Hunting Washington Forum
Other Activities => Fishing => Topic started by: seansfire on September 07, 2011, 10:12:36 PM
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I found the Quilicene River on accident so to speak and decided to try my luck. It was about dark when i got there Saturday night but i left with 1 at 28 inches and guess about 10 lbs. Went back on Sunday morning with my lady and we spent the day there and went home with 4 more that were about the same size. Needless to say it was a great weekend and i saw more fish there than i have ever seen in one place in my life. I did well on a small orange corkie and a split shot about 2 feet above it. Just for the record i got 3 of the 4 on Sunday in the mouth. The 4th came in just under the eyeball.
In case you dont know it is open from the bridge on Highway 101 downstream. I understand you are allowed 4 a day per license there.
If anybody might be willing to share a brine recipe it would be greatly appreciated.
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You have to be very carefull there it is a snagfest most days and big brother wears two different hats every day. I have seen days where it is elbow to elbow and you don't know who is who so just be careful down there. Its a cash cow honestly.
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That place can get pretty nasty. The water is so clear and shallow that when the fish run in people start going nuts. A few guys I know have had confrontations with the tribes there resulting in a few fights and broken fishing gear. On the good side though, the fish that come out of there are usually always super bright and haven't lost any flavor since leaving the salt.
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all 5 of the fish we got were perfect. didnt see any natives but did run into a couple freindly quilbillys. no game cops either. thanks for the heads up though.
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This is my favorite brine recipe. I got it from the Salmon University site. It's called Salmon Candy. It turns out perfect salmon every time as long as you don't over do it in the smoker.
4 cups brown sugar
1 cup salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon cayanne pepper
Mix everything together very well then rub a liberal amount onto each fillet and put in a sealable container for 24 hours. Turn and shake every now and then. Take it out, rinse it off, dry it off real good and put it in the smoker. Use woodchips of your choice. I like hickory and apple. Change the chips every 2-3 hours. Depending on thickness of your fillets and type of smoker you have check after 6 hours or so. Smaller fillets take about 6 hours, large fillets take up to 10. Good luck and congrats on your catch.
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thanks ripper for the recipe. i will try it on the next batch for sure. i have a big chief electric smoker that i can do about 10 lbs of filets at a time in.
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Perfect, thats what I have.
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Ripper- I've been using the same brine, only with 3-4 qts of water. You're using a dry brine? I've been thinking of trying it that way.
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just curious if anybody has been out to the Quilicene in the last few days? Any fish coming up still or is the run done?
