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How many Fraser River pink salmon have you kept in 2009?

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Author Topic: 2009 Fraser River pink salmon  (Read 226302 times)

Easywater

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Re: 2009 Fraser River pink salmon
« Reply #465 on: September 11, 2009, 07:21:48 AM »
Quote from: Nibbles on September 11, 2009, 01:35:57 AM
I have to try the jig thing and does Rodney still have his special spoons for sale?  I checked a few shops and they are out of pink buzz bombs.

Rod has an ad in the Buy & Sell section for his lures.

Walmart usually has a good selection of buzzbombs.

Berry's has a decent selection of spoons and the parts to make the jigs.
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reeler

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Re: 2009 Fraser River pink salmon
« Reply #466 on: September 11, 2009, 08:06:16 AM »
Steveston Hardware had lots of pink buzzbombs yesterday
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shaunm

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Re: 2009 Fraser River pink salmon
« Reply #467 on: September 11, 2009, 08:07:55 AM »
Are you fishing these jigs under a float?
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Easywater

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Re: 2009 Fraser River pink salmon
« Reply #468 on: September 11, 2009, 08:29:30 AM »
I never use a float but I have used a rig called 'Adjust-A-Bubble' which is a float you fill with water to act like a weight.

Most of the time I use a buzzbomb by itself or a pencil or barrel weight with the spoons or jigs.
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Nitroholic

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Re: 2009 Fraser River pink salmon
« Reply #469 on: September 11, 2009, 10:13:48 AM »
mmmmm  ;D

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CanadianDavid

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Re: 2009 Fraser River pink salmon
« Reply #470 on: September 11, 2009, 03:22:31 PM »
Quote from: Nitroholic on September 11, 2009, 10:13:48 AM
mmmmm  ;D



Look great. You bake it with oven for how long time
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Clarki Hunter

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Re: 2009 Fraser River pink salmon
« Reply #471 on: September 11, 2009, 03:48:23 PM »
Recipe please!!!  Those look YUMMMYYY!!
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Nitroholic

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Re: 2009 Fraser River pink salmon
« Reply #472 on: September 11, 2009, 04:25:36 PM »
dry brine consisting of demura brown sugar, sea salt (non iodized), couple cloves of garlic, and pepper. thats it  ;D. 24 hours in the brine, about 8 hours on the racks to dry, then 5 hours in the smoker. Quick glaze of maple syrup then I put it in the oven at the lowest my oven would go, 170 degrees for 3 hours.

Tastes pretty good.  :)
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UFC

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Re: 2009 Fraser River pink salmon
« Reply #473 on: September 11, 2009, 06:45:21 PM »
Quote from: shaunm on September 11, 2009, 08:07:55 AM
Are you fishing these jigs under a float?

To fish jigs properly in the Fraser or Harrison you pretty much need to be in a boat, as they don't work as well being cast and retrieved from shore. I don't use a float with them. They are worked best by jigging very lightly as they move downstream with the current.
I find in smaller rivers they can be used well under a float.
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drock31

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Re: 2009 Fraser River pink salmon
« Reply #474 on: September 11, 2009, 06:47:28 PM »
fished deas island today from 2-3 pm. Saw 1 fish rise and caught a male.  Everyone I talked to said they hadn't seen any either. Has long does this run typicaly run for?
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koko

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Re: 2009 Fraser River pink salmon
« Reply #475 on: September 11, 2009, 06:57:54 PM »
Was at Ducan bar last night, very few caught I guess most of them are futher up.
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redtide

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Re: 2009 Fraser River pink salmon
« Reply #476 on: September 11, 2009, 07:20:49 PM »
any idea if there was a commercial opening this morning? gonna head out early tommorrow and see if i can nail a couple myself.
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koko

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Re: 2009 Fraser River pink salmon
« Reply #477 on: September 11, 2009, 07:55:51 PM »
There has been some commercial fishing out, don't matter go out and have some fun anyway. I remeber i don't bother for pink and just look for Coho, time is different and every body know how to fish, competition is high.
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Clarki Hunter

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Re: 2009 Fraser River pink salmon
« Reply #478 on: September 11, 2009, 08:44:12 PM »
Quote from: Nitroholic on September 11, 2009, 04:25:36 PM
dry brine consisting of demura brown sugar, sea salt (non iodized), couple cloves of garlic, and pepper. thats it  ;D. 24 hours in the brine, about 8 hours on the racks to dry, then 5 hours in the smoker. Quick glaze of maple syrup then I put it in the oven at the lowest my oven would go, 170 degrees for 3 hours.

Tastes pretty good.  :)

I'm not sure I follow you.  24 hours covered in the dry mixture?  Then 8 hours hanging on a rack... then 5 hours in a smoker? 
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Nitroholic

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Re: 2009 Fraser River pink salmon
« Reply #479 on: September 11, 2009, 09:05:44 PM »
Quote from: hookmeup on September 11, 2009, 08:44:12 PM
I'm not sure I follow you.  24 hours covered in the dry mixture?  Then 8 hours hanging on a rack... then 5 hours in a smoker? 

yup, 24 hours in the brine, wash it off and let it air dry for ~8 hours. Then I smoked it for ~5 hours and finished it in the oven for 3 more just to dry it out a bit more.
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