salmon and steelhead taste deterioration

[Jim Ordway]

Is the fish coloration the primary way to tell if kings are ok to eat?

How late in the season are they still viable for eating.

Also, does the spawn affect steelhead as well?

Thanks,

JO

[jimcr]

good question hope you get you answer, I would like to know too

[Priority1]

I just go by the texture of the flesh. If it's mushy throw it out.

[KJ pluggin]

Jim - When we get the kings that are turning darker we usually have them smoked or canned. I have not caught any yet that I had to throw away but I am not fishing in the rivers, just harbor patrol.

[Twill23]

Yes, coloration and texture has a lot to do with taste of the salmon. If it's mushy you can, can it still. It makes a great dip. With steelhead you want to avoid the fish who begin to get the white on their backs. These fish will also have soft meat and not taste well at all. Remember to always bleed out your river or staging fish. This will firm up the meat, as well as make it a lot less messy to clean. Cut the gills on one side of the fish and give sufficient time to bleed out in the water. Hope this helps

[adrenalin]

If we aren't charter fishing we throw them all back. If they die they would be dead in a few weeks anyway. The bottom of the food chain needs all the help it can get right now.