WOW.. Thats a pig for this early. Isn't it?
Don't even tell me you are planning to eat that rotting meat Snagger.Gotta be garden fertilizer and even then I would balk.I can see saving the eggs for steelhead, etc. in the river over the Fall and Winter, but eating those things after they turn black and start heading up the rivers to spawn. Even in the spring in the colder waters I always had trouble eating them.Grilled, baked, smoked, they all tasted way too oily when compared to fresh salmon bought at the market from the North Atlantic or Pacific NW.Love salmon on the grill.But the stuff I caught for 20 years out of Lake O never got me going.And when I see guys filleting the spawners it brings back that gut wrenching smell they had every time.Tell me aren't going to eat that............please!!!Otherwise, nice fish and glad you're getting them.
Those are actually some of the nicest filets I've seen. Great color. I've never had an issue eating the salmon out of those rivers. Tastes great to me
I still think freshwater salmon tastes like crap compared to the stuff that spent its life in saltwater.