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Thread: What would you say?

  1. #1
    Member John_Pennell's Avatar
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    Default What would you say?

    So, I was fishing for silvers on Fish Creek a couple of weeks ago and as I walked upstream I saw a guy who had a big, spawned out humpy on his line. I watched and waited until he landed the fish, expecting him to toss it back and try for a fresh silver.

    Imagine my surprise when he clubbed the dang thing, gilled it and put it on his stringer...with about three others just like it. I mean this poor fish was so heavy into spawn mode it was leaking milt all over the bank as he carried it to his stringer.

    I wanted to mention to him that it might not be the best eating, but he had already killed it (and three others), so I figured there's no point potentially embarrasing the dude.

    Afterwards I felt like I should have said something...but what?
    John
    "My rod and my reel, they comfort me."

  2. #2
    Member DRIFTER_016's Avatar
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    No need to say anything.
    Maybe he likes mushy old pinks.
    Maybe he just doesn't know, but will after he cooks 'em up.

  3. #3

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    Don't feel too bad I was down there with my kids this afternoon and I think I saw the same guy. Apparently he likes the taste of the things... either that or he is in for a surpise when he pulls those things out of the freezer this winter. Two big spawned out pinks on his stringer, even my daughter (8) asked why he was keeping them.

    To each their own I guess

  4. #4
    Member AlaskaHippie's Avatar
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    Look at the brightside...They're easy to clean, hold em by the tail over a bucket and squeeze towards the head...
    “Life has become immeasurably better since I have been forced to stop taking it seriously.” ― H.S.T.
    "Character is how you treat those who can do nothing for you."

  5. #5
    Member Raptor_1's Avatar
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    Don't know if it's entirely legal, but I know some people use them for dog food. Mighta been why he was keeping old nasty pinks?
    Alaska: We're all here cuz we're not all "there"

  6. #6

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    Quote Originally Posted by Raptor_1 View Post
    Don't know if it's entirely legal, but I know some people use them for dog food. Mighta been why he was keeping old nasty pinks?
    Yup,
    Some might be suprised as to how many fish of all sorts end up in the dog bowls. I see it happen....often.
    "96% of all Internet Quotes are suspect and the remaining 4% are fiction."
    ~~Abraham Lincoln~~

  7. #7

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    Always an interesting topic. I am not saying its the case here but keep in mind different tastes and even different cultures. There was/is a time when Native Alaskans in western Alaska as well as the indigenous Ainu in Japan that are known to only harvest salmon after they spawn. I thought it was nuts too. But it was partly for conservation reasons, but I also was told that they dried better once the fat was depleted in a humid environment.

    I often take semi-bright chums and pinks because my wife makes great caviar out of them. The less then perfect flesh is either canned with added oil or broiled, flaked, dried a bit more in the oven, heavily seasoned and used as topping on rice or pasta. My kids don't seem to care that it came from a blushed fish.

    Protein of any kind is expensive these days. Keep in mind not everyone thinks of fishing as a hobby done with expensive rods and boats.

    As long as the fish is not wasted, I have no problem with it. I have a bigger problem with people I see every day fishing that take bright fish and throw away the collar piece, the belly strips and the roe. Now that is a waste of the best parts of the salmon....in my opinion!

    So to answer the question maybe the proper question to ask if you must is "I typically don't keep pinks. Are they good and how would you suggest I prepare them if I opted to keep a few?"

  8. #8

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    Here's an article (in English) about this FABULOUSLY expensive salmon sold in Japan... Oncorhynus keta...better known here as a Chum/Dog Salmon. I think the Japanese are pretty dang picky about their seafood. 90% or better of the salmon harvested in Japan is the lowly chum/dog salmon.

    http://search.japantimes.co.jp/cgi-b...0100801cw.html

  9. #9
    Member AlaskaHippie's Avatar
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    Big difference between an Ocean Fresh Chum and a fungus growing, calico, fillet-it-with-a-spoon-mushy Dog...

    ...To each their own....
    “Life has become immeasurably better since I have been forced to stop taking it seriously.” ― H.S.T.
    "Character is how you treat those who can do nothing for you."

  10. #10

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    Yup, chums are revered elsewhere including Europe and Japan, but under-rated here. Before all the Atlantic salmon farming, Alaska chum was the #1 choice for European fish smokers and lox makers, once the wild stocks of Atlantic salmon were depleted. And chum caviar beats out all other salmon caviar, both for price and demand.

    As for the dark pinks, I know lots of folks in villages or from villages that prefer them for drying. Not smoking-- drying. Think fish jerky in very thin slivers almost like potato chips. Dark humpies have virtually no oil, so they keep better when dried and taste better come winter. You'd be really surprised how good it is if you tried some that's made right. Not even a little bit "fishy." I'll put it up alongside dried halibut any day of the week, and that's saying something. You can make it yourself (halibut or humpy) using your food dehydrator. You'll be glad you did.

  11. #11
    Member Gr is for Greg's Avatar
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    I've kept a couple borderline pinks. I really like them when they are chrome or even a little turned. I will say that when they are too far gone for my liking, they don't taste overly fishy. The just don't taste like anything at all. They lose their flavor as opposed to becoming overly fishy or offensive. The meat also loses its color. When the meat is good, it is orangey-pink. When they are not as good to eat, the meat looks paler, almost clear. So I can definitely see someone taking them and seasoning them or drying them in a certain way that they still taste good.

    -Gr
    My signature is awesome.

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