I remember my first year targeting Coho. I took one home that pretty coloured, not full red but non the less, today I'd call it a tomato. The meat was opaque and tasted old, bland, musty. I didn't really know what to expect and after tasting it, I felt bad that I killed it. A couple of years ago I ended up taking a Coho that started to get that purplish hue to it and it too tasted old. My son was with me when we killed that fish and we both turned off by its taste. I'll never kill another salmon that's not chrome. My 8-year old son says the same so I'm glad at least, that he's already come to appreciate that killing a fresh salmon for the table is a special privelage that we have by living in the Lower Mainland and the only way he's going to keep that privelage is by people protecting the spawning salmon.