Springers and summer runs are eaten as close to immediately as possible...saltwater humpies and winter run brats all go in the smoker within a day or two of harvest.

Coho...if out of the salt, they go on the BBQ, if out of the river, about 75% hit the smoker and the rest get BBQ'd.

I don't keep chums, and usually skip harvesting fall Chinook, too, but if I do keep any fall Chinook, they virtually all go in the smoker.

Squid...eaten fresh and stacked in the freezer like cordwood, too...clams and oysters are eaten the day I catch them, usually, as are crabs.

It's pretty much feast or famine around my house...if you count the smoked stuff, then we have some of my bounty a few times per week...if you count just the fresh stuff, then sometimes it's five days in a row, followed by a week or more with none...

I give a lot of good stuff away...I caught a summer run brat yesterday, and we're heading out of town this afternoon, so we'll be having a late lunch/early dinner of a fillet, and the other one will go to our neighbors for dinner to night.

Smoked fish, of course, is handed out readily when it's in high supply...

Fish on...

Todd