Well, now that you've pushed the Expectations Dial up to 11, you're only setting yourself up for disappointment, as well as future hate PM's in my inbox.

Give it a shot. Feel free to tell me it sucks ass if you don't like it. Doesn't matter to me, as I'll just ASSume you fraked up in the cooking of the fish, or used something other than fresh Columbia River Spring Chinook.



They are fine if you like eating sour cream and cheese for dinner. You probably won't even know there's fish in there, and what you do find will be exceptionally moist. Sounds like a good idea for a humpy or chum. Don't think I'd ruin a piece of butt/ling, or quality salmon with that, though. I enjoy masking the taste of fish, but that's a little over the top, IMO.

Nothing beats seared butt, nothing added except salt/pepper. Lings are for the deep fryer. Rockfish tend to be way too fishy for me, even if blackened and put on the cast iron pan.

Vedder has an awesome Tim's Cascade Jalapeno Potato chip recipe for butts/lings.