As Chum has a milder flavor and a low fat, it is ideal for cooking by steaming or poaching to retain the moisture. The drier flesh makes it good for smoking. If grilling it should be marinated or served with sauce. The most flavorful roe come from the Chum. It is caught later in the year from July to November. They have the nickname “Dogs” either from their sharp teeth and physical transformation for spawning migration or because they were fed to sled dogs in the far north.