| Common name | Ts'iit'aan |
| Language | Haida |
| Type | Vernacular |
| Official trade name | No |
| Rank | 3 - (Other common name) |
| Country | Canada |
| Locality | Queen Charlotte Islands |
| Ref. | Jones, R. and B. Lefeaux-Valentine (eds.), 1991 |
| Life stage | juveniles and adults |
| Sex | females and males |
| Core | |
| 1st modifier | |
| 2nd modifier | |
| Remarks | Larger males were preferred for smoking; also consumed fresh, in a 'jum' or fish stew. Ref. 33292 notes that pink were not utilized as much as chum salmon due to their earlier run timing, smaller size and a higher fat content that decreased shelf life; fillets were often sun-dried because the runs returned in August when the weather was generally drier; fillets were also half-smoked but would only keep about 4 months; the small heads, tails and backbones were generally not used. |