Not if I can help it. I didn't mind not so silvery salmon when I started fishing for salmon. After learning more about salmon year after year, I prefer them from the Puget Sound and early weeks of entering a river when they still have sea lice. I personally like ivory kings because the different colored meat is just interesting, but can't tell any difference taste wise.
I was on a month long vacation in Alaska traveling in a rented Ford minivan, so I had to do my cooking outdoors and without refrigeration. Meals were generally a mixture of foraging and the catch of the day. On Kodiak, I got into some silvers after two weeks of eating hooks. There was a definite difference in the texture and a slight taste change. What I took away from it was, if you're hungry, you're not going to mind the subtle difference. Mind you, my kitchen consisted of a cast iron pan and a propane torch. I'm glad someone who grew up eating fresh salmon did the taste test. I don't feel as though I have no taste buds now. As for the winter oysters, mycology is a hobby of mine. I add just a splash of white wine to the butter it removes the bitterness quite well. Before cooking, I also soak them in ice water for about half an hour, then dab them dry with paper towels. If you have any left, give it the taste test and see if you notice the difference. One of the best things about people who hunt and fish is that we cook what we catch and, on occasion, have to be creative in order to be able to eat it. So it's great to exchange ideas for cooking. Might even be another venue for your channel. Most of us aren't Gordon Ramsey in the kitchen, but who doesn't enjoy a good meal.
no. sometimes the blood lust gets me and I will bonk a coho say with a bit of color if Im in a drought, and end up giving away the pale fleshed fillets if its a doe and very pale fleshed
I don't think I have ever seen an comparison done on such a number of salmon and Linda it worked! It was fun to watch! Personally my favorite is sockeye but I also enjoy chinook & coho. I think those 3 are the best. Clean silver pinks. While I don't think white spring tastes anything like red spring it is still a excellent table fish as long as they are silver bright. Once they darken up they taste bad. As far as "pewter" coho. For the most part I haven't noticed much loss of quality. Ditto with coho that have a bit of a sunburn.
Bright chum is basically a big trout. Treat it like you'd treat trout and set your expectations accordingly and you won't be disappointed. My favorite is baking in foil with butter and lemons
@@Graceclaw like I said! Tell someone it’s a bland whitefish and cook it that way and it would taste fine :) just don’t go in telling anyone it’s salmon, as most people expect salmon to taste like sockeye or coho.
Good to know. I caught my first red coho. I was excited and kept it. And everyone laughed at me.. I was extremely Lucky fate led me to a sturgeon fishermen. And he took me out for the first time. 😅 and we caught 12 that day with my red coho.
Just FYI and future reference for anyone who comes across this, legally you cannot catch and retain a salmon, then use it or parts of it for bait to target sturgeon. The regulation has always been there, but it was only strictly enforced since last year.
@FishingwithRod Only the carcass was used as bait. And the co didn't mention it when I said some one took the carcass for bait! But the fish was Not caught and strictly used as bait. I showed the officers my filets and they left to go check on everyone else.
@FishingwithRod could you post the regulations that say this please? This could be a bit of a grey area when it comes to salmon not suitable for human consumption.
Thanks and very interesting experiment and mimics my findings. I have found with back to back experiments, many people prefer the milder flavour of Chum.
@lifeOfLindaLee One thing you haven't even mentioned is the way they were killed. And what you did with the fish once they were killed. I learned the Ike Jime japanese technic to kill and preserve fish after death. It makes all the difference in the world.
I have had chinook from the salt caught the same day in the same place that tasted different so I think there is more to it than color. That said, I will stick to eating chrome bright chinook and coho from the saltwater. My all time favorite is white chinook too, followed by red chinook, and then coho.
if you dont have to why would you i am fortunate enough to have the ability to fish in the straights . I used to do bunch of river fishing but found catching ocean caught salmon does not get any better my opinion of course. I find the fat content is much higher and flavor is second to none especially if bleed and iced right away, which is mandatory on our boat . Great video i will say watching you two eat that beat up chum was rough i dont think i could bring myself to do it LOL
You're referring to the Region 2 freshwater terminal salmon fishing opportunities listed in the freshwater salmon regulation supplement such as Squamish, Mamquam, Ashlu, Cheakamus, Capilano, Coquitlam, De Boville, Alouette, Kanaka, Stave, Nicomen, Norrish, Harrison, Chehalis, Nicomekl, Serpentine, Little Campbell, etc?
