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[chris gadsden]

PV Breakfast Club

I have thursdays and fridays off school this semester.  Most of my fishing will be done on those days.  

A trip will be held as the run of coho will be good this year if the water condiions do not blow out the river like it  did last year.

One coho is in the hatchery now.

Of course there is always the Chehalis.

Another fun year of coho ahead but so not to hijack my own thread another trip to the Thompson may happen again after the Senior games and before Operation Barbeque part 2

4 of my 8 jacks are now brewing in some brine now nearly ready for the smoker.

Tasty little chaps they are.

[bigguy]

are most jacks white?

[chris gadsden]

Mixed. I got 7 red's and 1 white.  

Gary was there after us 2 and 2.

However these fish are not like the Chillwack\Vedder whites, The Fraser River chinooks are both top drawer as Shell Busey would say.

In all fairness the fresh whites that come into the Vedder are ok smoked but just not as good as the early run Fraser River springs and the chinooks passing throught the system now.

[chris gadsden]

Im sure a White Jack Spring would be very tasty!

They are and one is going in the smoker shortly.

[chris gadsden]

Just had the first taste of the smoked Thompson jacks, a piece of a white and a red. Both were top notch eating.

Easy brine to make of just rock salt and brown sugar.

Mixed one cup of rock salt and one and a half cup of brown sugar in one quart of hot water to help disolve both. A little while later add another quart of cold water.

Add fish when solution is cold, I cut them in half (lenght ways)

Being not that thick of fish I brined them for 8 hours, some would say less.  Then it depends how hot your smoker gets but my Little Chiefs are old so had the fillets in for 8 hours and they turned out so so good.   I use hickory chips by the way.

A simple recipe but we like it.

They will not last long, better go back to the Thompson for more.

[canoe man]

yeah chris keep it simple
smoking is bad for you lol
plus how do you find papers big enough  

also how do you smoke with the outside temp so high
cnm