I have never fished the Yak. for trout, therefore I feel like like I can't express a opinion on the actual salmon vs trout fishery. I do take exception to your slam on the eating of long-run spring chinook though. Having fished for salmon all over our great state and a few others (fresh and salt), the long-run springer is IMHO the best flavored of all pacific salmon. Even after traveling 550 miles to Icicle Creek in Central Washington the fish are wonderful BBQ'ers until the end of June (bright orange to deep-red colored flesh). These fish aren't even sexually mature for another 90+ days - and won't begin spawning until september. Yes they darken quickly when "bonked" and some have obvious "dam-rash", but these items don't affect the flavor of the fish. Granted, the same fish caught at tidewater would be that much better eating, but just because the fish is dark and predetermined to travel 100+miles doesn't make it any less of a salmon.