@@dixonmak I apologize for not having the other 2 species, as well as steelhead & a more darker coho. Hopefully next year I can redue this with more meat!!
@@LifeOfLindaLee do a hatchery steelhead from one of our local systems versus the gross nasty farmed "steelhead" you can buy in the store (worse than atlantic salmon that stuff is).
In my opinion, the taste of farmed salmon is affected more by the politics and the biases of the people tasting it than by the environmental conditions of how it was raised. If one is against salmon farming, very few people would admit that it tastes good. This is evident in Linda's comments in the video about being embarrassed to even buy one. I've eaten some very good wild and farmed salmon. In fact, in double blind taste tests, farmed salmon most often comes out on top over wild salmon, so the reactions of Rod and Linda run contrary to blind tests. The way they did a taste comparison is meaningless. They knew what they were eating and their opinions were so overwhelmingly negative that preconceived biases almost certainly affected their opinions. Of course, many variables could affect the taste of all the salmon - freshness, for one. Farmed salmon is a very good product. My issues with salmon farming have always been net pen densities and introducing alien species like Atlantic salmon to the waters here in BC. Does the good quality of the product and the positive economic effect on coastal communities outweigh the negative issues surrounding ocean net pen farming? That's up for debate. Sorry, guys. Personally, I would smoke a spawned-out chum but that's about it.
No doubt there is some bias in the test, after all it wasn't a double blind test which is only type of test that is valid. We all have biases regardless if we are conscious of them or not. At least it was acknowledged. I have eaten a lot of farmed Atlantics though I seldom bought it myself. While it is good I don't think it compares to coho or red spring. It is softer (which L & R both mentioned) and has a milder flavor more similar to pink salmon IMO.
I’m sorry Linda but your margarine salmon and bitter mushrooms just didn’t appeal to me😜 But I still really enjoyed the video! That chum was nasty looking🤣
World’s most expensive salmon is actually chum…in Japan, chum with adult size but hasn’t developed roe or milt sells pound for pound more expensive than blue fin tuna.
@@davebeningfield good one, simpy simpleton. Margarine is extremely bad for consumption. And it was odd to see someone who appreciates quality food from nature, cooking with such a chemical. Instead of being her “valiant night in simms armor”, try stopping and thinking for a second. 🤦🏾♂️
I can't believe people still eat Margarine.... that's stuff it literally one molecule away from being plastic. It doesn't break down and spoil like normal healthy food should. It literally does not decompose whatsoever..... I get that Butter is Ridiculously expensive but I'd rather use some sort of processed unhealthy oil over Margerine any day of the week
So would you eat a spawned out salmon?
Not if I can help it. I didn't mind not so silvery salmon when I started fishing for salmon. After learning more about salmon year after year, I prefer them from the Puget Sound and early weeks of entering a river when they still have sea lice. I personally like ivory kings because the different colored meat is just interesting, but can't tell any difference taste wise.
I was on a month long vacation in Alaska traveling in a rented Ford minivan, so I had to do my cooking outdoors and without refrigeration. Meals were generally a mixture of foraging and the catch of the day. On Kodiak, I got into some silvers after two weeks of eating hooks. There was a definite difference in the texture and a slight taste change. What I took away from it was, if you're hungry, you're not going to mind the subtle difference. Mind you, my kitchen consisted of a cast iron pan and a propane torch. I'm glad someone who grew up eating fresh salmon did the taste test. I don't feel as though I have no taste buds now. As for the winter oysters, mycology is a hobby of mine. I add just a splash of white wine to the butter it removes the bitterness quite well. Before cooking, I also soak them in ice water for about half an hour, then dab them dry with paper towels. If you have any left, give it the taste test and see if you notice the difference. One of the best things about people who hunt and fish is that we cook what we catch and, on occasion, have to be creative in order to be able to eat it. So it's great to exchange ideas for cooking. Might even be another venue for your channel. Most of us aren't Gordon Ramsey in the kitchen, but who doesn't enjoy a good meal.
I only smoke it
no. sometimes the blood lust gets me and I will bonk a coho say with a bit of color if Im in a drought, and end up giving away the pale fleshed fillets if its a doe and very pale fleshed
I don't think I have ever seen an comparison done on such a number of salmon and Linda it worked! It was fun to watch! Personally my favorite is sockeye but I also enjoy chinook & coho. I think those 3 are the best. Clean silver pinks. While I don't think white spring tastes anything like red spring it is still a excellent table fish as long as they are silver bright. Once they darken up they taste bad. As far as "pewter" coho. For the most part I haven't noticed much loss of quality. Ditto with coho that have a bit of a sunburn.
