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Older Articles
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News- Page 9
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Strong runs of chinook and coho salmon
Posted by glock on Thursday, March 25, 2004 (00:04:59) (1089 reads)
OLYMPIA - Despite preseason forecasts for strong runs of chinook and coho salmon to many Washington rivers, catch quotas for this summer's coastal salmon fisheries will likely be lower than those established last year.
Full Story
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The Brining and Smoking of Salmon and Steelhead
Posted by glock on Thursday, October 23, 2003 (11:57:27) (2110 reads)
I recently had a Salmon and Steelhead in my freezer that I needed to BBQ or smoke. I decided that I wanted to smoke these fish. I drove to my local store which carried fishing products and purchased some pre-made Luhr Jensen Smokehouse Brine. The package is labaled "Trout & Salmon Brine Mix". I purchased 2 of these containers. I also purchased some Luhr Jensen Hickory wood chips. (Luhr Jensen is the brand of smoker I have so I decided to keep it all one brand)
I unthawed the fish that was in the freezer in some cold water until I was content with its condition. I cut the Salmon into approximately 3" x 1" chunks and placed in a container. I left the Steelhead in filets and placed in a seperate container. Mix package of brine with one cup of hot water until dissolved. When dissolved add enough cold water until you make two quarts of brine solution. (I used made 2 seperate brines, one for the salmon, one for the steelhead
I placed the fish and the brine in the same container and allowed to brine for approximately 6 hours. (Do more or less depending on thickness of fish)
Once the fish was soaked, I removed from the brine, rinsed, and "pat" dry. I allowed the fish to air dry until the surface appeared to be lightly glazed.
SMOKING PROCESS
Depending on the thickness of your fish the times will be different. I was using the Luhr Jensen "Big Chief" smoker. (Looks like a big silver colored tin box) I placed the larger chunks of fish on the lower shelves closest to the burner. The rule of thumb to use on the pan for the smoke chips is one pan per hour. I used 3 pans of hickory chips. You can use more or less depending on your flavor. Do not add water to the chips or soak. It will add moisture back to your fish
The total smoke process took 6 - 10 hours. I removed some of the smaller pieces that were cooked at around the 6 hour mark. Some of the thicker pieces took around 10 hours to complete. As a general rule, trout or salmon portions can be removed from the smokehouse when they are firm to the touch, and reddish-brown in color.
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Fish On! Yakima River Salmon
Posted by glock on Thursday, October 16, 2003 (22:32:48) (1599 reads)
The Yakima River was an absolute hot spot!. This has also been one of the pacific northwest's best kept secrets. (Until now) This Salmon was caught out of the Yakima River on 10/16/2003 at around 5:20 pm.
Luhr- Blue Fox 6/0 silver with a modified single hook
Technique- casting across the river allow to drift down while reeling in.
38 inches @ 30 pounds
"I thought I caught a frickin' log"
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Yakima River Fishing
Posted by bassman on Monday, October 13, 2003 (21:51:02) (1339 reads)
I have had the chance to take several trips down to the Yakima river near the hatchery. I have also learned some great techniques that have landed me a few great salmon.
As you might be aware, Salmon are currently seeking the return to the spawn area on the Yakima River off of the Columbia River. The Salmon are currently very active. These Salmon are seeking food and are becoming territorial.
I have had success using a wiggle wart or hot shot during the territorial phase, and frest Salmon eggs or Roe during the feeding phase.
Setup
Use a simple single salmon egg hook with a bobber and a swivel. This works well at around five feet of depth.
I don't want to share all my secrets, but, let it be known that the fish are biting!
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Identification of salmonids
Posted by glock on Monday, October 13, 2003 (21:29:37) (1373 reads)
The following illustrations will assist you in dentifying physical traits of adult and juvenile salmonids.
Click on READ MORE for the rest of the article
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