So this fall was my first chum season ever and I tried cooking a heavily coloured chum on a cedar plank with butter and brown sugar in the bbq, like you would for sockeye, and I think the belly was white... not sure though. The meat turned out really wet and mushy and it was gross. Someone told me that chums shouldn't be cooked on a plank like that and other recipes are much better for it and also said that chums colour up really quick so that is how they're supposed to look like from the river So does the same apply for chrome river chum? Maybe next fall I'll keep only chromes and give it a shot and see how it tastes. I don't have a smoker but I'm sure there are still good recipes... the dark ones I kept this fall were used for soup and I heard it was great.
I read this article here which suggests you shouldn't keep heavily coloured chum:
http://www.fishingwithrod.com/articles/fishery_issues/when_should_you_not_keep_a_salmon_in_rivers.html Edit: Ok so after cooking a white spring the same way, I learned that if the meat is white, don't cook it on the plank.
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Topic: Difference Between Coloured and Chrome Chum Taste (Read 5473 times)