A 6-ounce serving of keta salmon has 204 calories, 6.4 grams of fat, and 34.3 grams of protein.
Keta salmon used to be more commonly known as chum salmon, before it got a bad rep for having an inferior taste to the “higher-quality” salmons. Whether keta deserves this reputation is still a hotly debated topic, but it’s generally agreed upon that this salmon has a mild taste and flaky texture. This combination of taste and texture makes this wild salmon very “easy to eat.” Its meat has a light pink color. Keta is a great option to use in salmon recipes and to overcome resistance in family members who think even salmon has too much of a fishy taste.
Young keta salmon feed on insect larvae. When reaching the sea, they stay near the shore to feed on crustaceans, terrestrial insects and young herring. Upon heading out to the open sea, they start to feed copepods, tunicates, mollusks and a variety of fishes. This past year saw a keta salmon harvest of about 21 million, nearly 4 million less than the previous year. The third most common salmon species that fishermen harvest, keta salmon have the widest range and can be found throughout Alaskan waters. The average keta salmon is between 24-28 inches and 10-13 lbs.