Why does everyone refer to Chum as dogs, boots, oily, crap, no good, or barely good enough for the smoker?

I always beleived the hype about colored silvers,chum or salmon in general. But i decided to keep a very red silver and try it out for myself. Expecting the worst it actually turned out to be one of the best silvers we had ever eaten. The meat was very firm and in great shape. Then we smoked one and it was awesome. So i thought why not chum too? I kept 2 yesterday. One was all purple and green but still had some crome on the belly, the other was all colored with a black belly. Smoked one and baked the other and they kicked azz. It was hard to pick which was better. All i know, is that it seems that people like to tell the story more than live it. I will definately be keeping more colored boots and crap fish from now on.