Description
Chum salmon run upriver in autumn and are eaten daily grilled or in hot pots. Its red flesh comes from astaxanthin in its diet.
鮭
さけ
sake
Chum salmon
- Autumn
Did you know?
Technically it is a 'white fish': the red is pigment from the crustaceans it eats.
Famous produce
- Hokkaido
- Murakami shiobiki salmon (Niigata)
In the kitchen
- shiozake
- ishikari nabe
- chanchan-yaki
- onigiri
Season
- Spring
- Summer
- Autumn
- Winter
Nutritional composition
per 100 g edible portion
124 kcal
- Protein 71%
- Fat 29%
- Carbohydrate 0%
| Energy | 124 kcal |
|---|---|
| Water | 72.3 g |
| Protein | 22.3 g |
| Fat | 4.1 g |
| Carbohydrate | 0.1 g |
| Dietary fibre | 0 g |
| Salt equivalent | 0.2 g |
| Sodium | 66 mg |
|---|---|
| Potassium | 350 mg |
| Calcium | 14 mg |
| Magnesium | 28 mg |
| Iron | 0.5 mg |
| Zinc | 0.5 mg |
| Iodine | 5 µg |
| Vitamin A (RAE) | 11 µg |
|---|---|
| Vitamin D | 32 µg |
| Vitamin E (α-tocopherol) | 1.2 mg |
| Vitamin K | 0 µg |
| Vitamin B1 | 0.15 mg |
| Vitamin B2 | 0.21 mg |
| Vitamin B12 | 5.9 µg |
| Folate | 20 µg |
| Vitamin C | 1 mg |
Source: Standard Tables of Food Composition in Japan, 8th ed., 2023 supplement (MEXT) · food no. 10134 · Tr = trace · — = no data
