Important distinction to make in these parts.


I don’t mind eating pinks fresh if they’ve been bled, on ice, and are saltwater caught as close to the ocean as possible. I encounter quite a few in Ma11 and I look at if they are starting to turn and how firm the meat is. Some hit the cooler and some are released. The quality varies and matters.

Spring chinook, summer steelhead, summer/fall chinook, fresh coho and lastly sockeye are the preferences for me respectively.

But I definitely won’t turn down any fresh and firm pink to be cooked that day on the BBQ.


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