Toni
9/13/2008 10:04:00 PMI saw a few of those type of kings today. What are you going to do with the king? BBQ smoke or ?
Nelly1
9/16/2008 1:01:00 AMI'm running 10lb main and 10lb leader both izor line.
The king is brining right now for the smoker, the meat was surprisingly red.
The bucks keep the red meat longer.
The king is brining right now for the smoker, the meat was surprisingly red.
The bucks keep the red meat longer.
DannyHoey
9/16/2008 12:17:00 PMI've never seen a king come out of the puyallup system that had "red meat" in it. I think you mean peach meat....
Nelly1
9/17/2008 2:16:00 AMThanks SalmonSlayer, yeah light red, dark pink, whatever, I just meant to say it wasn't pale white. They turn peach and jello-like after spawning.
Capt.Longrod
9/17/2008 1:23:00 PMThat is a nice fish. Seen a lot of those come out of that hole. I wouldn't be the least bit surprised if the meat was dark red on that king. The bucks definately hold their meat better longer since they don't have to distribute all their nutrients to the eggs like the hens do. I've seen people keep kings that were almost black that had red meat in em.
Capt.Longrod
9/18/2008 2:36:00 PMNot a problem. It's just too bad that there are lots of people out there who doubt everything and call everyone else a liar cause they lack the experience
