Free: Contests & Raffles.
That sounds good. I was figuring this out the other day. I kind of came up with a minimum of 12 for nookies. (1 fish->2 fillets-->3 lbs/fillet-->nook once a week) Then get a few silvers in the fall and some steelies as a little extra...didn't try to add them up. Figure a couple trips for rockies/lings--try to get about 30 lbs. If possible about 6 tuna.
You better add some halibut to that list also.Do you can the rock fish, ling and cabbies?
Can't believe the E-wardens on here haven't jumped you for posting about wanting to break
Quote from: Antlershed on March 30, 2014, 08:25:42 PMCan't believe the E-wardens on here haven't jumped you for posting about wanting to breakWhat?
Quote from: kenzmad on March 30, 2014, 10:03:06 PMQuote from: Antlershed on March 30, 2014, 08:25:42 PMCan't believe the E-wardens on here haven't jumped you for posting about wanting to breakWhat? I'm guessing he's bringing up the idea of "processed form" possession limits By bringing it up does that qualify someone as an e-warden
Quote from: Bullkllr on March 31, 2014, 06:01:32 AMQuote from: kenzmad on March 30, 2014, 10:03:06 PMQuote from: Antlershed on March 30, 2014, 08:25:42 PMCan't believe the E-wardens on here haven't jumped you for posting about wanting to breakWhat? I'm guessing he's bringing up the idea of "processed form" possession limits By bringing it up does that qualify someone as an e-warden Possession limits only apply while in the field or in transit. No mention of how much fish you can have in your home freezer.
And, I also found that big kings aren't as good. They taste fine but are a pain to cook. The fillets are too thick. I let anything 30 or over go. It helps make more big kings for the future too!
Quote from: WSU on March 31, 2014, 11:14:11 AMAnd, I also found that big kings aren't as good. They taste fine but are a pain to cook. The fillets are too thick. I let anything 30 or over go. It helps make more big kings for the future too!Cut boneless steaks to whatever thickness you desire
Quote from: MtnMuley on March 31, 2014, 11:17:30 AMQuote from: WSU on March 31, 2014, 11:14:11 AMAnd, I also found that big kings aren't as good. They taste fine but are a pain to cook. The fillets are too thick. I let anything 30 or over go. It helps make more big kings for the future too!Cut boneless steaks to whatever thickness you desire That does work and is good advice if your going to keep one. I'd rather let them make more big kings and keep some smaller fish anyway, although I'd bonk it if it were a hatchery fish!
Ive only broken the 30lb mark once with a big fat king. Looking to break 40lb this year in the Westport area.