I’m still recovering from this traumatic event.
@@FishingwithRod You didn’t even know it was traumatizing until after I showed you the photo of the chum.
Bright chum is basically a big trout. Treat it like you'd treat trout and set your expectations accordingly and you won't be disappointed. My favorite is baking in foil with butter and lemons
@@Graceclaw like I said! Tell someone it’s a bland whitefish and cook it that way and it would taste fine :) just don’t go in telling anyone it’s salmon, as most people expect salmon to taste like sockeye or coho.
Nice catch. Im curious about where to get one of the long handled widemouth fish nets from your video?
Good to know. I caught my first red coho. I was excited and kept it. And everyone laughed at me.. I was extremely Lucky fate led me to a sturgeon fishermen. And he took me out for the first time. 😅 and we caught 12 that day with my red coho.
Just FYI and future reference for anyone who comes across this, legally you cannot catch and retain a salmon, then use it or parts of it for bait to target sturgeon. The regulation has always been there, but it was only strictly enforced since last year.
@FishingwithRod Only the carcass was used as bait. And the co didn't mention it when I said some one took the carcass for bait! But the fish was Not caught and strictly used as bait. I showed the officers my filets and they left to go check on everyone else.
@FishingwithRod could you post the regulations that say this please? This could be a bit of a grey area when it comes to salmon not suitable for human consumption.
Thanks and very interesting experiment and mimics my findings. I have found with back to back experiments, many people prefer the milder flavour of Chum.
The video is super informative! Thank-you for making it!
5 years ago before I start fishing, I didn't know the difference, but now, I'd rather eat spawned out chum or pink salmon than farmed Atlantic salmon!
Sockeye and coho are my choice for sushi et al. Thanks for showing us our “backyard”. ❤
I've eaten thousands of salmon, and chum salmon are my favorite fish for smoking. Kings and Coho are the best for Lox and sushi/sashimi IMO.
@Life of Linda Lee you forget the atlantic salmon who also live in the north american water.
White sockeye is rare also..
You should see what they keep in Michigan.
🤣
I can vouch 🤮
@lifeOfLindaLee
One thing you haven't even mentioned is the way they were killed. And what you did with the fish once they were killed. I learned the Ike Jime japanese technic to kill and preserve fish after death. It makes all the difference in the world.
lol… Deleted own comment about a video being a waste of time, and wasted more time to leave more comments. 🤣 Genius.
Very cool side by side! It’s like a wine tasting but with salmon. A salmon flight 😂
The grossest thing about the video was lack of butter! Thanks for taking one for the team, you guys are awesome
I have had chinook from the salt caught the same day in the same place that tasted different so I think there is more to it than color. That said, I will stick to eating chrome bright chinook and coho from the saltwater. My all time favorite is white chinook too, followed by red chinook, and then coho.
WHERE! Do you get those leopard waders?!
@@rebecca5213 Amazon!
Thank you for sharing best fresh Salmon
if you dont have to why would you i am fortunate enough to have the ability to fish in the straights . I used to do bunch of river fishing but found catching ocean caught salmon does not get any better my opinion of course. I find the fat content is much higher and flavor is second to none especially if bleed and iced right away, which is mandatory on our boat . Great video i will say watching you two eat that beat up chum was rough i dont think i could bring myself to do it LOL
I have always appreciated how you two never mention other rivers in your videos. We don't need more pressure on other rivers.
You're referring to the Region 2 freshwater terminal salmon fishing opportunities listed in the freshwater salmon regulation supplement such as Squamish, Mamquam, Ashlu, Cheakamus, Capilano, Coquitlam, De Boville, Alouette, Kanaka, Stave, Nicomen, Norrish, Harrison, Chehalis, Nicomekl, Serpentine, Little Campbell, etc?
I love those waders, where can i get a pair for my wife?
Bwahaha she said she has rice and Rob's response changed quickly!
My eyes opened right up. 😂
@FishingwithRod 😂🤣😂 I'm a fellow Asian and I get the struggle! Hahaha
Great vid...would have love to see sockeye in the mix.
@@dixonmak I apologize for not having the other 2 species, as well as steelhead & a more darker coho. Hopefully next year I can redue this with more meat!!
