I think they're called reds because their meat is by far the reddest of any salmon. The king isn't near as red as the "reds", not even close. All my friends share their kings long before they share their sockeye. Quite frankly, I'm not much of a salmon fan most of the time, but these reds are absolutely yummy and not as "fishy" as some other salmon. I don't know if these sockeye turn deep red on the outside when they get way upriver and start falling apart but I think they, I think all salmon do. They're not edible at that point, except to the bears. They were all caught with a net; it's a special dip net fishery that requires a Chitina dip netting permit. They would be lots of fun on a flyrod if that were possible. I did snag a 15# salmon while trout fishing on the Kvichak two yrs ago, which was quite the battle. I've also snagged them while grayling fishing with a light spinning rod in a small creek - also quite a battle. They're still very strong at this point in their travels upriver and are near impossible to hold down to the sand so you can club them. It was a major accomplishment for me to not have whacked myself on the hand or thumb with our bonker, a stout little steel axle off something, for 60 fish. Yesterday was a long vacuum packing session on my packing blanket-covered cherry dining table and they're all in the freezer. Now it's time to get ready for the duck opener Sept. 1!
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