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We managed to get some very fresh Bristol Bay reds from my wife's co-worker who has a son that works on a fishing boat out that way and this was the first time we've eaten one. We've usually eat either Kenai or Copper River reds, I also have some Copper River reds and some king in the freezer that got in a trade for some moose a few weeks back. We're going to try the Copper River reds and see how it compared to the BB version but I was wondering if there really is a difference in taste between the 2 from those that have had both?
That's ok, I'll ass shoot a dink.
Steelhead
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Well... I have had both. Not sure that my unsophisticated pallet can tell the difference. I like them both. I have friend that lives in the town of Kenai. Is coming to AZ in 3 weeks, and bringing me some REDS. YUM !
James Pepper: There's no law west of Dodge and no God west of the Pecos. Right, Mr. Chisum? John Chisum: Wrong, Mr. Pepper. Because no matter where people go, sooner or later there's the law. And sooner or later they find God's already been there.
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Campfire 'Bwana
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Campfire 'Bwana
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Maybe its in my mind, but I think Coppers are a firmer fish and better tasting.
Son of a liberal: " What did you do in the War On Terror, Daddy?"
Liberal father: " I fought the Americans, along with all the other liberals."
MOLON LABE
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Campfire Kahuna
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Campfire Kahuna
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BB fish suffer from rougher handling and long waits at the processor...
Copper River fish, especially early in the run, are babied to maintain the image as the best. They also mostly run farther and start with more good fat.
The difference is small, but Copper or Kenai (second run) are the best IMO.
Mark Begich, Joaquin Jackson, and Heller resistance... Three huge reasons to worry about the NRA.
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Campfire Oracle
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Campfire Oracle
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Copper river fish have the best marketing.
If you take the time it takes, it takes less time.
--Pat Parelli
American by birth; Alaskan by choice.
--ironbender
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Campfire 'Bwana
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Campfire 'Bwana
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Heck, we think we can taste a difference between Kasilof and Kenai reds, and they are only a few miles apart. There is a definite difference in average size. I haven't eaten a Copper red in about 40 years, but they are definitely in the top 2. Handling has much to do with it. Fish that die in the gill net are not nearly as good as those that are alive-bonked (gillnet, dip net, rod-caught), and gill ripped to bleed out. I like dip-netted fish the best - no long struggle involved. Those rod fisherman that put live salmon on a stringer to rest for awhile may have something. Most commercially caught fish, in addition to being deaders in the net, are tossed in a hold or tote without bonking or bleeding (if still alive) and not delivered or even iced for hours, then may spend up to 48 hours in an iced tote at the processors before being butchered. For this "additional handling" - you pay - what? $12/lb? I can't recall ever buying salmon in the store, but I've crewed on commercial boat and beach site both. I'll catch my own, thank you. Of course - I have a choice. 
The only true cost of having a dog is its death.
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Campfire Ranger
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BB fish suffer from rougher handling and long waits at the processor...
Copper River fish, especially early in the run, are babied to maintain the image as the best. They also mostly run farther and start with more good fat.
The difference is small, but Copper or Kenai (second run) are the best IMO. The reds that we got from my wifes co-worker came straight from his boat and didn't go to a processor, if that makes any difference.
That's ok, I'll ass shoot a dink.
Steelhead
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I've eaten Copper,Kenai,Eshamy,Main Bay ,Bristol Bay and Coghill Reds,but never all fresh at the same time to do a side by side comparison,to me a Fresh Copper Red has a more flovorful taste,after they've been frozen I can't tell the difference.People put so much goop on top of their fish that mask the flavor,nothing wrong with just flour ,Salt and Pepper.
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Campfire Oracle
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Campfire Oracle
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If you take the time it takes, it takes less time.
--Pat Parelli
American by birth; Alaskan by choice.
--ironbender
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Campfire 'Bwana
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Campfire 'Bwana
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Its made from wheat. Free range flour is good for you. Maybe he meant flower?
Son of a liberal: " What did you do in the War On Terror, Daddy?"
