DjButler
8/14/2013 12:38:00 PMNice job man and great report. Glad to hear you were able to hook into some fish! I'm excited to get out there.
Anonymous
8/14/2013 1:32:00 PMFun to catch, but after you eat a humpy you might be giving them away like your friend. Rats of the Salmon world not even good in the smoker.
oneshot
8/14/2013 2:25:00 PMnice work "noob" :) i bet you got the fever big time now!!!
solid fun to fish for and not everyone has the same taste buds.. enjoy!
solid fun to fish for and not everyone has the same taste buds.. enjoy!
mizm05
8/14/2013 3:41:00 PMYou bet I got the fever...now I don't want to fish for anything else! What am I gonna do when salmon season is over? LOL
Why2Fish
8/14/2013 6:22:00 PMPinks, more so than other salmon, are only as good as they are handled after the catch. Its terribly important to bleed fish immediately after killing, and then get them immersed in ice immediately after that. If that means hauling a cooler to the bank with you, you will appreciate it later with a better meal. :)
salmonbarry
8/14/2013 8:12:00 PMditto that why2fish! I always bring a cooler with me when pink fishing that is already packed with ice and I add water to it plus sea salt to help preserve it a bit so it makes a nice ice/salt bath for my pinks after bleeding them out right away.. Great on the grill if caught in the salt and just fine in the smoker out of the river. Great report mizm05 and way to keep your cool when combat fishing as I am sure it can get frustrating; that is why I avoid it as much as possible.
Mong_fisherman
8/15/2013 12:25:00 AMEveryone's got different taste buds. It's like salmonbarry and why2fish said, it all depends on how you handle your ish after you land it. Not just salmon but I do this to almost all game fish.
Dustin07
8/15/2013 6:31:00 AMpeople who complain about pink salmon probably live on a diet of fried food and junk anyways. ignore it, they are good eating. there is a world of possibilities with what you can do with a fish, you aren't limited to BBQ or Smoker, you can make dips and cakes and stuff to!
mizm05
8/15/2013 7:43:00 AMSmoked them last night and they taste A-ok. Used a brine with salt, brown sugar, garlic powder and a bit of Tony Chachere's cajun seasoning. Will be back on the river this afternoon!
jpjames14
8/15/2013 1:01:00 PMAgreed with all, pinks are great with good handling. The best smoker recipe for these fish and chums is this: lay out your filets on paper towels, skin down, and coat them with a layer of kosher salt. Let the filets sit out for 10-12 hours. You will see the moisture being sucked out, and you can dab them as you go if you want. Put a little bit of brown sugar, cayenne, black pepper, whatever you want on top and throw them in the smoker for 4-6 hours. The meat is firm and preserves for a LONG time. Maybe it's me, but any time I've used a wet brine in the past with these fish they get mushy. I know nobody asked for a good recipe, but I got this one from my reefnetter buddy and I swear by it.. so I figured I'd share :)
mizm05
8/15/2013 1:26:00 PMI used a wet brine, and they ended up drying out in the smoker. But I will try your recipe as well. Thanks!
bigyfish
8/15/2013 3:04:00 PMThe number one way to preserve and cook pinks I have found is to can them in jars with a pressure cooker. Just add salt pepper and garlic to the jar stuff it full of fish skin on or off (both are good). Cook the fish for 90 minutes at ten pounds of pressure and you will have the most delicious pink salmon ever. Fish lasts for years in a jar but once you try it, it doesn't last long.
Why2Fish
8/15/2013 6:47:00 PMOh oh. The secret is out. Nothing better than canned (smoked or not) salmon.
