4Salt, I would have to go with #2. (I would maybe have it mounted if $$$ were no object, but I would still eat it) I've never caught a HUGE king like this one, nor eaten one, but I've seen the flesh out of 2 very large Kenai Kings, and it looked AWESOME! If I was going to spend big bucks (travel,guide, etc) for my shot at one large King, then I would like to eat it, allowing that it wasn't covered in sores and rotting flesh like the spawners grow. Now, you probably know alot more about these "smokers" than I, but my cousin is a guide on the Kenai, and he says that these fish taste great, and that looks CAN be decieving. I've been told that the commercial fishermen catch these fish in the salt colored up also??? Regarding fish "color", I've been catching Columbia Summer Kings for the last two weeks, and alot of "westside" fisherman would be turned off by these "tarnished" fish (not red like the Big King being discussed), but the flesh is just AWESOME!!! So, to each his own. PS, I've eaten B&C Mule Deer and Whitetail Deer as well as giant halibut and lings, and I can't seem to notice the difference between young and old animals. I believe that the meat flavor is a direct result of the cleaning/handling/packaging and the ability to cook large (thick) pieces correctly, or maybe my tatsebuds are retarded?