Liberal father: " I fought the Americans, along with all the other liberals."
MOLON LABE
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Just a little flour and pan fry,not used when cooked any orther way.
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Campfire Tracker
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[quote=las]
Most commercially caught fish, in addition to being deaders in the net, are tossed in a hold or tote without bonking or bleeding (if still alive) and not delivered or even iced for hours, then may spend up to 48 hours in an iced tote at the processors before being butchered.
quote]
At least in Bristol Bay, the big companies are requiring RSW (refridg salt water) holds so the fish are basically on ice within 2-5 min of being caught.
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Campfire Ranger
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Copper river fish have the best marketing. This is the truth. They have great marketing and like Sitka Deer said, the CR fish are handled with care and brought to market faster and fresher and are treated with kid gloves from the moment they're brought onboard. Those early first of the season fish bring ridiculous money down here, like $39.99 a pound ridiculous at the Market. Everything being even, I doubt anyone could tell the difference between the two. Several years back I had a neighbor that was always FOS and was gods gift to knowledge. I smoked up some Chum I'd just caught and gave it to him as an early Christmas gift. A couple days later he told me that was the best smoked king he'd ever had and then spent 15 minutes explaining to me how he could tell it was a king (I removed the skin after smoking 😉). I'm not really a salmon snob and enjoy smoked chum. Hell I'm not too proud to admit that I enjoy fresh grilled humpy that I caught, bled, gutted and iced immediately. 😁 I draw the line at sardines, in mustard, in olive oil, in porcupine crap it won't touch my lips. I'm likely to eat rattle snake before eating baitfish.
�Politicians are the lowest form of life on earth. Liberal Democrats are the lowest form of politician.� �General George S. Patton, Jr.
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~Molɔ̀ːn Labé Skýla~
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Campfire Tracker
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I draw the line at sardines, in mustard, in olive oil, in porcupine crap it won't touch my lips. I'm likely to eat rattle snake before eating baitfish.
I am about the least adventurous food person I know, but I had sardines for the first time just over a year ago, and they are great. You are missing out.
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I draw the line at sardines, in mustard, in olive oil, in porcupine crap it won't touch my lips. I'm likely to eat rattle snake before eating baitfish.
I am about the least adventurous food person I know, but I had sardines for the first time just over a year ago, and they are great. You are missing out. A can of sardines sent to 60 fathoms tastes like spot prawns. 😁 I'm pretty omnivorous so I probably should try them. I like sushi, sashimi but anchovies on pizza ruined me on eating tiny fish.
�Politicians are the lowest form of life on earth. Liberal Democrats are the lowest form of politician.� �General George S. Patton, Jr.
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~Molɔ̀ːn Labé Skýla~
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Campfire Oracle
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I am about the least adventurous food person I know, but I had sardines for the first time just over a year ago, and they are great. You are missing out.
Fixt But a big 10-4 on the sardines. 
If you take the time it takes, it takes less time.
--Pat Parelli
American by birth; Alaskan by choice.
--ironbender
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Campfire Kahuna
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Campfire Kahuna
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I am about the least adventurous food person I know, but I had sardines for the first time just over a year ago, and they are great. You are missing out.
Fixt But a big 10-4 on the sardines. Having been there for both events I can only say you are about the only human less adventurous than Chris... I liked the slaw... and the bait...
Mark Begich, Joaquin Jackson, and Heller resistance... Three huge reasons to worry about the NRA.
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Campfire Kahuna
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Campfire Kahuna
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[quote=las]
Most commercially caught fish, in addition to being deaders in the net, are tossed in a hold or tote without bonking or bleeding (if still alive) and not delivered or even iced for hours, then may spend up to 48 hours in an iced tote at the processors before being butchered.
quote]
At least in Bristol Bay, the big companies are requiring RSW (refridg salt water) holds so the fish are basically on ice within 2-5 min of being caught.
If only... RSW is far from instantaneous and saving a few bucks by not starting your system until you have to is a far-from-uncommon-practice... been there, seen that...
