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Past stories Living off-the-grid New Brunswick's Saint John River Ontario's Bruce Trail Canadian Ski Marathon Elk Island National Park Rallying for rallysport Montreal - Circus city Beluga Bytes Dawson - a musical adventure Bald Eagle Confederation Trail Boning up on the badlands Ukkusiksalik National Park Geocaching Discover Cypress Hills Saint Joseph's Oratory A walk through Stanley Park Sudbury's science centre Acadia continues Toronto's underground world

At the fish market, chum salmon takes second billing to its chinook and sockeye cousins, prized for their rich flavour and deep colour. But in the wild, chum — also called dog salmon because of its hooked nose and sharp teeth — rules the river. It also makes up half the biomass of all Pacific salmon combined. New generations of fish depend on the nutrients provided by rotting chum after they spawn. It is the most important fish for coastal First Nations and the primary food source for scavengers. Its crunchy roe are favoured by sushi chefs. While its mild, pale flesh may not be particularly attractive or tasty fillet, the chum's low oil content, firm meat and stable pricing make it the salmon of choice for burgers and premarinated portions.