Spring Chinook Salmon are known for being the best-tasting salmon the Pacific Northwest has to offer. They are one of the highly esteemed and most delicious fish we have the opportunity to fish for locally. These fish are packed with oil and omega 3’s making them the healthiest and best eating fish of the year. 

Spring Chinook is also widely known as one of the toughest fish to catch in the Pacific Northwest. The reward for a fresh caught Spring Salmon is worth the effort and dinner will be without a doubt excellent. Spring Chinook, commonly referred to as “Springers”, enter the mouth of the Columbia as early as late January and continue through July. There are three distinct species of Spring Chinook here in the Northwest. Willamette strain also known as “snow belly”, Upper Columbia strain also known as “black cheek” and Coastal Springers, each very unique to their watershed of origin.

The pure adrenaline rush that comes with catching the Spring Chinook is like none other. The Spring season is truly one I look forward to every year and the anticipation of getting the first Spring Chinook of the year to eat is mouth watering.