Re: South Thompson Salmon
Originally Posted by
ElectricDyck
I've never had a white out of the ocean, they are probably much better, out of the vedder they are oily, fishy and in my opinion good for nothing but the smoker, where as the reds and marbles can be bbq'd. I think there's more going on than just their ability to process caratene....
I posted for some basic information. Whites definitely seem to get more slimy once they hit fresh water. Used to catch/release the big ones out of the Harrison years ago and they too seemed a little different. Kept a 43lb spring from Grassy bar one year and it was marbled all the way through. My preference for all salmon is smoked anyway and I’d take a halibut steak over them any day.
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