2014 Salmon SlayRide Derby October 18 (Hoodsport, WA)

That's an awesome looking gayotaku

Awesome!  And I finally found a way to make the smoked chum palatable so I may need more by then.

Whats the secret?!

I smoke it real good, cut it up into small pieces and use it in this:
http://nookandpantry.blogspot.com/2007/07/farfalle-with-smoked-salmon-cream.html

I have used it with or with out artichoke hearts.  I liked it either way.  There was another really good recipe we tried, but this was so easy even I could do it with good results.  I also added a lot of broccoli.

Other than this, the only other way I can think of to make it palatable would be to convert it into Dungeness crab by soaking it in a pot.

That's an awesome looking gayotaku

+1

I will be there. Won't be able to make ORC, so I will have to get my new kayak up there.

Wobbler

The chum I caught at the last slayride  had orange/pink, firm flesh.  Immediately after catching it, I bled it, and put it in a catch bag on ice.  Probably would have been better to gut it on the water, but I forgot the weigh-in was about length, not weight

The flyer said weight, so it wasn't you.  I also didn't bleed/gut mine either since I thought it was weight.  Bleeding and gutting had a huge impact on quality for chum.  Let's hope it ends up as a length contest for this year too.

This year it'll be by weight. The last minute change was due to someone forgetting the scale.... I'm not going to say who...but it wasn't me

Length is mo betta!

Length is mo betta!

+1.  That way the fish tastes better, too.

+1. On length.  Less likely to waste a fish due to not bleeding it.  Either way it will be a blast

Ok...ok..length it is.

Spoke to Wilderness Systems Pro Staffer CJ Siebler yesterday. We are changing up the Commander to the New Thresher Offshore kayak (recently released at icast in Florida) as the First Place Prize. He and Matt Grisso are both from the SoCal Chapter of Heroes On The Water and will be flying up for this tournament.
BIG UPS to Wilderness Systems for their huge support!

Spoke to Wilderness Systems Pro Staffer CJ Siebler yesterday. We are changing up the Commander to the New Thresher Offshore kayak (recently released at icast in Florida) as the First Place Prize. He and Matt Grisso are both from the SoCal Chapter of Heroes On The Water and will be flying up for this tournament.
BIG UPS to Wilderness Systems for their huge support!

That's great news Dino.
Appreciate all the work you're putting into this . I will be there.

Just met with owner of Sunrise Motel and Dive Resort in Hoodsport, we will hold the weigh-in and awards ceremony on their back deck. We are also thinking about a possible Potluck or cookout that night during the awards ceremony if there's enough interest and I am hoping to get a keg donated. The Sunrise Motel is offering a 10% discount if you would like to rent one of their units. They also have a Dorm style room that sleeps up to 14 but requires a minimum of 7 persons for $20 per night with a minimum of 2 nights, so some of you may be interested in coordinating to share the Dorm. For those of you bringing family, Hoodsport has shops, a winery and casino nearby. Here is a link. http://myweb.hcc.net/sunrise/
The nice thing about Sunrise Motel is it is right in front of  the area that most will be fishing, it is just passed the hatchery. For those staying at Sunrise, you should be able to launch right off the back deck, they have a boat dock.

Also spoke with the owner of the Hoodsport IGA Market, they will allow us to park in their lot for launching at the public beach directly across from them. We will also set up the Morning Check-In at the IGA parking lot.  We will only be set up at IGA until 9am that Saturday Oct. 11, after that you need to check in at the Sunrise Motel.

If you are not interested in staying at the Sunrise Motel or it gets booked up, campsites are available at the Potlatch Park and a little further up the road past Sunrise Motel is another RV and Motel.

Sounds like I will be there!  Stoked to come up and put the Thresher 140 to work on some salmon!

Awesome! It's in my area!