I am a salmon snob. One summer camping on San Juan Island SP, we caught some chrome fresh Pinks. Instantly bled, gutted, packed in ice for a family dinner that night racked up over the campfire. I made the mistake of bringing a frozen thawed chunk of Spring Chinook. Cooked side by side and looked great. Family hardley picked at the Pink. You get what you get with what you start with. Canning , smoking, freezing, pickling, whatever you do with it, it still is what it is. IMO only...#1 LR Spring Chinook. #2 Early Summer Steelhead. #3 Ocean/estuary Fall Chinook. #4 Ocean estuary Coho, or Sockeye. I don't bother with the rest, even Sockeye I think is too dry, even on the rare side. C & R the rest for fun, because I get enough of other to process for the year. BTW, the canning liquid smoke trick works pretty good without the labor.