Never had a bad salmon if it was caught bright and handled properly while fresh. Perhaps some folks differ on what qualifies as fresh. I have never minded having to step aside to avoid those finals pulses from a still-beating heart.
Chums, while not often considered a premium salmon species, is excellent table fare when they are caught chrome bright and handled properly right away. (Better than much of what often passes for 'better' Coho IMO.) I can't imagine buying commercial keta salmon however.
