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<blockquote data-quote="sl1000794" data-source="post: 337992" data-attributes="member: 6974"><p>However you store your catch you should realize that where you land it and store it will probably be the FIRST time the fish has had contact with a solid surface. As a result DO NOT throw the fish into a cooler or dry live well or let the fish flop around on the floor of the boat and let the meat be bruised. For the last 40+ years all of my fishing in CA has been salmon fishing in the Pacific (except when we were SCUBA diving and spearing fish.) Salmon cannot be filleted onboard in the ocean. Chinook (king) salmon are legal but Coho (silvers) are not. Other than a scale test in a lab the 2 species can be differentiated by looking at the gums and tail of the fish in the field.</p></blockquote><p></p>
[QUOTE="sl1000794, post: 337992, member: 6974"] However you store your catch you should realize that where you land it and store it will probably be the FIRST time the fish has had contact with a solid surface. As a result DO NOT throw the fish into a cooler or dry live well or let the fish flop around on the floor of the boat and let the meat be bruised. For the last 40+ years all of my fishing in CA has been salmon fishing in the Pacific (except when we were SCUBA diving and spearing fish.) Salmon cannot be filleted onboard in the ocean. Chinook (king) salmon are legal but Coho (silvers) are not. Other than a scale test in a lab the 2 species can be differentiated by looking at the gums and tail of the fish in the field. [/QUOTE]
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