Originally Posted By: Dogfish
Pinks have a high fat content. Quite easy to smoke. I eat a little of it when we get some, but for the most part I give pinks away to co-workers and others. Straight kosher salt and brown sugar dry brine works very well, as does fancier recipes that dress it up.

Pass it out as elk camp. Trust me, it will be gone in minutes.


eh, well dogfish you are usually right. except here shocked laugh :P

pinks and chum are lowest in fat. Which is why they have less flavor and dry out so quickly when cooked/smoked

http://www.theatlantic.com/magazine/archive/2006/10/the-five-main-pacific-salmon/305223/