Personnelly I think the late ocean silvers smoke and taste the best because of the fat and oil in the fish before entering the rivers what do you think?

chum is great to smoke because of the oily flesh. If you catch really bright ones they also barbecue very well.

Chum are fantastic, great texture, oil and they are flippin huge. People love that!

Feeder ocean chinook (not blackmouth)...nothing else compares ot the flavor in my mind.

Belly strips from a big , mature chinook.

I stockpiled some spring chinook last season and had it smoked all in one whack, and it is the most fantastically delicious, moist, tender havenation I've ever had. <insert comments about smoking springer here>

If you start out with some quality flesh, all smoked fish is pretty tasty. I'd have to rate springer pretty high on the scale, though.

Here's a vote for smoked Alaskan Sockeye.

Quite flavorful fish that isnt overpowered by the smoke and the oilyness gives it great texture.

Well this certainly brings back memories.I'd have to say a double chambered...oh..fish..my bad Coho fresh and bright

I second the sockeye.

I brought a bunch back 2 Summers ago and smoked some up. I think that stuff made up the best smoked fish I've ever had.

I want to go back and get more.

With out a doubt belly strips off a spring Chinook. Nothing like haveing juice running down your chin. and oh so sweet I think the fat has a sweeter taste to it on a springer.

Fresh water fish would have to be a Kokanee. Them little guys are outstanding smoked.

Hands down spring chinook, especially a bright early fish. Stuff drips oil when you bring it out of the smoker and almost melts in your mouth. Flavor is incomparable.

Summer run stealhead. The fat content is amazing. It is stored up for the 6 months they will be in the rive before spawning. Yummm

Id throw my vote for chum, its plentiful, it taste great smoked, and if you screw up a batch it dosent take long to get another to test agian

Smoke the sockeye.
BBQ the springer and or smoke it.These are my two favorite to smoke.Good luck,
STRIKE ZONE

....What Duane said!, brite springers are the best.

Nice lookin URB there!

Maybe not my favorite, but smoked smelt are very good.

Clean them with sizzors - cut off the head and gut them....brine and smoke.

The skin and the bones makes them delightfully chewey.

I have also thoroughly enjoyed smoked ling and rockfish.

1)-Chums.....easy to stock up on...taste great....

2)-Alaskan Sockeye

3)-Fresh river Silvers-

4)- Ocean Pinks (if you bleed them properly)

Personally- I enjoy eating other fresh species of salmon from the BBQ....

smoked cheddar cheese is good too....

Smoked steelhead is pretty nummy to. I am getting hungry looking at this thread cant wait to smokle fish on Sunday !!!!!!!