hey thanks for the enthusiastic comments, It was really frustrating there for a day or two, we went out again monday evening and caught another nice chinook, this one 34 inches, it hit an old green hoochie trolled at 2.2 mph and 140 feet deep, I had this in the bottom of my fish box from my last trip out here in 2006, funny thing is I never really took good care of it, it was just there, gave it a try and wham
what really suprises me is when these fish get a close look at the net, seems they come back to life and have another run in them.
am gonna have to get a scale to weigh these
am gonna try saturday after 3 pm, hopefully we get a break in the liquid sunshine.
Ive got another question if anyone is able to answer it
why are some chinooks pink meat and some chinooks white meat ?

Northender:-

Back in the day they thought that the redness in the meat of the salmon was due to the diet of that particular salmon. It ate more krill etc.etc., than it's white-meat brother.

Now scientists think that salmon with white meat have a harder time processing the red pigment from krill and the like.

They also think it is partly genetics as well.

Which tastes better? White or Red?

Also, Can you tell a Red meat fish from the outside?

I'd be willing to bet with a blindfold you wouldn't be able to tell them apart - BUT we eat with our eyes and I always like the look of bright red flesh over white or marbled.

Purportedly the "white's" taste a tad oilier....but I never noticed any difference.

Like Moisture M. said:- with a blindfold on it would be a hard choice.

One place on the net says that "white's " when hooked , go straight down every time.

But this could be b.s......because if you are in deep water lots of times the salmon will go straight down. If you are in shallow water, the salmon has no place to go except for a long sideways run....or......go airborne. If a hooked salmon in deep water is near the surface after being played for awhile, it will often jump too.

But it's not very frequently you see a salmon come rocketing straight up from 300 ft. and launch itself skyward. Although it does happen.

If you look at the membrane under the gill cover, and rear of the gills you can get an idea of the color the flesh might be.
Lure-washer

The snow white Chinook that you can occasionally catch, were prized by the First Nations folks, as being something special for Potlatches.
As the other guys said, you would be hard pressed to tell the differance in taste, but for appearance sake the dark red is what salmon is known for.
Lure-washer

couple of other questions

how long does this algae bloom last, it is a summer thing with warmer water
or is it a few weeks at the start of the warm water.
also does the waters off Nanaimo remain productive for the summer, or are you guys travelling for your fishing in july august september ?

Northender, my theory is that, the bloom comes on every spring with the first bit of sunshine, usually
about mid April. If the sunshine continues, it will run it`s course in about 10 days.
If the sun comes and gos, so does the plankton bloom. This is unuaslly late for it being near the end of May.
Lure-washer