Fishing forum > Deteriorating quality of sockeye

Author Topic: Deteriorating quality of sockeye

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

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.

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

it may be the water temps affecting this sockeye, they stress more during warmer temps in the fraser.

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

Fishing forum > Deteriorating quality of sockeye


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