Traceable Species

King Chinook

Spring, Tyee (over 30 lbs or 14 kg), Sake (sushi)

King Chinook

Chinook or King salmon is the largest of the five species of Pacific salmon, commonly weighing more than 30 pounds (13 kg). These salmon hatch in fresh water, spend part of their life feeding in the ocean and then “run” back to their natal rivers to spawn and die. They range from San Francisco Bay to the Russian Arctic, often migrating thousands of miles into the North Pacific. The species is named after the Chinook native tribe in Washington State.

Chinook have a dark greenish to deep blue back and a silvery white belly. They have distinct spots along the back and tail, and a black gum line, giving it the nickname “black mouth” salmon. Its fillets can range from red to snowy white, which are often marketed as “winter” or “ivory” Chinooks. High in Omega-3 fatty acids, it is the oiliest salmon species, giving it a rich flavour.

King Chinook

One of the amazing sights of the world, the annual Chinook run happens each fall when, drawn by natural forces, the salmon return to the rivers which gave them birth, fighting their way upstream against powerful currents, waterfalls and rapids, determined to spawn. Once home, salmon lay thousands of fertilized eggs in the gravel and promptly die. Their carcasses provide food for bears, otters and eagles and return nutrients to the rivers and rainforests for the next generation of salmon. Over months, a salmon embryo develops an eye, hatches into an alevin, which carries a yolk sack for food, and then becomes a free-swimming fry. Chinooks remain in fresh water from three months to a year, depending on water temperature, before heading to the ocean. They spend two to seven years feeding in the North Pacific and then mysteriously find their way home to spawn and continue the cycle of life.

Food Info King Chinook


  • Colour: deep red to pale pink or even “ivory” or “winter” white
    Texture: large, soft-textured flakes with a velvety feel
  • Flavour: succulent and full-flavored with high fish oil content that’s almost buttery
  • Perfect serve: Grilled on a soaked cedar plank and seasoned with nothing more than coarse sea salt, ground black pepper and a squeeze of lemon to offset the buttery richness.


Filleting a wild King Chinook salmon

Rob Clark, Executive Chef at C Restaurant in Vancouver, demonstrates how to properly fillet a wild Pacific Salmon.

See more recipes
Species Range
King Chinook range Source:
Tyee (over 30 lbs or 14 kg)
Sake (sushi)
Alaskan Salmon by Hook & Line Troll Jul 01 - Sep 30
Californian Salmon by Troll May 01 - Sep 30
Salmon Troll Area F - North Coast / Haida Gwaii Jun 09 - --
Salmon Troll Area G - West Coast Vancouver Island Apr 19 - --
Salmon Troll - T'aaq-wiihak Aboriginal Fishery Aug 01 - Aug 31
These crabs mate at the time of maturity, which is approximately 3 years of age. Females are smaller than males; this is because the development of reproductive tissues required more energy for females, leaving less energy available for continued body growth. They grow through a process known as molting—regularly shedding their shell and growing a new, larger one. They continue to molt and grow after they have reached sexual maturity. During the breeding season, the crabs leave their borrows in a phenomenon characterized by mass mate-searching events. Once mating/fertilization has occurred, females spawns in the water. The larvae released during the rainy season develop in offshore waters and return to coastal waters five to eight weeks after larval release.
Mangrove crabs are important fishery resources in all Brazilian coast, mainly in the north and northeast where many fishermen depend upon their catch. In addition to its social and economic importance, the mangrove crab is a “keystone” species in ecosystem, they playing an important role in the processes of nutrient cycling and energy transfer.

Fishing Methods

{'fisheries': [<License: Hupacasath Hatchery Licence>], 'gear': <Gear: Hatchery>}


This fishery involves salmon eggs being fertilized and incubated in a hatchery where they develop into juvenile fish and are released into a creek or river. The salmon then swim to the ocean where they grow and mature. Upon return to their natal river to spawn at the end of their life cycle, the salmon are captured in the hatchery for food and to replenish the brood stock for the next generation.


{'fisheries': [<License: Salmon by Beach Seine>], 'gear': <Gear: Beach Seine>}

Beach Seine

Fish harvesters encircle a large wall of netting around schools of salmon and pull the bottom of the netting closed, like a drawstring purse, to capture the fish.


{'fisheries': [<License: Salmon Troll - T'aaq-wiihak Aboriginal Fishery>], 'gear': <Gear: Aboriginal Hook & Line Troll>}

Aboriginal Hook & Line Troll

This fishery uses hooks, lures and lines, trailed behind vessels at low speed, to catch salmon. Each salmon is individually hooked and hauled aboard by hand.


{'fisheries': [<License: Alaskan Salmon by Hook & Line Troll>, <License: Californian Salmon by Troll>, <License: Salmon Troll Area F - North Coast / Haida Gwaii>, <License: Salmon Troll Area G - West Coast Vancouver Island>, <License: Salmon Troll Area H - Inside Passage>, <License: Washington Hook-and-Line Trolling>], 'gear': <Gear: Hook and Line Troll>}

Hook and Line Troll

This fishery uses hooks, lures and lines, trailed behind vessels at low speed, to catch salmon. Each salmon is individually hooked and hauled aboard by hand.


Featured Harvester Bernie Berry

Mangrove Crab Harvester

Canavieiras, Brazil

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