[jimt]

I lived in Washington for 31 years, and never knew a chinook salmon was a king salmon.

I always preferred kings and silvers for barbeque. Butter, garlic, a little lemon, and lots of alder smoke make for an outstanding meal.

The heretics here in Texas smear their salmon with all kinds of goo. I've seen 'em smothered in dill, coated with some honey-fruit garbage, covered in barbeque sauce... Of course on the other hand, almost always it's atlantic salmon, so they're probably just trying to give it some flavor.

It's depressing. And as bad as cooking brisket by boiling it in catsup.