Northwest Fishing Reports

When I go stillfishing, I soak my bait in fish blood. I know it sounds gross, but I think it has been responsible for my catch rate increases after I catch my first fish of the day (if the trout bleeds from the hook, I kill it and bleed it onto the bait). Has anyone else every tried this? I know someone in the bass section said it would be a turnoff because of the proteins in the blood. But more often then not, the blood boosts my catch rate. Thoughts?

Interesting. I usually go the other way with it. Rip off the bloody powereggs, stick some fresh ones on and rip it out. Not sure if it matters much either way or if its just a personal belief, who knows..

Yeah I have never tried this or heard of it either. I will try it next time I get a rent-a-boat, because it sounds pretty messy lol. But I have heard when fishing for kokanee/sockeye rub the 1st fish you catch, then rub the slime all over you dodger, this is also supposed to work as a smelly jelly. But those of you who have caught a kokanee or sockeye know how slimy they are especially a sockeye.

Sockeye are very slimey salmon. Especially the fillets when your done cutting them up. Their meat is about as slimy as you can imagine but boy they are for sure the best tasting salmon you can get...

Oops accidentally double posted...

Sam Kafelafish wrote:Sockeye are very slimey salmon. Especially the fillets when your done cutting them up. Their meat is about as slimy as you can imagine but boy they are for sure the best tasting salmon you can get...

Half the people will say the silvers are the best the other half will say the kings are the best, but it seems like everybody forgets about the sockeye.I will have to agree sockeyes are hands down the best tasting from the salmon family. Even though I havnt had a chum. But I heard they wernt that great. I will admit that the pinks are the worst salmon that I have tried.

I do not actually like the meat of really big king salmon. I mean I dont dislike it, I just don't prefer it. The fillets become so thick that once you cook them all the way through, they are dried out and you lose the moist, flavorful meat. Same can happen with big silvers too. Fillets are just too thick. Sockeye size fillets (6-9 lbs) are perfect because you still get a lot of meat and you also can cook it thoroughly without drying out the meat while cooking it.

Sam Kafelafish wrote:I do not actually like the meat of really big king salmon. I mean I dont dislike it, I just don't prefer it. The fillets become so thick that once you cook them all the way through, they are dried out and you lose the moist, flavorful meat. Same can happen with big silvers too. Fillets are just too thick. Sockeye size fillets (6-9 lbs) are perfect because you still get a lot of meat and you also can cook it thoroughly without drying out the meat while cooking it.

Yeah besides the bigger pieces being hard to cook the meat also isnt as great. Ya know, A big fish is just a sign that it is an old fish. The younger the fish the tastier they are, kind of like veal compared to regular beef. From time to time down at the marina I will keep my limit of small silvers. Bring home 2 12" silvers, enough for a meal and they are excellent. Even small tout sometimes too. A 6 inch trout is hard to clean and there isnt much meat but they taste excellent. But you wont see me throw back a 30lb bright king because the meat is not as tasty lol. A 30lb spawning king is a different story......

I rub fish slime blood, whatever I can get my hands on all over my bait.