That is interesting, Carcassman. No mystery that springers are the finest of the fine, but it is a surprise (initially) to hear that the quality of small, ocean fish is less. After a little thought, however, it makes plenty of sense. Salmon put on the bulk of their weight while foraging in the waters off their streams of origin. Coho do most of their growing in just a few months. By that rationale, the longer the fish are allowed to forage, the more of the fat that makes them tasty is present in their flesh. Not only bigger, but better.

I think Lucky Louie has the motivation for fishing in the ocean nailed. Sport fishers like the ocean, too, because thete are more fish and the rules out there (although they're much more strict today) are much less restrictive, which means a better chance at catching a limit. Heck, I take every chance I can get to fish the ocean, even if that's not many.