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[Jimmy]

  they are biting on green

[spring_killer]

hey normfish, he said that it weighs about 38.5 lbs. when it is gutted, so officially that is not 40+ pounds.......

[FISH187]

 :Dvery funny man...got a scale on it on the river right after it was caught...44lbs, that is right, nice try though lol

[FISH187]

I am just over 5' 10".  That fish was about 3 1/2 feet long.  The girth of that fish was massive.

[Last Cast]

Hey FISH187, was it a White or Red Spring?  Thought I might have this White or Red thing beat based on the blunt-nosed theory = Red.  Oh well, caught a 27.1 lb chrome bullet Spring with a definite blunt/rounded nose on Saturday morning.  It was a White, but marbled in a few spots.  Sure was nice on the barby though (pleasantly surprised!).  I think I actually prefer the early Fraser Whites to the Reds, provided they are early Summer and X-clean.  Try cedar-planking the Fraser Whites with freshly-made Pesto Sauce.  Close your eyes ... you won't be disappointed!

 

[FISH187]

The Chinook in the picture is a red.  Blunt nose = red.  That is the first thing I look for during the split second decision of "do I release it...or bonk it?"  Fish has to be prime chrome shape.  Or it is getting released.   I have caught marble Chinook before, they are nice fish for the barb-e-que.  I have heard a theory or two.  Some say the marble Chinook has such a color because of what they eat.  More shrimp = more red???  Some say it is the red Chinook cross bread with a white Chinook.  If that is possible or not.  I catch a few marbles on the Vedder every year in early september.  You can't really tell until you gut it and fillet it that it is a true marble.   The only indication I can see is they are in allot better shape (chromer) then the whites.  I keep one white every year to make fish and chips with.  Fillet it, cut it into smaller pieces, batter it up, a little tarter sauce, and you can barely tell the difference between a piece of cod.  

[JP PATCHES]

I believe the springs meat colour has to do with the enzymes in their systems & not what they eat.

[Fish Assassin]

The colour of the chinooks' flesh has nothing to do with their diet. White chinooks are lacking in a enzyme which metabilizes their food.

[pinkwool]

The early whites are as tasty as reds. The whites on Vedder are good only for smocking. Proven!!!

[Rodney]

Last year, I tried a piece of BBQ white spring at Rivers Day event (another plug, Vedder River Festival, last Sunday of September, don't forget ) and I found it surprisingly delicious! Different flavour, but almost just as good as the reds.

[canoe man]

that was absolutely cool last year doin the clean up then havin the chance to taste both a red and white side by side on the same plate
totaly dif taste yet both very appealing
i really dont care i just want to catch one lol  
but that is a beauty fish in the pic
cant wait for this years event
cnm

[CAPTAIN BONK]

i got a weigh on it without guts...38 1/2 on a digital scale...



^ SOMEONE NEEDS A NEW SCALE !

[steelheadjunkie]

Nice fish buddy! Had that slab you gave me the other day....very tasty!