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[milo]

Wow, that hump looks like a big piece of cancerous lump.  Reminds me of the fish in the Simpsons.

Nah, nothing bad there.
It is a sexual/evolutionary thing: the bigger the hump, the more attractive he is to females and the more chance he will have to fertilize her eggs.  (Size matters!!!)

Some would ask, "what about the guys with small humps? Do they get a chance?"

They sure do. A big hump makes the male bigger and more visible to predators, especially when they are porpoising en route to the spawning grounds. Many alpha males have ended as bear/eagle food.

As for the content of the hump, it is basically cartilage and some fat...nothing horrible. If you catch a fish in decent shape (bright) that is already displaying a hump, just fillet it as usual and cut off the hump part. You will be left with a normal fillet.

[salmonlover]

Only good to eat on Wednesdays.

Lol that's a good one.

[Mr Z]

Lol this is a crazy one. It must be like fishing a sail in the current.

Thanks for the tips guys. Yeah there are lots of pinks now so we can definitely effort to be picky. Seems like a as far as the hump is still small and the colour right the fist should still be good table fair.

Not so good...

[crab]

I've kept a few humped pinks from Fraser before. Aside from the flesh that is right beneath the hump,
the rest of the fish seemed to taste fine.

[juno]

That's a good Question. I have seen people that keep anything. personaly if they are too humpy i will release them. but small humpys  seem to be fine for eating

[troutbreath]

Some old recipes to try 


http://www.geocities.com/tyshee.geo/recipe.htm

HUMPY HUMPS

When old partially spawned pink salmon with large
humps on their backs were caught, the hump was
consumed raw. This is still done today by some of the
local natives but not recommended.


FERMENTED SALTED HUMPY

Place an unsoaked salted humpy fillet on a piece of cotton

wood bark and leave it outside in a dark place for one

week. It will ferment without spoiling. Eat plain with fry

bread. It is not salty as the fermentation takes away the

salt. It is not recommended for consumption today.

[Sandman]

The presence of the hump or sea lice alone doesn't necessarily mean anything as I was catching pinks today off Furry Creek and many had humps already (that's still in salt chuck with plenty of sea lice).  Gauge the colour and certainly the large deformed hump like the one in the photo above should be released.

[Johnny Canuck]

The humps help fill the smoker more 

[zabber]

I took home a more mature male the other day just to see how it would taste. It had lost it's "shine" already and had a bit of a hump. Flesh was white, but still firm upon getting cut into steaks. This is in contrast to the chromer fish, which tend to have pink flesh...

Anyways, it tasted alright grilled up. Meat was delicate, but kind of bland.

Definitely edible, but probably won't keep another fish that's that mature again.

[MoeJKU]

Personal preference, I am picky, not because i don't like the taste of the other ones, i don't find much difference as they are all pretty bland. However when i get 4 i want 4 good specimens not 4 ugly things. Usually they go into the smoker, or i make jerky. But if i cut into steaks hot sauce and pepper make ever thing  taste better. And no franks is not hot sauce.

[troutbreath]

All the pinks that I keep get made into fish pakora. Try it you'll like it. Best way to eat them I've found. They really make a good fish pakora.

[zabber]

fish pakora

As Homer Simpson would say: "mmmm... pakoooorrraaaa.... *drools*"

[juno]

All the pinks that I keep get made into fish pakora. Try it you'll like it. Best way to eat them I've found. They really make a good fish pakora.

Pakora, sweet, I buy pakora at the local  indian meat shop. But it is cod.  what is the recepie? I also like to dip it a mix of tzatziki and franks.  thanks