Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Perfectly Cooked, Super Juicy Salmon Every time!

In NY. Biggest was around 12lbs.

Kings going up the Yukon are so fat it takes months to dry them out. They are bright hundreds of miles up the river.

Never heard of Wild Atlantic being in New York, but I have heard of them being in Maine and fishing for them is strictly prohibited there, as they are on the endangered species list.

What you caught in New York is called a "Grilse". What we were catching, on the best rivers in Quebec are way bigger and fatter and not the same as Grilse.

The difference is that Grilse spend 1 winter at sea before spawning and Salmon spend 3 to 4 winters at sea.

What I like about West Coast salmon, you can easily fish for them in the ocean or from the bank of several rivers and catch and keep all species of salmon.

Here is a picture I took of my father with a 40+ pounder, I took the picture of the picture in my office so the quality is poor. The more time they spend at sea, the fatter they get.

Well, research contradicts your statements. But, not trying to get into a pizz contest, just dropping facts.

FWIW:
https://www.nutritionadvance.com/types-of-salmon/


That fish those gals cooked does look good!

I am not interested in a pizz contest either lol

I saw that this morning and I was surprised, I have eaten lots of Wild Atlantic Salmon, and Kings, Chinook, Coho, wild AS always seem way fatter to me, they also taste better, but that is subjective right?

What I do know for certain, is that I have been fishing for both species for lots of years. I only posted this thread to demonstrate a really interesting cooking method.

With Kings being as fat as they are up in AK, they would be perfect for this method.

This is me, one morning of fishing in BC, caught them all myself in 4 hours. Took this picture of the Humpbacks myself the same day. They decimated our bait ball, 50 yards from our boat.

Also, I just got my delivery of 9 whole FAS fillets I ordered this morning. I will eat them all with the method I showed and guess I will be glowing in the dark, so the good news is I will no longer need my headlamp for hunting anymore, hehe

Tried this tonight. Super easy and turned out perfectly.

I usually do salmon on the grill, but will put this in the rotation through the winter.

Hi Wannabebwana,

Really happy it worked out for you, even the skin is crispy and delicious hey? I don't typically eat the skin, this way I devour it.

This order below arrived yesterday, will be eating all of it this method all winter, twice a week. We all need our Omega 3's right?

Have a great weekend