Reds. Cook em long = cook em wrong.

I don't mind the sox at at all when they go straight from the river to the grill. Cook em fast/hot for best results as the fillets tend to dry out quickly. In my opinion, darn near all salmon, white fish, hell even bait for that matter is lackluster once it has been frozen. Freezing is a necessary evil though and as such, chinook is about the only salmon I am interested in eating post freeze these days. The rest gets smoked then refrigerated.