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Maybe I'm just lucky with a mediocre palette. I think a lot has to do with the care of the fish after the catch. Bleed, wash off blood, into rocksalt/ice slurry inside a bag. Fish come out almost frozen when its time to clean. Most of the fish get smoked which also can help. The one from Sunday was just cleaned and put on the BBQ wrapped in foil with some lemon, butter, and dab of mayo. That should have exposed any "muddy" taste. It was a 16" fish that was next year's. I give away lots of kokes, both smoked and whole. Haven't had any complaints but one so far this year. A buddys wife said she could taste something funny from a BBQ'd fish, but he just ate her portion and thought it was great. A potential off taste for some should not be a reason to miss out on catching these fish.
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AWESOME! you finally broke your 20" koke! and 3.5 lbs...wow...
great picture of your son with a lunker koke as well...
what is your opinion on next years fish...especially if you caught a 16" "next year"...that's amazing...
Hope to run into you next opener!
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