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salmon and steelhead taste deterioration

Jim Ordway

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Yes, coloration and texture has a lot to do with taste of the salmon. If it's mushy you can, can it still. It makes a great dip. With steelhead you want to avoid the fish who begin to get the white on their backs. These fish will also have soft meat and not taste well at all. Remember to always bleed out your river or staging fish. This will firm up the meat, as well as make it a lot less messy to clean. Cut the gills on one side of the fish and give sufficient time to bleed out in the water. Hope this helps :D

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