Most of our Pink salmon consumption centers around three main fish handling processes. One , careful bonking, and handling after a quick bleeding. All go on/in an ice blocked cooler, laying flat, no bends. Also, No kicking, or booting around the decks when netting. They live in the cooler till we get home.

Fillet ASAP or quicker when home, then back on ice, not in. No water on fillets...

Second, Fire up the BBQ, and cook serving size fillets w a lil mix of olive oil, butter, ground pepper, and salt, a few minutes a side, and serve with a little lemon slice or a little butter and fresh garlic dip if preferred. Kinda like they do with great fresh steamed butter clams.

Eat till you can’t with fresh bbq toasted garlic bread, sweet corn on the cob , and baked beans on the side works well