Northwest Fishing Reports

i think coho is the better than king and atlantic

Anything Atlantic is that farmed crap...Thumbs DOWN!

I'm partial to Sockeye, and depending on which run, usually Kings > Coho. A good white chinook is among the best meat in the world.

White or calico chinook cannot be beat.That is my all time favorite.Red kings are next.Sockeye is second and silvers are third.Pink and chums I dont even target.

spring chinook, summer steelhead, coho.

Sockeye
Coho
Chinook
Atlantic
Pink
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Chum

About 30 or 40 years ago ,Washington Dept. of Fisheries conducted a blindfolded taste test of Ocean caught Salmon.

Results:

Sockeyes,Pinks,Kings, and Silvers.

now thats some good results

Although the pink salmon I caught this season in the Sound has been excellent cooked on the BBQ, the few silvers I've caught so far seem to be just a little better tasting, but both have been really great eating. I will be eating the pink fillets from this season a couple times each week for the next 6 months or so. Great eating, great for you! I love king salmon as well but usually don’t see much of it on my table. Gotta love that 1 hatchery king limit; Not! Every king I caught this year in the sound was wild and released.

*King

*Sockeye

*Steelhead

*Coho

btw, anything tastes better than atlantic

WHICH EVER IS IN MY MOUTH AT THE TIME!! :geek: (but I love Coho)

ndn wrote:About 30 or 40 years ago ,Washington Dept. of Fisheries conducted a blindfolded taste test of Ocean caught Salmon.

Results:

Sockeyes,Pinks,Kings, and Silvers.

I call bs. Pinks don't hold a candle to Kings or silvers.

First off Atlantic isn't Salmon. It's a Salmo and being such is commonly known as Trout.
For Salmon I much prefer King in any phase or color. Silvers would be next followed by Socks. The rest are smoker fodder or Kitty food. Socks hit the bottom of the list because they hold the least fat and we know that means less flavor. As sashimi it's fine but cooked it gets much to dry for me. Don't even try the "you haven't tasted it the way I cook it.", it's just not the best. The only reason it hit's the top of any popularity chart is because of it's color for the presentation. What can you say about Kings........ Kings, the name says it. It's the Kobe Beef of the seafood world. Raw or cooked, it makes no difference. Silvers are just good table fare!

Socks would be my number 1

Sockeye
Coho
Chinook
Pink
Chum
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.
.
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Atlantic

Chinook
Silver
Pinks
but if I am smoking the Salmon I hate to admit it but it would be Chum...

Urp.............

mav186 wrote:WHICH EVER IS IN MY MOUTH AT THE TIME!! :geek:

That is the answer!

This topic has been an ongoing one at the pier on and off for the last few years. A few saying Coho. Others saying Chinook. And then dopes like me saying whatever been caught and grilling as long as it ain't chum or Atlantic.

In Alaska this summer the topic again showed its toothy side and I said (and likely changed orders yet again)

Since Steelhead are technically a trout my answer is

Sockeye, Chinook, Coho, Pink again the top two will trade places at certain times. Toss Mr. Steelhead into the train wreck and its oh who cares it fish and as long as it has been processed correctly....

This summer I took a Coho and a pink (both fresh caught out of the sound) to a family gathering. We BBQed them both up exactly the same way. Some liked one, and some liked the other - Some preferred the Pink's mellower taste to the coho, and others vise versa. It was a great way to show people the difference.

What about Cooper River Salmon? Its big news when it comes to town. Ive had some and thought it was good, I let it get to dry, but was still good though. Is it worth the press?