Fish & food. Two of my favorite topics so this is interesting reading! I have to agree with Snit about the fat content of upriver Col. genetics & springers. They're built to last; or eat! Eric, I find your ocean feeding theories interesting. Much of it is logical; but marine biologist's studies of anadromous fish migration patterns would tend to counter some of what you've said. From what I've read, steelhead ocean migration is much more far reaching than for salmon. However, salmon (including Kings) don't always migrate to the same place per given genetic strain consistently. Evolution has given them instincts to follow the best ocean conditions for finding adequate food supplies. And the "supplies" and conditions really move around alot. If the fish went to the same "cupboard" every year they would come up empty too often. That is what I read quite awhile ago so I may be remembering incorrectly; but it does sound reasonable. As far as where and what the salmon feed on in different areas being a factor in what they taste like I agree with you totally. The best example I know to demonstrate this is the King runs of NW B.C. They have a significant % of Kings, even ones ascending the same river as redish meated Kings, that are white meated fresh from the ocean. We have been told by B.C. bio.'s that these white meated variety are not really different genetically, but rather migrate to areas with little or no shrimp in their diet. It is the crustations that give most salmon their redish/pinkish/orangish flesh color. I think it gives them some extra flavor in addition to baitfish in their diet because the white meated ones don't taste quite as well.- Some guys down our way think that the Willamette springers taste a little like a terd because of the bad sewage polution in the river. I don't think so, but I haven't eaten any terds like those guys so who am I to say? I do cook them well though!- Mesquite BBQ of fresh lighter fleshed albacor tuna, not fully cooked in the center, is my favorite whiter meated fish. Or not. Could be fresh swordfish. Geez, gotta go eat something and cut the ramble. - Steve