I've caught white kings at Sekiu, Pt. Evans, and years ago in Lake Washington. They had the taste and appeal of spawned-out steelhead. It was like comparing a tasteless, white-meat hatchery rainbow with a flavorful pink-flesh rainbow or cutthroat. I had always heard a white king was gourmet fare, but if I could tell I was bringing a white king to net, it would be strictly catch and release for this angler. Maybe the northern strain of white king is better tablefare. Has anyone ever caught a white coho? Just wondering.

[This message has been edited by CedarR (edited 08-27-1999).]