NorthWest Kayak Anglers
Regional Discussions => Oregon Kayak Fishing => Topic started by: rogerdodger on September 23, 2022, 06:45:21 PM
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"Old guy takes his old dog for a kayak ride, good things happen".
(https://i.imgur.com/WLWbamM.jpg)
CoosBay is currently open for all salmon with a restriction of 1 wild chinook for the season and 1 wild coho/day, max of 3 for the season (ends Oct.15) and any tagged wild coho count against our lake wild coho max of 5/year. Plus it gets 2m clipped chinook/year. So with a soft high tide near noon at the bridges, made for an easy day- launch by DQ (Charleston), work upstream to RR/North Bend bridges at high (maybe even jig a couple of pilings for a lingcod), then troll back to launch by 2pm.
With Pepper on the back, I carried 3 fall salmon rods- 360flasher/spinner or Brads, roatating flasher + anchovy with rotating helmet, I run 8oz cannoball with either rigging, and just for fun, spinning rod with a legendary (at least in Florence) Siltcoos spinner from NorthCountryLures&Flies- Pink bell hoochie. I was out Tuesday on a PB and netted a fat 15# 'white' coho for my friend (separate post/video on that soon), we saw lots of fish caught and lots of jumping coho. Thus the spinning rod, I target and catch jumping (uncomfortable) coho at the lakes each year.
2 hours in, no action but I had seen 2 fish caught (they ended up being the only fish I saw caught). Then a coho jump, then a second from the same fish, turn around with about 8 PB in the general area, toss that spinner back 30', rod into the cross holder, tick tick on the tip of the rod from the blade turning, and as I cross the area that rod buries. Several good runs, 3 massive acrobatics, and a surface power run, and the whole time I am loving my change to 3-0 single Owner hooks on my spinners and plugs. I could enjoy the battle because I had him. And then his last rolling acrobatics, right off the bow of the kayak, wrap the leader all around his body. Bad things can happen so I deploy the net fast and drop him in and he goes crazy, giving Pepper a bit of spray.
(https://i.imgur.com/0Tmdt4h.jpg)
got all the good stuff of the fight on the GoPro, 'Fish On' is at 1m30s
https://youtu.be/BkJBL5ALEjU
really fat fall coho, the fillets I got totaled 5 pounds from just a 26" fish! coho belly poke and some dill/lemon lox are in my future.
(https://i.imgur.com/WnRAZJr.jpg)
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Good job sir!
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You are one of my heroes. Excellent report.
:o
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Update- bellies and a collar are dry ice deep freezing now and I'm starting the gravlax cure on this pound of fillet.
(https://i.imgur.com/rCftf0S.jpg)
this coho really hit the spot because the ocean stone cold skunked me this year. I made 4 ocean salmon outings including going way offshore of Sunset Bay and Depot Bay and each time this year, where I was, the salmon were somewhere else. (Did have a cool salmon shark encounter out of Depot Bay, curious if anyone else might have out there?).
also, Go Cougs! ;D
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Update- bellies and a collar are dry ice deep freezing now and I'm starting the gravlax cure on this pound of fillet.
Nice fish!
Why go to the effort of sushi-grading the tummies & collar if you're gonna roll the dice with that fillet?
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Update- bellies and a collar are dry ice deep freezing now and I'm starting the gravlax cure on this pound of fillet.
Nice fish!
Why go to the effort of sushi-grading the tummies & collar if you're gonna roll the dice with that fillet?
unless I am mistaken, the gravlax 48 hour salt/sugar/dill/lemon zest cure makes it safe to eat. ¯\_(ツ)_/¯
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Update- bellies and a collar are dry ice deep freezing now and I'm starting the gravlax cure on this pound of fillet.
Nice fish!
Why go to the effort of sushi-grading the tummies & collar if you're gonna roll the dice with that fillet?
unless I am mistaken, the gravlax 48 hour salt/sugar/dill/lemon zest cure makes it safe to eat. ¯\_(ツ)_/¯
Just a heads up, most everything I've read on the internet suggests otherwise. From an FDA publication (https://www.fda.gov/media/80777/download):
Brining and pickling may reduce the parasite hazard in a fish, but they do not eliminate it, nor do they minimize it to an acceptable level. Nematode larvae have been shown to survive 28 days in an 80° salinometer brine (21% salt by weight).
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Update- bellies and a collar are dry ice deep freezing now and I'm starting the gravlax cure on this pound of fillet.
Nice fish!
Why go to the effort of sushi-grading the tummies & collar if you're gonna roll the dice with that fillet?
unless I am mistaken, the gravlax 48 hour salt/sugar/dill/lemon zest cure makes it safe to eat. ¯\_(ツ)_/¯
Just a heads up, most everything I've read on the internet suggests otherwise. From an FDA publication (https://www.fda.gov/media/80777/download):
Brining and pickling may reduce the parasite hazard in a fish, but they do not eliminate it, nor do they minimize it to an acceptable level. Nematode larvae have been shown to survive 28 days in an 80° salinometer brine (21% salt by weight).
that is excellent info, I saw something, can't locate it now, from either CDC or FDA about the Lox or Gravlax process being enough but now I'm thinking it might also have had some fine print about starting with fillet that had already been made safe by freezing. thanks!
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I use the FDA freezing guidelines per that document. I found my deep freeze chest freezer on max is well below -4 and I will freeze the salmon and keep it there for over two weeks (7 days is recommended) before use. I use it to make Lox, Poke, an Sushi. Been doing this for a couple years now and so far so good.
Do not trust a frost free freezer to accomplish the necessary limits.
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"Old guy takes his old dog for a kayak ride, good things happen".
I hope you were half as happy with the trip as Pepper (obviously) was. Nice fish. Nicer dog!