Demystifying the Tule Salmon – The Misunderstood Fish of the Columbia

There are great salmon runs in the Columbia River, but the tule salmon gets a bad name a lot of the time. Because they look and have pale flesh, many anglers don’t think they are good food compared to chinook or coho. But this prejudice against the tule salmon is unfair and misguided. When cooked correctly, tules can have the same great taste and texture as salmon.

What Exactly is a Tule Salmon?

Tule salmon refers to chinook salmon that enter the Columbia River in the late summer and fall to spawn They get their name from the Chinook Indian word mitula̓ meaning “white salmon” This describes their lighter colored flesh compared to spring and summer chinook.

More specifically, tule salmon are fall chinook that spawn in the lower Columbia tributaries like the Cowlitz, Kalama, Lewis, and Washougal Rivers Other key facts

• Species: Chinook or king salmon

• Run timing: August to October

• Spawning reach: Below Bonneville Dam

• Alternate names: Dog salmon, calico salmon

• Avg. weight: 10-30 lbs

So while often called “silvers” or “blackmouth,” tule salmon are actually chinook. They run away from the ocean later in the season, when their bodies are getting ready to spawn.

Why the Poor Reputation?

Many anglers dismiss tule salmon as low quality tablefare. But this unfair reputation comes mainly from improper handling. With care, even dark tule salmon can provide delicious fillets.

There are several factors behind their poor image:

• Appearance – In pre-spawn stage, tules are darker with gray blotches and a pronounced hooked jaw. Visually, they look different from bright chinook.

• Soft flesh – Nearing spawning, their bodies deteriorate and the flesh becomes softer. But this varies greatly between fish.

• Mishandling – Many tules get dragged around, gilled, and poorly bled out, turning the fillets mushy and brown.

• Prejudice – Old attitudes die hard. Many anglers still falsely equate paler flesh with poor flavor.

While late run tules are past their prime, those caught in the ocean or lower river can offer firm, bright fillets when handled properly. Peak season is late August to early September.

How to Identify Tule Salmon

Compared to spring/summer chinook, tule salmon show these key differences:

• Coloration – Dark gray backs fading to silvery sides. Develops a calico pattern later in the run.

• Spots – Small black speckles on the back and caudal fin.

• Shape – Slightly slimmer build and more pointed snout.

• Scales – Loose, sloughing scales indicating the end of their lifecycle.

• Flesh – Ranges from deep red to light pink depending on maturity stage.

• Jaw – Hooked lower jaw that protrudes beyond upper jaw in spawning males.

• Eyes – Cloudy rather than clear, especially late in their migration.

• Males – Develop a large hump behind the head and protruded snout when close to spawning.

Ideal Habitat and Diet

Columbia River tule salmon spend 2-5 years roaming the Pacific, reaching sizes up to 40 pounds. Key facts about their habitat and diet:

• Ocean – Migratory range includes coastal British Columbia to Northern California.

• Prey – Plankton and krill when young. Switches to small baitfish like herring and anchovies as adults.

• Salinity – Adapted to fluctuating salt and freshwater during their migration.

• Currents – Seek colder water currents and deep channels in the ocean.

• Estuaries – Use coastal estuaries like the Columbia River estuary as transitional habitats to adjust to freshwater.

Their varied diet of baitfish and krill gives tule salmon a moderate fat content and rich flavor – when handled correctly.

Best Fishing Methods

Tule salmon provide exciting fishing from late summer through fall:

• Trolling – Offshore trolling with flashers and bait near river mouths. Target depths 20-50 feet.

• Casting – Casting spinners, spoons and bait like shad and prawns in river mouths and channels.

• Jigging – Jigging large spoons and blade baits along drop-offs and ledges.

• Drifting – Drifting cured salmon eggs, prawns, and sand shrimp under a float.

• Plunking – Plunking cured eggs and bait near shore at creek confluences.

In the lower Columbia, tule salmon average 10-20 pounds but can reach 30+ pounds. Use sturdy tackle in the 15-20 lb class when targeting them.

Proper Catch and Release

With sensitive populations, it is important to release tule salmon properly:

• Avoid playing the fish to complete exhaustion. Land it swiftly.

• Keep the fish in water as much as possible when handling and removing hooks.

• Use barbless hooks or mash down barbs to ease hook removal and minimize injury.

• Revive fish in a recovery box or gently swimming in an eddy before release.

• Don’t lift fish vertically by the jaws. Support the belly when holding fish.

• Avoid removing excessive scales/slime. This compromises their immunity and saltwater balance.

Following C&R best practices ensures more tule salmon survive to continue their epic spawning journey.

Bleeding and Fillet Care

If retaining your catch, use these steps for highest quality fillets:

• Dispatch fish swiftly with a sharp blow to the head. Brain spike or iki jime methods are ideal.

• Bleed out immediately by cutting the gills or gill rakers. This prevents blood clots from ruining meat texture.

• Keep fish chilled on ice, not just in a fish bag. Take particular care on warm days.

• Fillet promptly and leave skin on during transport for protection. Skin also holds moisture.

• Rinse fillets in cold water before bagging. Avoid soaking which draws out flavor and firms.

• Fillet and vacuum pack service is ideal for a large catch. Prevents waste and preserves freshness.

Proper bleeding and icing helps even darker tule salmon retain good flavor and texture.

Evaluating Flesh Quality

When handling your catch:

• Check flesh color in the thicker parts of fillets, not just near the belly.

• Give the fillet a poke test. It should feel firm yet still elastic. Avoid any mushy parts.

• Smell fillets for a bright, ocean fresh scent. Strong off odors mean the flesh has turned.

• Inspect the belly cavity – Clean, dark red organs signal prime freshness. Messy, yellowed organs indicate deterioration.

• Small white fatty speckles in the fillet is normal. But beware large white blobs from poor bleeding.

• Scrape a bit of meat and check the color. Bright pink to red tones are good. Brownish hues are poor.

Use your senses, and reject any suspicious parts. This guarantees the best tasting fillets.

Preparing and Cooking Tule Salmon

Tule salmon offer flexibility for many cooking methods:

• Baking/Grilling – Drizzle with oil or marinade and bake at 400F or grill on medium-high. Cook to medium doneness.

• Poaching – Gently poach fillets in simmering water, broth, or wine. Add aromatics like garlic and lemon.

• Pan searing – Sear skin-on fillets in a hot pan. Flip once halfway through cooking.

• Curing – Brine fillets overnight to add moisture and seasoning. Cold smoke for lox.

• Canning – Pressure or hot water canning allows enjoying tules all year long. Use jars within a year.

Aim for medium doneness to prevent drying out. Check for opaque coloring and flakes beginning to separate. Let rest 5 minutes before serving.

Time to Reconsider the Tule

Tule salmon have long suffered from misconceptions surrounding their eating quality. But with proper handling, even darker tule salmon can provide great fillets for the table. Their peak season from August to early September offers a chance at some beautiful fish before populations decline. Plan a late season trip to score some of these misunderstood salmon when their flesh is still at its prime. Treat them with care after landing, and their rich flavour may just surprise you!