Free: Contests & Raffles.
Local lake kokes are nothing like sockeye imo. For a lake fish they are hands down way above a trout.
When you guys are smoking these fish, or even cooking them whole, you should really consider leaving the fins in. They have amazing meat around the bases, and the fin and associated bones pull right out when cooked. Just a suggestion, you're missing out on great bites of meat cutting them out!
With salmon, make sure you save the collars too. Really good.
Anyone have any tips or suggestions for Cavanaugh?