Originally Posted By: Dave Vedder
IMHO taste is a personal thing. Some like chums, some don't etc. But with the annual rush to harvest the Columbia River springers, I was wondering if any salmon is better? It seems to me the Yukon spring chinook might be contenders as they come in the river genetically prepared for the world's longest salmonid journey.

I have never tasted a Yukon spring chinook so, can't offer an opinion. I have tried Fraser River "springs' and can sy they are excellent. So far my favorite remains the Columbia springers. Any thoughts?


My favorite, probably based on circumstances at the time, is chrome-brite nushagak chum. I think any fresh, chrome alaskan chum would do but there is something about fresh, fried chum that is incredibly succulent.