I'm no fish snob - but I won't eat anther chum again if I don't have to \:\) Same for pink salmon. In a pinch, I may consider taking one home to cook up fresh on the BBQ - if it was caught in the salt, chrome bright, bled quickly, and put immediately on ice.

A few notes - river chum\pinks are very hit and miss. About 50% or more I've tried end up being too mushy. Especially if you try to freeze them and thaw them out.

My advice if you are planning on keeping any:
Bring a cooler filled with ice before heading out
Bleed the fish right after you land it and put it on the ice ASAP. Eat the same day if you can unless you plan to smoke it.