I'll take a nice chrome bright sockeye over any other salmon. Nothing wrong with springers, but I like the deep red firm meat a sockeye provides in a size that cooks up easily. Best tasting IMO.

Dave - Are you sure the Yukon has a springer run? Not sure I ever heard of one, and my experience just south of there was that the kings all came in June - August. As I recall, the chums actually travel the farthest upstream in the Yukon - Wonder how those fish would compare with the chums we get down here. Probably a lot higher oil content.