he California commercial salmon season begins May 1st. The Fall Run Sacramento River basin Chinook are the fish that will be caught off the coast of California from now through the fall when they enter the river to spawn. The Fall run Chinook are very important to the economic well being of our commercial fishermen as well as many others involved in the fishing industry.

Because of the tremendous success of this run the entire West coast salmon fishery is dependant on the return of these fish. Although never reaching the star status, or price, of Copper River Kings in my opinion they are equal to and better. Copper River Kings, although very fatty and bright during the first month of the season, soon turn dark skinned, pallid and bruised. Copper River Kings are net caught, river fish while California Kings are 100% prime condition ocean troll. In my opinion California King salmon is the best tasting, most versatile wild salmon available.

Fall run Sacramento River Chinook salmon is the perfect example of a well managed, sustainable fishery. These are open-ocean troll caught fish caught on barbless hooks, so undersized salmon and by-catch can be released unharmed. As well, there is no impact on essential fisheries habitat.
The Sacramento River basin redds (gravel spawning areas) and oxygen level can support the return of between 120,000 and 180,000 spawning fish. Above this rate of return depleted oxygen levels from too many fish in the river at one time and competition for redds drastically reduces the success of the spawning rate. In the year 2000 over 500,000 fish returned to the Sacramento River basin. In order to deal with the tremendous success of our Sacramento River Chinooks California fisheries managers for the first time ever will allow an October fishery and a commercial fishery inside San Francisco Bay in order to reduce the number of returning fish. The great success we have had with this run reflects many years of hard work done by fishermen and citizens groups such as Salmon Unlimited, California Advisory Committee On Salmon restoration and the PCFFA.

Spring caught salmon are quite lean and delicately flavored as they are feeding on shrimp and early in the year salmon is best steamed, poached or sautéed to emphasize it's clean fresh flavor, a simple beurre blanc or squeeze of lemon is perfect. During late summer and fall the fish become fat feeding on anchovies, sardines and other bait fish in anticipation of their arduous journey up river, the richer flavor calls for more more assertive sauces, ingredients and cooking methods. Charcoal grilled salmon with a pinot noir or zinfandel is perfect for that late summer barbecue.