to 60 ft in saltwater.

20–150 ft trolling offshore, following the bait; shallower in bays and river mouths.

Ocean fishing in summer; river mouths and rivers from late summer through fall. Seasons are short and set every year.

First light is best.

In river mouths and estuaries, the incoming tide brings fresh fish in.

Calm seas offshore; cool, overcast days inshore.

Cured salmon eggs and shrimp where bait is legal.

Chartreuse, pink and purple flies, spoons, spinners and jigs under a float.

8½–10½ ft salmon (mooching) rod with a level-wind or mooching reel; downriggers or divers to get deep.

Barbless 2/0–5/0 hooks where required; herring rigs, hoochies and spinners.

20–30 lb mono.

20–30 lb fluorocarbon, 4–6 ft behind a flasher.

Swing flies or drift a jig under a float through slower, deeper runs; chum hit hard and fight harder than any other salmon pound for pound.

A bright, silver chum fresh from the salt is a fine fish to eat. A striped, dark one is not, so keep the bright ones and release the rest.

Catch and release: wet your hands, keep the fish in the water when you can, and release it quickly. Use circle hooks and a dehooker.

Good eating when fresh.

Bleed and ice it right away. Fillet, then remove the skin and any dark bloodline.

Firm, lean, pale orange meat: great smoked or made into jerky, and good grilled when bright. Its eggs (ikura) are prized.

River bars can be deadly — check the bar report and Coast Guard restrictions before crossing.

Several Western Alaska chum runs have been weak in recent years, and some rivers are closed to chum fishing. Check before you go. Everyone 18 and older needs an Alaska sport fishing license (residents and nonresidents), and king salmon need a separate king salmon stamp. Rules are set by the Alaska Department of Fish and Game (adfg.alaska.gov) and change by river and by emergency order during the season — check before you go.

Keep only what you'll eat, release the rest quickly, and follow size and bag limits.