HElp! When is a Chinook too dark?

Hello!
Pardon my rookiness!  When is a chinook too dark?  I landed one last weekend, he fought like hell, he was not silver, he was not black, he was kind of grey. When I got him to the bank his chances of survival were nil, I  filetted him and the meat was gorgeous red.  Can I feed the family???  I just read an article in the Oregonian about coho and it said its OK to eat them when their skin is dark?  WHATS THE RULE O THUMB HERE???

On a side note.......anyone want to drop in on the Clackamas and paddle down into some holes?  Can this be done?

Hard to say. Usually if they've taken some color, I smoke them. Rule of thumb is only keep chrome bright unless you are starving or have already killed them.

I've found the same thing, some color is ok, but I try to stick with chromers only.

If the meat is red, it's going to be good table or smoker fare.

It's OK to eat them as long as they're not rotting.  Ok, they probably won't get you sick then either (if they're cooked). 
That said, I prefer chrome fish but bucks will stay firm and red well past the point where they get "dusky".  The hens on the other hand tend to use all of their reserves for egg production and will start to loose quality rapidly, once they hit the fresh water.  Unless a hen is chrome, I always throw them back to complete their spawning cycle.


-Spot-

Is this too dark?

To be fair, this is a friend of mine and he was doing carcass surveys down in California for fish and game.

Is this too dark?

To be fair, this is a friend of mine and he was doing carcass surveys down in California for fish and game.

Looks like it was naturally aged to perfection to me!

You can pick up a large quantity of chinook of this quality in the Willapa river right now.  You don't even need a rod, they are conveniently located in slow moving water, side pools, and even right on the bank!  Don't let the seagulls beat you to it!  (warning, some fish may be missing eyeballs)

Is this too dark?

To be fair, this is a friend of mine and he was doing carcass surveys down in California for fish and game.

That's in perfect condition for making Salmon Jelly!!!  Mmmmm salmon Jelly........

Is this too dark?

To be fair, this is a friend of mine and he was doing carcass surveys down in California for fish and game.

Yes!! The salmon choppers! NICE!
 

Yes!! The salmon choppers! NICE!

Yep, part of the survey is that he has to hack the salmon in half with his machete (see left leg).

You know Nao ate it, right?

-Allen

You know Nao ate it, right?

-Allen

Yeah, I'm pretty sure Naoaki has a jar of furikake in his vest pocket for just such an occasion.

My rule is if I have take a moment and mull over "is it to dark?" than it it's probably to dark to keep,for my personal preference and I toss em back. I fish for food, quality food, and just like I don't eat the rubbery carrots in the bottom of the vegetable drawer I don't kill fish that I consider marginal table fare. Toss em back and catch a crisp one .  That said above even semi dark bucks will cut fine, hens are another story.  I caught several nice hen chinook at Buoy 10 this year (PB) whose meat was already bleaching in the tail area. These were not Tules and were caught west of the bridge with sea lice on them.  I have learned that a smoker is not a "magic box".. garbage in.. smokey garbage out

My rule is if I have take a moment and mull over "is it to dark?" than it it's probably to dark to keep,for my personal preference and I toss em back. I fish for food, quality food, and just like I don't eat the rubbery carrots in the bottom of the vegetable drawer I don't kill fish that I consider marginal table fare. Toss em back and catch a crisp one .  That said above even semi dark bucks will cut fine, hens are another story.  I caught several nice hen chinook at Buoy 10 this year (PB) whose meat was already bleaching in the tail area. These were not Tules and were caught west of the bridge with sea lice on them.  I have learned that a smoker is not a "magic box".. garbage in.. smokey garbage out

What he said!!

Z

I have never understood the smoker argument, I only like smoked fish if its table fare quality.

I went through this yesterday with the 2nd chum I've ever caught.  It was a heavy fighter and exhausted when I brought it on board. It had nice colors but of the red and green variety -- nowhere near as bright as my first -- but I thought it better to keep it since it would soon die (who knows for sure?).

I figure if it's the right move, and legal, than screw what anyone else thinks.

I figure if it's the right move, and legal, than screw what anyone else thinks.

There is nothing illegal about keeping a ripe fish.  If the adipose is missing I'll do it myslef......with the occasional bad results like the Tule I kept from B10 this year.    gAcK!

I have no problem turning a hatchery boot into fertilizer.  I do try to release the nates if they're not fit for the table however.

-Spot-