Pink Salmon taste

[W4y]

I went to Whistler with the family last week, and was able to put in a few hours at the Squamish (thanks jonb for the fantastic reports to encourage me to do the same!). The pinks were in THICK there, and very bright chrome to boot. There were at least a dozen literally within arms reach of my fishing spot. I caught several, and release them all except one to keep. It looked to be a healthy hen, bright chrome, probably 3-4 pounder. But in the ice chest to preserve, of course.

But, as soon as I put my knife to fillet it, I knew it wouldn't taste good. The meat was a pale pink, almost white in some spots. Sure enough, after cooking, it tasted more like a hatchery rainbow trout than the pinks I usually know and love.

Are these a different genetic strand of salmon? Why did it taste so bad? I swear the pinks on the Snohomish taste 100x better. What gives?

[jonb]

ive noticed some of the hens having pale meat this year. i dont know why it is.. the best meat ive gotten has come from bright bucks.

[spenny1823]

It most likely has something to do with the water levels/water temps. This fish are much more stressed and that may be causing them to burn more energy more quickly. I got three out of the nooksack yesterday and two still had sea lice on them, but the flesh looked liked they had been in there a week or more already. It is still quite smoke-able just looks more trout like than salmon like. Firm though.

[G-Man]

I think you are going to find that the salmon, especially the pinks as they spawn so early and in the lower sections of the rivers, this year are going to be much more mature once they enter the rivers. If we get some good rain, the later running fish should be alright. Note, he females tend to lose their color/flavor quickly, as they transfer nutrients to the eggs they are developing.

If I keep pinks, they go in the smoker or get filleted and skinned for frying. The meat is there just to hold the flavor of the seasonings.

[spenny1823]

If I keep pinks, they go in the smoker or get filleted and skinned for frying. The meat is there just to hold the flavor of the seasonings.[/quote]

Agreed. I also can some depending on how many I actually keep. Great substitute for tuna sometimes

[jonb]

gman, thank you for that info, that confirms what i thought exactly. it did seem like hens were using their energy faster for their eggs, and i agree about the temps turning the meat on chrome bright fish too fast. i guess ill have to start fishing the salt until this weekend (rain in the forecast).

[spenny1823]

(rain in the forecast).

FINALLY!!! And a decent amount forecast at that

[Gringo Pescador]

IMO Pinks taste more like trout than salmon anyway. What they lack in taste they make up in soaking up whatever you cook em with. I smoke 99% of mine but will eat one once in awhile - when I do it is loaded with other goodies to flavor it.
Examples:
* Marinade in white wine, then cover with butter, garlic, onions, salt & pepper and bake.
OR
* Place meat side up on a broiler pan rack (inside the broiler pan). Cover with fresh sliced Jalapeno & onion, top it with a blanket of bacon and broil it.