Fishing with Rod Discussion Forum

Fishing in British Columbia => The Fish Kitchen => Topic started by: Riverman on December 29, 2011, 09:09:23 AM

Title: Fat Content in Salmon Species
Post by: Riverman on December 29, 2011, 09:09:23 AM

I have heard many different things from a lot of fishermen over the years.That Steelhead are the highest so make great smoked fish.Others that Chum are superior for the same reason.Still others Sockeye.I know we have people on this site with real factual knolwledge so how about it?How do these fish breakdown in this regard?Also how does this affect taste?

Title: Re: Fat Content in Salmon Species
Post by: Stratocaster on January 03, 2012, 03:15:01 PM

Fat content can vary not only between different Species but different runs of the same species.  A Fraser Red Spring caught in the lower Fraser in May will have a much longer journey to its spawning grounds than say a Vedder White Spring caught in the same place in the Fall and consequently have a much higher fat content.  In general though, chinooks have the highest fat content of all the salmon species.