I agree about carting a bunch of socks home for table fare.

The only thing I really like sockeye for is smoking, and/or canning. I really enjoy a much more traditional smoke, that's fairly dry, compared to most. I just haven't grown to love the oil madness of the smoked king! Too buttery soft for my palate, but the flavor is second to none, while sockeye have a pretty standard flavor in retrospect.

As far as general kitchen prep goes... Nothin beats the kings on the grill, oven, pan, broiler, and even the fryer! It simply does not get any better!