Mu Young Lee wrote:

Speaking of those salmon living in lakes... one big difference I noticed
between Great Lakes salmon and *real* west coast salmon is that the inland
variety tended to color up much more rapidly than the sea-run fish. Pink
salmon - even from the Pacific ocean - however seem to lose their
*freshness* much (I'm talking very much) sooner than the other species
once they hit the rivers. I don;t know if you'll be keeping too many more
of those fish after you've tasted the first few. There's always the
smoker.

Chums will actually start to darken up faster than pinks, they'll start in the
salt water. As far as I'm concerned, the smoker isn't even good enough for
chums. There is a reason they call 'em dog salmon.

Darin