No Longer Chrome Salmon

What do you guys do with salmon that are no longer chrome, and the meat is no longer bright pink? Sashimi is out of the question.

I let them go.

I don't bother with river fish cause they are decaying and NO GOOD.   Try smoking it..

Smoke them for jerky.

I go by the saying "If it's got shine, it's fine to dine!"

If they lack the shine, then they go back into the river.  I tried eating an olive-colored Chinook once.  It wasn't worth it.

I saw some pulled out of the Sacramento River last week that were no longer chrome. If given a second chance to spawn, where would they end up spawning?

I think if they have enough energy left, they'd still try to do their thing and spawn.  Otherwise they'd probably just die.  But on the plus side, that's what they were going to do anyway.  They'll be donating marine nutrients to a relatively nutrient-poor river system, and that helps in kicking off the food chain for the juveniles.  I'd rather they do that, than remove them from the river altogether for a mediocre meal.

Smoke 'em.  If it isn't to your liking take it in to work, most people won't know any different and will think your the nicest guy ever to give away all that delicious smoked salmon. 

nom nom the eggs

Crab bait Tim!  Freeze it for Nov.


Rey

Have it re-chromed!

What do you guys do with salmon that are no longer chrome, and the meat is no longer bright pink? Sashimi is out of the question.

Tim, this is the not so chrome salmon you're talking about, the meat is still good, even for sashimi, compared to any thing from the store. With the exception of the tail section, the color has changed quite a bit. Oh, the fish from the store has color added. Also why do you call it pink? If any salmon meat that is pink, I'd say it got some serious mutation or disease!!!! It's orange! 

What do you guys do with salmon that are no longer chrome, and the meat is no longer bright pink? Sashimi is out of the question.

Tim, this is the not so chrome salmon you're talking about, the meat is still good, even for sashimi, compared to any thing from the store. With the exception of the tail section, the color has changed quite a bit. Oh, the fish from the store has color added. Also why do you call it pink? If any salmon meat that is pink, I'd say it got some serious mutation or disease!!!! It's orange! 

Oh man, that fish is TOTALLY fine to dine!  I thought we were talking about old crusties that lack all shine.

What do you guys do with salmon that are no longer chrome, and the meat is no longer bright pink? Sashimi is out of the question.

Tim, this is the not so chrome salmon you're talking about, the meat is still good, even for sashimi, compared to any thing from the store. With the exception of the tail section, the color has changed quite a bit. Oh, the fish from the store has color added. Also why do you call it pink? If any salmon meat that is pink, I'd say it got some serious mutation or disease!!!! It's orange! 

Oh man, that fish is TOTALLY fine to dine!  I thought we were talking about old crusties that lack all shine.

Unfortunately that's the one Tim was talking about... cuz that's the one I caught when Tim and I was fishing in the Sac River a few days ago...or is it because mine was twice as large as the one he caught????

Nothing wrong with that fish for the grill or the smoker.  Eat it!  Might not be crawling with sea lice, but it'll do just fine.