Wouldn't surprise me in the least if the meat on those fish was rocket red and firm.

Those Kenai/Kaislof fish are nothing like the fall turds we call "salmon" down here.

I think some of the gripe for these Kenai first run(?) fish are that the guides fish for them up on the redds. Since the fish are generally not going to move a whole lot and are hyper aggressive protecting their redds, the pickins' is easy and the fish get hammered on.

I think the big gripe is to let the upper Kenai fish just do their thing unmolested. Am I right on this Doc?

My Dad's ditch fish was a big tomatoe, but the damn thing was a mile from the salt water and had sea lice on it. Just tide-washed for a few days and colored up the outside.