Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Pink Salmon?

Usually when I smoke salmon I usually use King or Coho. I prefer Kings . The pink turned out O.K.(edible) but not near as good as the King or Coho. What has been your experience with pinks? Maybe I just had bad luck with this batch.

Found this.

Thanks for the videos. I don't think I will need them in the future. I have smoked carp which turned out more tasty than pink salmon. "Skanky" is an apt description.

Here's my recipe:
Take a Humpy put it in a shrimp pot ,or crab pot if that's all you have. Throw the pot in the ocean. 24 to 48 hours later pull the pot up. At this point you'll notice the pink salmon has transformed into shrimp or crab and is now suitable for human consumption.

Humpies are just above chums in my experience. Fun to catch and just ok at best to eat.

Fresh outta the salt they will do alright. Beats trout.

Other than that- bait.

pink=dog food in these parts..

I've smoked pinks and gotten an OK product. not near the equivalent of sockeye, coho, or chinook.

Dime-bright pinks, quickly killed and grilled, are more than 'edible'.

I ended up smoking a few batches of pinks this summer. They actually turned out pretty good and everyone I've shared them with has enjoyed them.

The things to note are they were dime bright caught in the salt and were immediately bled and iced after being caught. The other thing to note is even the bestest brightest pink has a flavor more along that of a trout than a salmon. That isn't a bad thing perse, but you are not going to get much of the distinctive salmon flavor in a pink.

I agree fresh caught salt water pink is better than any trout. For smoking there is a reason King salmon is called king. It getting hard to get king around here so we have to resort to red and coho. Got a batch of coho going right now. Since pink is a lighter milder fleshed fish all components should be used in moderation or the fish will be overwhelmed by the flavors of the smoke. brine etc.