ABSTRACT
On the west coast of North America there are five kinds of salmon, each with its own special characteristics. These are the Chinook or King Salmon (Oncorhynchus tshawytschd), the Coho or Silver Salmon (Oncorhynchus kisutch), the Pink or Humpback Salmon (Oncorhynchus gorbuscha), the Sockeye or Red Salmon (Oncorhynchus nerka), and the Chum or Dog Salmon (Oncorhynchus ketd). Though the Dicks use all types of salmon, the ones they smoke the most are Sockeye, Chum and some Coho, the kinds that were most available in the old days. Chum are the most plentiful in the rivers of Southern Vancouver Island and the Sockeye could be caught in the old days at reef net locations as they made their way to the Fraser River. The Sockeye are richer, or oilier, and therefore do not keep as well, so they are usually half smoked. Chum have less fat and can therefore be dried more completely and last much longer in dry storage. Coho can also be dried completely. The Dicks prepare Sockeye in the summer, just enough for a taste, as Thelma says, because it does not keep very well. The Chum Salmon is prepared in October or November.
