Since I didn't get many sockeye this year we took a trip down to Valdez just before Labor Day. A friend who lives there took us out in his boat and we got 17 silvers. All the fish were bled and put in a large cooler, but without ice. They were filleted and in the freezer within 7 hours of the first fish caught. I just thawed a bunch and they seemed pretty mushy. I smoked them and many of strips are just mush. I know it wasn't the brine or smoking, as I had some sockeye in there and they came out fine. And I've smoked silvers before that were great; these are just flat out mushy. Anyone have any experience like this with silvers from Valdez? I also notice the meat is pretty pale. Some silvers I've caught out of Seward seem almost as red as a sockeye, but these are more pinkish. They have the spots, so they're definitely not chums.