Another fine "any time" plate is Bristol Bay (Alaska) sockeye salmon.
The coiffed and preened diners look up from such offerings as wild Alaskan sockeye salmon and goat-cheese tart.
With the opening of the sockeye season on the Fraser and in the north the Japs abandoned trolling for the gill net.
And the Fraser River canneries wonder why sockeye is getting scarce.
But the number one grades, sockeye and blueback and coho, are short.
The sockeye or blue-back (O. nerka) is the chief source of the cannery supply.
sockeye, the finest canning salmon that swims in the sea, is bringing eighty cents on the Fraser.
The cannery opened five days in advance of the sockeye season on the Fraser.
He states that he has evidence to prove that the original gairdneri was the "nerka," which is the sockeye or blue-back salmon.
Coyote at once caught great numbers of sockeye and king salmon.