Print

Please login or register.
1 Hour 1 Day 1 Week 1 Month Forever
Login with username, password and session length

[dennisK]

Anyone ever catch a "ChoHo" (my wife made up the name)? 

A chum with red flesh like a coho.

[milo]

Anyone ever catch a "ChoHo" (my wife made up the name)? 

A chum with red flesh like a coho.

Many times. In fact, many of the early chum in the Squam are blessed with red flesh. It has something to do with their diet when they are in the ocean. Just like red and white springs.

[dennisK]

Whew, I thought we wiped them out when the 4 of us caught four of them.

[TrophyHunter]

Pretty much every male Chum I have kept in the Squamish system has had that same beauty red flesh, the females seem to have pasty white flesh and usually it is softer
TH

[Nicole]

The general rule is the longer a salmon is out of salt water, the more pale the flesh seems to become...

The texture of the flesh is also affected, due to the metabolism changes with the onset of spawning.

Carotenoids are the source of the pigments (Krill and other tiny shellfish)...

White spring are mainly herring eaters, and lack this pigment, not sure what to say about the marble ones...

Chum that we've killed in Barclay Sound have had flesh like this as well...

I've never killed a chum in fresh water, so I can't say much about these guys, other than YUMMY!

Cheers,
Nicole

[derdywaders]

nice post. thanks for the tasty pics and info.

[troutbreath]

Why did the fish in the 3rd pic get last rights? Just curious.

[dennisK]

Why did the fish in the 3rd pic get last rights? Just curious.

A complete fluke, I think that was a page of the newspaper that had some sort of advertisement and that was the tagline.

[THE_ROE_SLINGER]

That looks like some pretty red chum meat!..Were those takin in the squamish?

[Sam Salmon]

Carotenoids are the source of the pigments (Krill and other tiny shellfish)...

Correct!

White spring are mainly herring eaters, and lack this pigment,

White Springs eat everything Red Springs eat but don't absorb the pigments-the reason they don't is poorly understood.

Marbled Springs are a cross between the two.

[adriaticum]

The general rule is the longer a salmon is out of salt water, the more pale the flesh seems to become...

The texture of the flesh is also affected, due to the metabolism changes with the onset of spawning.

Carotenoids are the source of the pigments (Krill and other tiny shellfish)...

White spring are mainly herring eaters, and lack this pigment, not sure what to say about the marble ones...

Chum that we've killed in Barclay Sound have had flesh like this as well...

I've never killed a chum in fresh water, so I can't say much about these guys, other than YUMMY!

Cheers,
Nicole

I finally found the answer to the marbled spring question.

They are basically interbred fish. Late reds and early whites naturally.
Hatcheries that get both at the same time will mix the milt of white and red bucks and fertilize eggs from white and red females.

[Nicole]

Very interesting! Thanks for the update...

Cheers,
Nicole

[bentrod]

Nice looking fish.  I think I'd better inspect them before you eat too many more of them.  If you come by tomorrow night and cook me up some of those fish and chips with beer, (just like the ones shown), Ill provide my food tasting services for free.

[fish_on]

dennisK, are those Squamish chums?

salivating just by looking at those fillets!!

Tx

[Tee]

[/quote]

dennisK,

Just curious how you liked eating chum meat. It sure looks really tasty!!