Northwest Fishing Reports

I'm guessing you're looking for the cedar plank recipe. Lay that filet out on one of those cedar planks intended to cook salmon on, douse it with a heavy coating of paprika for color and other seasonings, pop it in the oven for 20 minutes, pull it out, throw away the white fleshed purple skinned salmon and serve your guest the cedar plank. LOL Now, if you were at all serious about your posting then I am very sorry for mine.... But, it truly looks like you are just trolling for fun. Happy New Year!

Lmao mark you totally stole my reply!!!!!!!!


What you are asking is impossible!!

tnj8222 wrote:Lmao mark you totally stole my reply!!!!!!!!


What you are asking is impossible!!

I do my best.... agreed on mission impossible....... crab bait or fertilizer is where that chum would go.

Mark stole all our answers. I was gonna write "throw that chum out and go to Costco or someplace and buy some. Chum is a rough fish to wow anyone over with. Id soak it in a teriaki sauce before cooking it. Or any marinade that will make it taste like the marinade more then the fish. Good Luck. I save my chums for crab bait.

fresh chum can be eaten... but white meat, been-in-the-river-a-while fish... not so much.

i would lay some tin foil down, pat the fillet dry and lya it on there
soften up some butter and put just a little bit over the meat of the fish
season the heck out of it( pepper,salt, McCormiks salmon rub, lemon pepper, something of the like)
cook at 350 until the middle is just starting to looked cooked, sprinkle it with brown ssugar.

No promises on the taste. i dont even keep chum.

Duncan: Rough crowd, but they are being honest, if somewhat discouraging. Assuming your query was serious: Once the skin starts to turn color, the buyers won't touch it and you don't see it sold in stores. The fish, while full of life, don't have much longer, having fulfilled most of their lifelong goal, returning to spawn. The body is using up the last of its reserves and the resulting meat is more watery and less firm. If it is a fish you caught and that is part of the 'show', the success of the meal depends a lot on what you can add to the fish in preparation and how discriminating a palate your guest has. Good luck.

I had an idea what to do with the Chum meat. Cook it ,let it cool down then grind it up. Go get some Red canned salmon and mix it with the chum meat. Make salmon patties or the fancy term is croquettes. I usually dice a onion fine,add some minced parsley,bread crumbs seasoning and eggs. Form patties and fry in a hot oil. When 1 side lightly browns flip them. Serve with a cocktail sauce or tarter sauce. Again good luck.

I have eaten really bright chums caught in the salt, not great but you can eat it, cut out the dark colored meat around the belly. If it has color, caught in fresh water, forget it.

i would say to throw it out, but if you really want to serve it up I would take racfish's advice. but even with that, I seriously doubt it's going to wow anybody.

DavidA wrote:Duncan: Rough crowd, but they are being honest, if somewhat discouraging. Assuming your query was serious: Once the skin starts to turn color, the buyers won't touch it and you don't see it sold in stores. The fish, while full of life, don't have much longer, having fulfilled most of their lifelong goal, returning to spawn. The body is using up the last of its reserves and the resulting meat is more watery and less firm. If it is a fish you caught and that is part of the 'show', the success of the meal depends a lot on what you can add to the fish in preparation and how discriminating a palate your guest has. Good luck.

I'm pretty sure it's a troll. I thought about posting the plank recipe, but just in case I played nice. The fish should be thrown out, I can't imagine eating a chum in that stage of decomposition.

I can't believe anyone is taking this guy serious!!! Look at the name!! Read the 3 posts this guy has written in the whole 24 hours he has been a member! Really! The guy is laughing his a** off that you guys are even responding. I visit other fishing forums and I am pretty sure who this is....Nate any ideas...have any issues with someone lately?

That just proves troll.

I've smoked and sold millions of pounds in Europe but me eat Chum...... Cooked, its a little weak on flavor but the thing that really gets me is the mealy texture of the meat, I just don't like the feel in my mouth. It's oily with out having fat and I think that's the flavor issue.

As far as someone being a fake and even if he laughs at my suggestions I dont care. I'll help or try to help most anyone. Maybe it was a gag but maybe it wasnt. Thats not for me to judge. I'll shout out ideas to most anyone. Thats just me.

racfish wrote:As far as someone being a fake and even if he laughs at my suggestions I dont care. I'll help or try to help most anyone. Maybe it was a gag but maybe it wasnt. Thats not for me to judge. I'll shout out ideas to most anyone. Thats just me.

And as far as I'm concerned, you get a gold star for it!