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Well, Yukon River is extremely long, therefore oily kings - I have heard that, although few, the Yukon Kings are the best - where to get them commercially is a different story
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Thanks. For some reason I keep forgetting that I don't know f-all aout AK salmon. I'll be sure to consult you boys from now on though; kind of hrd to imagine how we made it all these years without ya.
Uh..there's rather a difference between your sport caught fish and what flies on the market. |
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Theres nothing like a fish right out of the river here and get home and fry it up. The first King of the year is normally the best one, especially after thawing one out after its been frozen all winter.
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Hello out there. I am new to this forum. Any quick advice?
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Read the terms of service, try to stay on topic, no copyright violations, no flaming (picking fights), no spam, no advertising and various other rules and regulations. Oh and feel free to read through or search older threads if you have any particular questions. And if you do have any questions...feel free to ask away!
Or were you looking for advice on fish? ![]()
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Yesterday's history, tomorrow a mystery. But today is a gift...that's why we call it the present! |
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Well, I'll admit that I know even less about salmon than everyone else. Down here, everyone thinks it's pretty cool that I can tell the difference between species by looking and tasting it. Back home that's no big deal!
I do sound like a connaisseur at restaurants when I demand only freshly caught wild Alaskan salmon. Salmon from the PNW just doesn't make the cut, and "Atlantic" salmon is even worse! ![]() |
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Went over to the parent's the other week when mom made fried king, I love it with tartar sauce.
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Whoohoo! I've got four likkle green rep dots!
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