Northwest Fishing Reports

cut kokes into three hunks. brine and smoke half way. put in half pint jars, with a bit of garlic, and vinegar that the sliced halepeno peppers are in. place a few slices in each jar. can as usual, 100 minutes, at ten lb min. this is the best, and most special "smoked salmon", i have ever ate. i hav...

cut kokes into three hunks. brine and smoke half way. put in half pint jars, with a bit of garlic, and vinegar that the sliced halepeno peppers are in. place a few slices in each jar. can as usual, 100 minutes, at ten lb min. this is the best, and most special "smoked salmon", i have ever ate. i hav...

the quality of fish you pull out of the smoker, is not better than what you put in. the old adage, well, its good enough to smoke", is bull. if you would not eat it fresh, its a waste of time to smoke it. i rinse my fish well, after brining. i put em on the racks of my big chief, and place a small f...

long ago, like back in 88' or so, i was plunking down on the lower puyallup, about at frank albert road. i was using the right gear, per se. but i was missing all my bites. i was using the same hook i do for drifting. a 2'0. well, down comes this old man, says hi. and he got a fish on every bite. an...