Salmo - Have you eaten/compared to Sol Duc hatchery springers? I think it originated as a man-made run from in-basin stock? At this point they look different than the summer-runs and very different from the fall fish. The springers on the lower SD are some of the chromest salmon I've seen, like mirrors.
if you go up above a dam or two, they're not so bad in that regard if you're not eating them every day. i've talked to a few biologist types in the know on that over the years, and right below bonneville, they're a "once a year" kind of thing. above there, and the further away you get from the dam(s) themselves, they get safer to eat. I love a few walleye trips per year.
Thomas, the SD hatchery springer program was developed using Cowlitz spring Chinook. Since they are a lower Columbia stock I've heard conflicting stories about their table quality compared to those heading to the Wenatchee, Methow, or Snake R. Given that Cowltiz springers run timing can be from Feb - June and don't begin spawning until late August, that's enough time span to require good lipid reserves for maturation. Spring Chinook most everywhere I know of are very chrome upon river entry because they don't mature sexually for 3 months or more. I have not caught or eaten a Cowlitz (that I know of) or SD springer but wouldn't mind changing that, strictly in the interest of science of course.
Awesome. Thanks for the intel! Happy to help you out with the science experiment any time.
Most kids would not even try to get that close to a crab these days, let alone a whole table of them.