Mark Begich, Joaquin Jackson, and Heller resistance... Three huge reasons to worry about the NRA.
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Campfire Kahuna
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Campfire Kahuna
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I draw the line at sardines, in mustard, in olive oil, in porcupine crap it won't touch my lips. I'm likely to eat rattle snake before eating baitfish.
I am about the least adventurous food person I know, but I had sardines for the first time just over a year ago, and they are great. You are missing out. A can of sardines sent to 60 fathoms tastes like spot prawns. 😁 I'm pretty omnivorous so I probably should try them. I like sushi, sashimi but anchovies on pizza ruined me on eating tiny fish. Stick said it first... something about the best recipe for bear meat started with a 40 fathom saltwater soak... left it tasting remarkably like shrimp...
Mark Begich, Joaquin Jackson, and Heller resistance... Three huge reasons to worry about the NRA.
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Campfire Oracle
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Campfire Oracle
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I am about the least adventurous food person I know, but I had sardines for the first time just over a year ago, and they are great. You are missing out.
Fixt But a big 10-4 on the sardines. Having been there for both events I can only say you are about the only human less adventurous than Chris... I liked the slaw... and the bait... Oops.
Last edited by ironbender; 07/26/17. Reason: Oops
If you take the time it takes, it takes less time.
--Pat Parelli
American by birth; Alaskan by choice.
--ironbender
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Campfire Kahuna
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Campfire Kahuna
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I am about the least adventurous food person I know, but I had sardines for the first time just over a year ago, and they are great. You are missing out.
Fixt But a big 10-4 on the sardines. Having been there for both events I can only say you are about the only human less adventurous than Chris... I liked the slaw... and the bait... Never said the slaw wasn't good; just differenter. Still enjoying the memory of him slivering them nuts! Uhhhhhh... What happens on the boat is supposed to STAY ON the boat...
Mark Begich, Joaquin Jackson, and Heller resistance... Three huge reasons to worry about the NRA.
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Campfire Kahuna
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Campfire Kahuna
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Copper river fish have the best marketing. This is the truth. They have great marketing and like Sitka Deer said, the CR fish are handled with care and brought to market faster and fresher and are treated with kid gloves from the moment they're brought onboard. Those early first of the season fish bring ridiculous money down here, like $39.99 a pound ridiculous at the Market. Everything being even, I doubt anyone could tell the difference between the two. Several years back I had a neighbor that was always FOS and was gods gift to knowledge. I smoked up some Chum I'd just caught and gave it to him as an early Christmas gift. A couple days later he told me that was the best smoked king he'd ever had and then spent 15 minutes explaining to me how he could tell it was a king (I removed the skin after smoking 😉). I'm not really a salmon snob and enjoy smoked chum. Hell I'm not too proud to admit that I enjoy fresh grilled humpy that I caught, bled, gutted and iced immediately. 😁 I draw the line at sardines, in mustard, in olive oil, in porcupine crap it won't touch my lips. I'm likely to eat rattle snake before eating baitfish. LOL, we eat both. Sardines and rattlesnakes. LOL
We can keep Larry Root and all his idiotic blabber and user names on here, but we can't get Ralph back..... Whiskey Tango Foxtrot, over....
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I love to grill up bright pinks from the sound. And chum eats good too if bled out and on ice right away Copper river fish have the best marketing. This is the truth. They have great marketing and like Sitka Deer said, the CR fish are handled with care and brought to market faster and fresher and are treated with kid gloves from the moment they're brought onboard. Those early first of the season fish bring ridiculous money down here, like $39.99 a pound ridiculous at the Market. Everything being even, I doubt anyone could tell the difference between the two. Several years back I had a neighbor that was always FOS and was gods gift to knowledge. I smoked up some Chum I'd just caught and gave it to him as an early Christmas gift. A couple days later he told me that was the best smoked king he'd ever had and then spent 15 minutes explaining to me how he could tell it was a king (I removed the skin after smoking 😉). I'm not really a salmon snob and enjoy smoked chum. Hell I'm not too proud to admit that I enjoy fresh grilled humpy that I caught, bled, gutted and iced immediately. 😁 I draw the line at sardines, in mustard, in olive oil, in porcupine crap it won't touch my lips. I'm likely to eat rattle snake before eating baitfish.
