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Author |
Topic: Deteriorating quality of sockeye |
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coto
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Me and a couple friends decided to give it one last try for sockeye at scale yesterday . There are sockeye present but most are getting close to their spawning colours . From previous years experiences "late sockeye run" the meat of these fish are not even comparable to the ocean counterparts . Anyways I did manage to catch one at scale , the brightest on the beach actually . I thought great one last fresh tasty sockeye on the pan to fry . Once I got home and cut it into steaks ,I noticed the meat was not a firm red but more like a coho orange , the flesh splitting apart and the marbling of fat not very strong , it was leaning out . Surprised from a chrome fish looks can be deceiving ! Next time sockeye is open ill catch or purchase all my fish quickly within the start of openings . Btw the sockeye that are coming up now are considerably weaker and are travelling in slower water closer to shore , you'll need a 2 ounce bb and cast close , this was producing the best results at scale yesterday
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el-nino2010
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last week the fish were quite big and silver. i noticed the one your holding looks thin and smaller than average. it is late though in the season.
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coto
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Yes it was only about 4 lbs max , although I do prefer to keep smaller sizes of salmon I think the meat quality is better than a hog salmon
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el-nino2010
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it may be the water temps affecting this sockeye, they stress more during warmer temps in the fraser.
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walleye76
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Most of the late run socks are adams river run and they always have a pinkish/rose hue to them plus this late in season def makes them even pinker
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