Tockeyetalmon
Well-Known Member
Do they actually taste different? Does anyone prefer white?
I find where you catch them makes a big difference - whether or not they are still silver - or have adjusted to the freshwater...
another interesting thing - speaking of smells (thanks for that Scott) - anyone notice that certain Chinook from certain areas smell - distinctly? a sharp smell like yellow cedar, perhaps?
Exactly. I hose them off three times on the boat before I leave for the cleaning table then twice more once I'm there lol.I spend a lot of time at the cleaning table scraping as much of the slime of any spring I catch.
That stuff is funky and less on the skin before you cook the better.
Didn’t always do that and it does make a difference.
Worth the extra 5 mins.
just poke them with your knife and check the core sample before bonking that way you dont kill fish you dont wanna eat