I usually only eat salmon that I catch, and usually the same day. I eat Kings and Silvers. Other fish, like cod and halibut I'm not as fussy, but the longer salmon ages, the less tasty it is for me. I wouldn't eat a pink if my life depended on it. Mushy salmon is disgusting. Maybe its the CR salmon I have had, but I was not impressed. Salmon should be firm and flaky when cooked. Baker Lake sockeye are pretty good. Never, and I repeat, NEVER would I consider eating salmon that has been frozen. That shit is cat food. I grew up fishing Puget Sound for salmon with my dad starting in the early 60's. We went out at least half a dozen times a month, and back in the old days, limits were better and where we could fish was pretty much everywhere. Kings and Silvers. Many a cold winter day produced some nice Blackmouth too . We also had a family friend who owned a charter outfit down at Westport, and we could go for free any time we wanted. Some nice sized Kings were had down there and many limits. I have personally caught a couple dozen over 40 lbs out of Westport, and two were over 50. Those were the days. Now it's somewhat of a joke. I would imagine that the number of salmon I have caught is up in the thousands. So I am pretty much spoiled when it comes to eating salmon. Good salmon doesn't need to be "doctored up" to taste great. Minimal seasoning, a bit of smoke, and you are good to go.