@@LifeOfLindaLee No worries. I have learned some surprising info from your video. Looking forward to next year comparison! 😀
@@LifeOfLindaLee do a hatchery steelhead from one of our local systems versus the gross nasty farmed "steelhead" you can buy in the store (worse than atlantic salmon that stuff is).
@ that is a great idea!!! But first I have to catch a hatchery steelhead 😬
@@LifeOfLindaLee it's only a unicorn, not that hard 😁
Awesome vid!!!!
In my opinion, the taste of farmed salmon is affected more by the politics and the biases of the people tasting it than by the environmental conditions of how it was raised. If one is against salmon farming, very few people would admit that it tastes good. This is evident in Linda's comments in the video about being embarrassed to even buy one. I've eaten some very good wild and farmed salmon. In fact, in double blind taste tests, farmed salmon most often comes out on top over wild salmon, so the reactions of Rod and Linda run contrary to blind tests. The way they did a taste comparison is meaningless. They knew what they were eating and their opinions were so overwhelmingly negative that preconceived biases almost certainly affected their opinions.
Of course, many variables could affect the taste of all the salmon - freshness, for one.
Farmed salmon is a very good product. My issues with salmon farming have always been net pen densities and introducing alien species like Atlantic salmon to the waters here in BC. Does the good quality of the product and the positive economic effect on coastal communities outweigh the negative issues surrounding ocean net pen farming? That's up for debate.
Sorry, guys.
Personally, I would smoke a spawned-out chum but that's about it.
No doubt there is some bias in the test, after all it wasn't a double blind test which is only type of test that is valid. We all have biases regardless if we are conscious of them or not. At least it was acknowledged. I have eaten a lot of farmed Atlantics though I seldom bought it myself. While it is good I don't think it compares to coho or red spring. It is softer (which L & R both mentioned) and has a milder flavor more similar to pink salmon IMO.
Was it moldy? If it's cooked it's fine....😅😂
@@MM-jn2ny to be fair, it just tasted like regular salmon skin 😅😬.
@LifeOfLindaLee I'm sure it was fine hahaha 😅
Fat is flavor when the fat is gone from the fish it loses a lot of its taste.
Margarine?????😂
I can't believe it was not butter.
I’m sorry Linda but your margarine salmon and bitter mushrooms just didn’t appeal to me😜 But I still really enjoyed the video! That chum was nasty looking🤣
Well, I think you’ve missed out lol… 🧑🍳
World’s most expensive salmon is actually chum…in Japan, chum with adult size but hasn’t developed roe or milt sells pound for pound more expensive than blue fin tuna.
Nope. Hokkaido sake sold for $612 a kg only once in history. At the opening of the market. But blue fin is consistantly much more expensive.
Margarine is one molecular structure away from plastic… 👀😬
@@slidernelson9747 you’re talking to a person who used to eat erasers as a kid. I think I’ll live.
And water is one atom away from hydrogen peroxide.
@@davebeningfield good one, simpy simpleton. Margarine is extremely bad for consumption. And it was odd to see someone who appreciates quality food from nature, cooking with such a chemical. Instead of being her “valiant night in simms armor”, try stopping and thinking for a second. 🤦🏾♂️
taste a steelheads ,,smile
I can't believe people still eat Margarine.... that's stuff it literally one molecule away from being plastic. It doesn't break down and spoil like normal healthy food should. It literally does not decompose whatsoever.....
I get that Butter is Ridiculously expensive but I'd rather use some sort of processed unhealthy oil over Margerine any day of the week
@@MM-jn2ny We just ate the saprolegnia mould off of chum skin, and your only comment is about margarine 😂😂😂.
And water is one atom away from hydrogen peroxide.
A fckin waaaaaaaahhhh 😢. 😭.
@littlewigglemonster7691 that's seriously the best thing you could come up with saying? What are you 2 years old
@@MM-jn2ny womp womp. 😂❤️
Farmed: tasted like trout. Well , yes, because Atlantic Salmon are trout, not salmon
Uh no. 😂
@@rogerharrington8968 All trout are salmonids but not all salmonids are trout ;)
@@FishingwithRod Atlantic Salmon are still considered salmon but they are a closer relative to the Brown Trout then any of the Pacific Salmon.
@@mystified9522 I know, but to just call Farmed Atlantic salmon farmed trout is simply incorrect.
Gross. This definitely painted wrong pictures in my head.