2019, Pinks Reports

[Taco280AI]

Cast into the schools rolling and jumping. Done.

[h20hunter]

Exactly. So many fish still coming. All bright and aggressive. 

[Whitenuckles]

My buddy and I, and his 5 year old plus my 4 year old hit the snohomish today. We stopped at 60 fish landed in the boat. A truly amazing day on the water. All fish caught on bobber and jig.

[Stein]

I have one more batch in the canner and I'm done.  I did a big smoked fish load on the Little Chief that were vac packed and frozen and canned another limit.  I realized that with crab closed I don't have a use for the bones, so I made up a big batch of fish stock and am canning that up now.  I'm starting to feel like those people on the Alaska shows preparing for winter.

After tonight, all of the fish will be put up and I can go back out again.     I'm hoping I can convince myself to target coho, but with all this talk about catching them on trout rods, that may win out.  Special thanks again to WDFW for no bonus limits on the salt - good to be very careful to make sure they get at least 600k back like the preseason estimates.

[h20hunter]

Today's smoked batch with yesterday's fish as well.

[Buck Rub Jr]

First batch with a new brine, turned out great. Did about half the pinks that I had cut up in the freezer.

[h20hunter]

Nice

[Buck Rub Jr]

Nice

Yours looks real good, got a secret brine recipe??

[bigtex]

Cast into the schools rolling and jumping. Done.

It's amazing seeing how many people blow past me to go up river on the green when they can just move with the jumping fish. Every time I go out we all get limits, yet the fish checkers say the average is almost the complete opposite.

[funkster]

H20 and Buck Rub, looks delicious, care to share the recipe and smoke temp/time? My son did his first batch ever, good texture, ok color but was to salty for my taste. You guys look to have it down!!

[h20hunter]

Mine is top secret and not for sharing.....


3 parts dark brown sugar....


Then.....


1 part kosher salt.....


Mix, cover fish fully. Let sit for 3 to 24 hours. Rinse twice, cold water. Let air dry for at least 30 minutes.

Smoke low and slow until desired dryness. I like a moist fish so approx 5 hours with my smoker set at 175 which gives me a smoking temp of about 225 or so.

Once done, let sit to room temp, vac pak.


That's it. I smoke with apple, alder, or I'm also fond of pecan even for fish.

[bassquatch]

My buddy and I, and his 5 year old plus my 4 year old hit the snohomish today. We stopped at 60 fish landed in the boat. A truly amazing day on the water. All fish caught on bobber and jig.

Just remember IF you decide to retain pinks during the ultra-ridiculous THREE day season, the limit is only ONE per person per day....so generous! 

[Buck Rub Jr]

I did one I found online just to try it out.
1 cup low sodium soy sauce
4 1/2 tsp rice vinegar
1/3 cup dark brown sugar
Heat that in a sauce pan all together then add
Minced Garlic- to taste
1 Tablespoon Ginger Paste
1 cup salt
1 cup white sugar
Soak for 12+ hours, then air dry until tacky
Smoked on traeger with alder @ 180 for 2.5 hours
Cool to room temp. Turned out great.

[Buck Rub Jr]

Didn’t turn out salty at all, I was worried about that. I don’t like stuff that’s too salty.

[Buck Rub Jr]

I did one I found online just to try it out.
1 cup low sodium soy sauce
4 1/2 tsp rice vinegar
1/3 cup dark brown sugar
Heat that in a sauce pan all together then add
Minced Garlic- to taste
1 Tablespoon Ginger Paste
1 cup salt
1 cup white sugar
Soak for 12+ hours, then air dry until tacky
Smoked on traeger with alder @ 180 for 2.5 hours
Cool to room temp. Turned out great.

Oh and I forgot, light rinse with with cold water and pat dry before air drying