I really only eat Kings, Reds, and Silvers. I would rank them in that order as well. I love fresh King Salmon, it's ok after it's been frozen. Reds are fantastic table fare as well, not as much oil and fat in them which I believe lends to better flavor after they've been frozen. Silvers are good fresh, though I usually only eat a few that way each year and will freeze a few more for the smoker. Fresh Pinks that are still dime bright are pretty decent though the texture is softer than say a Sockeye. They do take on smoke very well and make a fine product if done right.Not that this is a harvesting thread, but is there really a lot of difference in the quality of salmon met from one species to the other? Most salmon I eat is commercially harvested and I rarely know what species it actually is.
I shouldn't type while I am hungry. Got me thinking about Humpys I've eaten there three or four times but never salmon. Man they can cook some fish! One of the best tips you gave me for Anchorage places to go. Ard and Nancy's smoked salmon dip is memorable too. Ashton and I have tried to copy it a few times. We fall short but not too bad considering we are using vacuum packed AK salmon..