Generally the fatter the fish the more "flavor" of the meat (similar to beef). On average long run (100+ miles) spring chinook have the most body fat content per weight of the salmon. Most of the springers being caught at the Wind and Drano are upriver fish (Snake or Mid-Columbia)and are loaded with fat (13-16%)for the return trip plus the 4+ months until spawning time. To me, fresh sea-liced summer-runs and escaped Rufus Woods triploids are a close second in fat and flavor.