It's never too earley to ask about springers.


Mooch,

There isn't a better tasting salmon as far as I'm concerned. I've had Coper River Sockeye and King. Our springers taste better.

Here's how the wife cooks it. Cut into strips 2" wide. Filet from skin. Brush on olive oil, season with lemon peper and Johnny's then cook in the George Forman for 6 min. Um, Um Aunt Bee, that's some mighty fine fish.