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All salmon I get is good.
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Have you had the chance to taste Taku River sockeye? I prefer it to Copper River sockeye, but admittedly it is easier for me to get down in southeast. Companies like Taku River Reds and Alaska Seafood Company take very good care of their sockeye and the taste is excellent.
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....... take very good care of their sockeye your fresh salmon and the taste is excellent. This applies to any of the five species of Alaskan salmon in bright form.
Sometimes, the air you 'let in'matters less than the air you 'let out'.
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I have to disagree with you to an extent, or maybe I've misunderstood your comment. Not all bright salmon is the same, and some companies don't take as much care with either commercial or sport caught fish. The two companies I mentioned are a couple of my favorites, and they deal mostly with Chilkoot and Taku sockeye.
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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.
Sometimes, the air you 'let in'matters less than the air you 'let out'.
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Ate a chum outa the ocean that was dime bright, good eating btw.
Far enough for me to get salmon at Chitina, I can't be concerned with which is best, just grateful for the salmon in our freezer
It's what I had for dinner last night and it was sooo good
Kinda like determining which beef is better black angus (all the rage these days) or Hereford the preferred beef of my youth. Used to be a great steakhouse named Hereford house in KC/MO back in those days
Klik has it correct, no matter the river or the breed, fresh meat handled properly can't be beat, and I doubt there's one person in 5000 that could tell the difference
I'm pretty certain when we sing our anthem and mention the land of the free, the original intent didn't mean cell phones, food stamps and birth control.
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Campfire Kahuna
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Campfire Kahuna
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I have to disagree with you to an extent, or maybe I've misunderstood your comment. Not all bright salmon is the same, and some companies don't take as much care with either commercial or sport caught fish. The two companies I mentioned are a couple of my favorites, and they deal mostly with Chilkoot and Taku sockeye. Which is why much sockeye from Bristol Bay is not nearly as good as quickly-bled and chilled sockeye from anywhere else.
Mark Begich, Joaquin Jackson, and Heller resistance... Three huge reasons to worry about the NRA.
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As mentioned, it's all about fresh to me. Some may be better than others when handled equally, but I've never had them side by side with a guarantee that they were equal fish, equally handled. Might go catch some humpy tomorrow and toss one on the grill.
“Life is life and fun is fun, but it's all so quiet when the goldfish die.”
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Campfire Ranger
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Certain species of fish, and certain specimens of the same species 'turn' pretty fast if conditions are less than ideal.
The various species of whitefish soften very quickly after they are dead even when they are headed and gutted while still twitching.
Silvers tend to soften much faster than bright chums will; never figured out why - perhaps it's the fat content...or their most recent diet?
Pinks, whether ocean bright, or green/brown and humpying, tend to soften/slime faster than other salmon.
And a fish caught by the gills or beyond and struggling tend to get soft quickly while those that are snouted and drowned right away tend to keep much longer.
Sometimes, the air you 'let in'matters less than the air you 'let out'.
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Taking the time to properly handle the fish has worked the best for me. I personally prefer the higher oil content species but will eat all with out issue. A big Kenai red is a thing of beauty as are Chum and Coho with all scales in tact. I like cooking pretty fish and take the extra effort to keep them looking good. I will take ice at any opportunity. I don't think a chinook is as pretty as the other species fresh out of the salt but prefer them due to the oil content. I describe a king as a red with butter on it. I prefer Copper reds even from Chitna over those from the Kenai, Kasilof or those from the bay. I have not had reds or chum from the Kuskokwim(sp) and systems farther North.
'Often mistaken, never in doubt'
'Ignorance more frequently begets confidence than does knowledge' Darwin
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