Post by: lawdog on June 15, 2011, 07:54:50 PM
Post by: jechicdr on June 15, 2011, 07:55:44 PM
Post by: 50CalJim on June 15, 2011, 07:58:34 PM
Post by: wildmanoutdoors on June 15, 2011, 08:14:16 PM
Post by: bowtech721 on June 15, 2011, 08:15:28 PM
Post by: wapiti hunter2 on June 15, 2011, 08:45:39 PM
Post by: JackOfAllTrades on June 15, 2011, 08:54:42 PM
-Steve
Post by: MtnMuley on June 15, 2011, 08:58:54 PM
Post by: Fishnclifff on June 15, 2011, 09:17:59 PM
They stay firmer and taste better.
We usually bbq them and smoke a bunch of them.
Post by: mallard79 on June 15, 2011, 10:14:45 PM
If ya catch them in the river, gutem/gillem and bury them in ice.
They stay firmer and taste better.
We usually bbq them and smoke a bunch of them.
X2 gut them imediately!!!!! And if the have much color or a hump.......dont bother keepin em unless you smoke it or need crab bait. :twocents:
Post by: TheHunt on June 15, 2011, 10:15:55 PM
Post by: Gobble Doc on June 15, 2011, 10:16:26 PM
Post by: Button Nubbs on June 15, 2011, 11:04:43 PM
Post by: FC on June 16, 2011, 12:12:03 AM
If ya catch them in the river, gutem/gillem and bury them in ice.
They stay firmer and taste better.
We usually bbq them and smoke a bunch of them.
If they are chrome bright they are fine cooked/smoked as any other salmon but bleed them immediately and get them in ice. They seem best as patties or off of the BBQ. Stock up on white vinegar to cut the slime off of your counter top and your hands. Skin them before cooking for best results.
Post by: RightPlace-RightTime on June 16, 2011, 02:42:56 AM
Post by: MADMAX on June 16, 2011, 04:33:33 AM
Post by: JackOfAllTrades on June 16, 2011, 09:55:37 AM
How bout good old fashioned, CATCH AND RELEASE :twocents: :twocents: :twocents::yeah:
Nothing wrong with that! In years past we'd only keep every other two we landed.
-Steve
Post by: dirty24d on June 16, 2011, 10:22:28 AM
Post by: quadrafire on June 16, 2011, 10:31:22 AM
I love fried salmon. And the Pinks I have tried it with were excellent.
I make Fish tacos w/ fried salmon.
Post by: NRA4LIFE on June 16, 2011, 10:50:07 AM
I also fish only in the salt. I gut immediately and get them on ice.
Post by: jackelope on June 16, 2011, 11:43:46 AM
From the salt they're fine to eat however you like to cook salmon. A little more oily than kings, silvers or sockeyes but still plenty good.
From the river catch and release. They're tons of fun on light tackle or flyfishing gear and they're more than willing to eat flies if they're unmolested by the meathunting crowds. We catch lots of them from my driftboat on the Sky. All you have to do is get away from the crowd.
Post by: dirty24d on June 16, 2011, 03:34:36 PM
Post by: FC on June 16, 2011, 03:48:51 PM
the being a bit more oily part is why they turn out so great in the smoker, because they dont get all dried out. At least thats what i think...
The oilier the better for smoking, black cod is about as oily as it gets and for me too much so to eat any other way besides being smoked and it is as good as it gets for smoked fish.
Post by: BallisticsNut on June 16, 2011, 03:51:03 PM
(Small edit) High Temperture does not mean open flame! Grill should be around 450 degrees and no open flame!
Post by: jeepster on June 17, 2011, 12:13:18 AM
the way i cook em, well i fire up an alderwood fire, and use/make a foil pan, put a lil veg oil in it, book the fish(i think some call it butterflying the fish), and ad salt, pepper in = small ammounts, and brown sugar, and garlic powder 2x as much as the s&p, but dont over do it. slice some onions and lemons, and butter. put thin slices of butter all over the fish, and then lay down the onion slices, and squirt lemon juice over it. put on med low heat untill the oil heats up, then cover, and wait till the white goodnes rises from the center. put on the hotter part of the fire for a few minutes, and then take it off the heat and let the fish cook itself. serve with fire roasted corn or yukon gond potatoes and grilled asparagus (brush w dill, 2&p, and olive oil) and a side of caeser salad, and drink something like alaskan amber. the key is to let the meat release its oils, then heat it up, and once hot, let the fish cook itself.
i think of it kinda like the old carpenters saying "its easier to cut off than it is to cut back on".... meaning, if its undercooked, its easier to put it back in the heat till its done.... the key to a good pink salmon dinner is that small window of almost done, to done.... once its done, its almost overdone........
a humpy prepared like that with half a dungeness crab baked in white wine, butter, and parsley/cilantro....
well, it maybe a lowly pink salmon, but we all know that people will pay $60+ a plate for a similar meal in a nice resteraunt just to get some nasty hormone injected atlantic salmon :twocents:
Post by: jeepster on June 17, 2011, 12:15:06 AM
make good xmas presents too.
oh yeah id save my pinks from when the extended familly came, and id tell them it was wild pacific salmon i caught myself................... unless they are from washington/oregon/alaska/bc, they wont know any better :twocents: :chuckle:
Post by: KNOPHISH on June 17, 2011, 11:56:09 AM
Post by: lawdog on June 17, 2011, 12:02:05 PM
Post by: jackmaster on June 17, 2011, 12:04:32 PM
Post by: Alchase on June 17, 2011, 12:09:27 PM
make good xmas presents too.
oh yeah id save my pinks from when the extended familly came, and id tell them it was wild pacific salmon i caught myself................... unless they are from washington/oregon/alaska/bc, they wont know any better :twocents: :chuckle:
Tell them it's Copper River Salmon, lol
:hello: