I got greedy and took home a couple chum for the smoker this weekend. I've never kept a chum before because they look way to scary for my liking. My qustion is this: Are they okay barbequed. What about for the smoker. Mine are smoking at home right now and I'll decide whether or not to retain them after trying the smoked fish out tonignt. They weren't chrome bright either. They had those purple bars and huge teeth but the meat was still very firm (but more white than pink). What are your thoughts?