Re: School me on salmon
In short, there are 5 different species of salmon in BC
; Chinook (Spring), Coho (Silvers), Chum (Dogs), Sockeye (Reds) and Pinks (Humpies). Steelhead are a whole other kettle that I won't go into. To me each has its own advantages and disadvantages.
Chinook: nothing beats fighting a big chinook on the ocean. They taste great, usually pretty mild and freeze well.
Coho: My favorite one to keep out of rivers, the flashiest of them all with huge jumps and runs. Tastes great and keeps well.
Chum: My personal favorite to catch in a river. They are fearless, go on crazy runs, never know what they are going to do, are super agressive and to me are the prettiest of the salmon in spawning colours. Love green and purple tiger stripes. But that being said they colour up the fastest and lost table fare status quickly. But a fresh chum is delicious. Very very mild and takes a variety of sauces well. And smoking, hands down the best candy i have ever tried always comes from chum.
Sockeye: The Money fish. The oiliest of the salmon. Have the steingest flavour. Cooks very well but that about it. Not really any fun to catch. Don't hit anything in fresh water (hence flossing) and just sort of get reeled in in the ocean. But no denying they taste the best if you like a salmon flavour. Plus due to oil take to canning very well.
Pink: I think fresh Pink tastes great. I miss the huge runs and going down to richmond after work, hooking one and taking it home for supper that night. That being saud I have yet to find a satisfactory way of preserving them. Catch and eat same day or let it go.
In the video you saw, it is probably simply a case of pinks up that fat are not saleable. End of story.
I don't shoot innocent animals... Just the ones that look guilty!