Salmon Photos? Lets see your favorites!

[Smossy]

Ive caught quite a few kings to that people were thought were "boots" and the meat was bright red. The fish get held up at the mouth of the rivers and start to get dark, Yet the meat is still perfect because it hasnt been sitting in fresh water and started its transition period.
Check your fish before you chuck em.

How do you check the meat before you chuck them?

Open them up? As long as you put them on your card it dont matter what you do with them. Ive seen plenty of people personaly, Not myself. Make small incisions near the middle of the fish to check for meat quality. Find out theyre no good, and release them back into the water. Happens all the time at the nisqually. Who am I to judge, Ill cut them wide open though. Cant release a fish you've already cutt up. Dont ever usually catch more then 2 kings a day anyways.

[Smossy]

But then again, Ill eat almost anything as long as its legal. Im a fat boy in a skinny mans body.

[Antlershed]

I've heard of guys making a small incision on the tail to see what the meat looks like.

Really though, once you have caught a lot of salmon, you learn what the meat is probably like based on the condition of the fish. Just cause it looks and smells fishy, doesn't mean you should eat it...

[BOWHUNTER45]

does not it feel great sticking your fingers in the gills of a bright salmon  just saying ...it feels great to club a fish in the head and EAT IT   

[ribka]

a few

[Ripper]

How do you check the meat before you chuck them?

I call it catch, fillet, release.

[lokidog]

I'm not saying don't eat dark fish.  If people enjoy them there is no reason not to eat them.  I say more power to ya if you enjoy eating them!

I had a guy give me a really dark king salmon off the Umpqua R. all the way up by Roseburg.  He tried reviving it but couldn't, so he gave it to me as I walked by.  I was making $60/month with a place to stay, so I didn't turn fish, any fish, down.  I figured I could smoke it if it was soft, but it was still awesome, grilled, baked, and smoked, it was about 35 pounds.   

[h2ofowlr]

I'm not saying don't eat dark fish.  If people enjoy them there is no reason not to eat them.  I say more power to ya if you enjoy eating them!

I had a guy give me a really dark king salmon off the Umpqua R. all the way up by Roseburg.  He tried reviving it but couldn't, so he gave it to me as I walked by.  I was making $60/month with a place to stay, so I didn't turn fish, any fish, down.  I figured I could smoke it if it was soft, but it was still awesome, grilled, baked, and smoked, it was about 35 pounds.   

I always hear the guys call the black ones on the Samish smokers.  The quality of the fish helps in the taste of the smoked salmon.  I know when they start getting really dark, I let them go.

[WSU]

I'm not saying don't eat dark fish.  If people enjoy them there is no reason not to eat them.  I say more power to ya if you enjoy eating them!

I had a guy give me a really dark king salmon off the Umpqua R. all the way up by Roseburg.  He tried reviving it but couldn't, so he gave it to me as I walked by.  I was making $60/month with a place to stay, so I didn't turn fish, any fish, down.  I figured I could smoke it if it was soft, but it was still awesome, grilled, baked, and smoked, it was about 35 pounds.   

What time of year?  That could have been a springer.

[tmike]

Not salmon but my new favorite fishing photo from yesterday. My boys first steelhead.

[wildmanoutdoors]

Nothing like the first one! 

[tmike]

Yep, a nice chrome wild fish and carefully c&r'd to boot (no pun intended). I still remember my first on the Cowlitz, and won't forget this one either.

[blacktailhunter]

Here is one that my kid caught last fall at buoy 10

[Hawgdawg]

This one tasted like ceder when I cooked it!

[lokidog]

I'm not saying don't eat dark fish.  If people enjoy them there is no reason not to eat them.  I say more power to ya if you enjoy eating them!

I had a guy give me a really dark king salmon off the Umpqua R. all the way up by Roseburg.  He tried reviving it but couldn't, so he gave it to me as I walked by.  I was making $60/month with a place to stay, so I didn't turn fish, any fish, down.  I figured I could smoke it if it was soft, but it was still awesome, grilled, baked, and smoked, it was about 35 pounds.   

What time of year?  That could have been a springer.

July, I think.