Kokanee Care

[Anonymous]

The Quadfather mentioned in a forum comment that the kokanee in his kokanee tacos was not firm. His comment got me to thinking. The flavor from lake to lake does not seem to vary but I have noticed that there is a lake to lake difference in the texture of the prepared kokanee. In my opinion the fish from Lake Stevens are firmer, a little easier to fillet and prepare. With the fish being a bit on the delicate side I would recommend bleeding the fish and get them on ice as soon as they are caught. I know that with the upcoming derby and when fishing out of a small boat bleeding a fish may not always be practical so at a minimum I would get them on ice immediately after they are caught. Do not drag them around on a stringer in 50 degree + water, you will not be happy with results…and they will look terrible for picture time.

[Anglinarcher]

I noticed a long time ago that the quality of wild game, be it a deer or a fish, depends so much on how it it taken care of in the first 30 minutes after it is killed.

I completely agree with you that dragging fish around on a stringer is the worse thing you can do.

[hewesfisher]

I take this one step further, and clean all salmonids on the spot when possible/legal. If I can't clean them promptly after catching, then I bleed them well before putting them on ice. This ensures good table fare when we get home.

Panfish get iced without the cleaning/bleeding process as it doesn't seem to affect their flavor. In field care, fish or game, is important in providing the best meal possible. :thumright

[Matt]

I just pull the gills and throw them in a box full of ice. They don't have much blood since they are so small but this helps keep the meat nice and firm. End up with a box full of bloody ice at the end of the day but nothing a little hose action doesn't remedy. Deboning the little buggers really helps making the eating part of catching them a lot more enjoyable. I just make 2 45* cuts on either side of the lateral line (meat side) and remove a tiny slice of meat containing the pin bones and use a perring knife to get the belly bones. The final smoked product is a lot more enjoyable and easy to eat in big healthy chunks.

[The Quadfather]

I clean them as I get them, (the ones that I know I will keep)

[Smalma]

Kokanee are such a great fish it is crime not to take care of them.

I'm fortunate to have a live well in my boat so I dump my fish in the live well and quickly pop a gill or two to bleed them and as soon as they are bled out clean, rinse and on to the ice. As soon as I get home I fillet the fish and always end up with an outstanding product.

I agree that the Stevens fish are excellent (of course it is my home lake so probably a little bias). In spite of taking care of all my fish the same I do find some lake to lake variation in the table quality of the kokanee. Part of the that is due in part to diet and the time of year caught but a bigger factor is likely the algae/diatom communities found in the lakes. It is those diatoms that account for the that "off" or muddy taste.

BTW -
Prior to the installation of the aerator in Stevens the kokanee there would take on that muddy taste by mid-summer, now they remain tasty all summer.

Tight lines
Curt

['OL GREY DOG]

I take this one step further, and clean all salmonids on the spot when possible/legal. If I can't clean them promptly after catching, then I bleed them well before putting them on ice. This ensures good table fare when we get home.

Panfish get iced without the cleaning/bleeding process as it doesn't seem to affect their flavor. In field care, fish or game, is important in providing the best meal possible. :thumright

i take it even further....i clean ALL salmonids as soon as i can get the hooks out...AND the 1ST thing i do is break the point where the gill plates connect to the body at the bottom(cover ur eyes if ur squeamish)bend their head back till it breaks(hold it point'n away from ya/overboard)you'll be amazed how much blood even a lil bitty trout has in it ....as far as gut'n 'em on waters were its restricted(usually because some 1s drink'n it like at Summit)they go in the "PACK IT OUT" bag...i gut panfish too ....guess its the whole "RESPECT THE GAME YOU HARVEST" upbring'n i had but i kill 'em to eat 'em and want my table fare to be the best it can be.....my 35 cents worth lolol...
tight lines 'n strong knots ya'll...DOG