In response to the letter, “Pricey ‘Keta’ is really just Chum,” the writer was confusing his description of pale, mushy Keta with Pink salmon. True, Chum salmon have a more pale flesh color than other species, but it is hardly mushy. Just the contrary; Chum salmon are characterized by their firm flesh. While Chum salmon may not be as desirable for filleted table fare (mainly due to the more pale color), it makes excellent smoked salmon. Stick to the Pink (Humpy) salmon if you prefer mushy flesh and a lack of fight on the end of a sport pole.

Erik Hjorten

Everett