It's That Time Of Year!!! SRCs on the Cowlitz!

Breck

The Whisky Guy
#16
Giving proper credit to the creator of that fly has nothing to do with spelling.
Will it make you feel better if I change it? Before now, I had never heard of a "Kinney Reverse Spider". Upon Google imaging the two patterns, my fly has aspects of both and neither. Perhaps I should give myself credit for creating my own Reverse Spider pattern?
 

Breck

The Whisky Guy
#19
Yeah, thats the worst part about taking the kids fishing for stockers...white "see-thu" meat. I bet these stocker SCR are nice and pink/orange.
The meat is beautifully colored and very tasty. Lots of fat, too. One of my favorite fish to put in the smoker. I also like to fillet them and then remove the skin from the fillets. Dredge in seasoned flour, then a dip in a wash of evaporated milk and eggs, then a coating of bread crumbs. They then go into a glass baking dish with a stick of melted butter and into the oven to fry in said butter for about 20 min.
 
#20
The meat is beautifully colored and very tasty. Lots of fat, too. One of my favorite fish to put in the smoker. I also like to fillet them and then remove the skin from the fillets. Dredge in seasoned flour, then a dip in a wash of evaporated milk and eggs, then a coating of bread crumbs. They then go into a glass baking dish with a stick of melted butter and into the oven to fry in said butter for about 20 min.
Now that sounds good! I've never removed skin from fillets (salmon), is it difficult?
 

KerryS

Ignored Member
#21
Will it make you feel better if I change it? Before now, I had never heard of a "Kinney Reverse Spider". Upon Google imaging the two patterns, my fly has aspects of both and neither. Perhaps I should give myself credit for creating my own Reverse Spider pattern?
Whatever.
 

Old Man

Just an Old Man
#22
It's still a reversed spider. Just the feathers are a different color. People always are changing feathers on flies, but in the end they are still what they are.
 

Breck

The Whisky Guy
#23
Now that sounds good! I've never removed skin from fillets (salmon), is it difficult?
Not terribly difficult. A razor-sharp fillet knife is the key. Put the fillet skin side down on a cutting board. Start at the tail end of the fillet. I usually grip the very end with my fingertips of my left hand and run the knife at a slight angle between the skin and meat. Usually comes off pretty easily.
 

Old Man

Just an Old Man
#25
Isn't there a limit on the amount of those Sea runs. I know the size limit is over 12". Plus the take is 2 fish, If you are fishing in a lake and the stream the take is 5 fish. But you didn't say you were in a lake also.

Plus not many people here show pictures of dead fish. And Showing pictures of dead fish that are protected damn near every place else is kind of frowned upon.
 

Breck

The Whisky Guy
#26
Isn't there a limit on the amount of those Sea runs. I know the size limit is over 12". Plus the take is 2 fish, If you are fishing in a lake and the stream the take is 5 fish. But you didn't say you were in a lake also.

Plus not many people here show pictures of dead fish. And Showing pictures of dead fish that are protected damn near every place else is kind of frowned upon.
Oh boy, here we go. There is a daily bag limit, per angler of hatchery SRCs on the Cowlitz of 5 fish. I would never retain a fish under 12" anyway. If you look at the photo, there isn't a fish under 13" to 14".

These fish were legally harvested and eaten, not wasted. If I put up a photo of a legal limit of hatchery fish, I really don't give a fiddler's fart if it's "kind of frowned upon". Far too many people around here are quick to criticize and spray sanctimonious negativity all over threads. Excuse me for wanting to share something with my peers that gives me a lot of fun and entertainment. They are called "harvest trout" for a reason, folks.
 
#27
Plus not many people here show pictures of dead fish. And Showing pictures of dead fish that are protected damn near every place else is kind of frowned upon.
Seems like they cleared that up when they mentioned these are hatchery fish. They're even clipped. Also, thanks for sharing Breck.
 

Old Man

Just an Old Man
#28
Oh boy, here we go. There is a daily bag limit, per angler of hatchery SRCs on the Cowlitz of 5 fish. I would never retain a fish under 12" anyway. If you look at the photo, there isn't a fish under 13" to 14".

These fish were legally harvested and eaten, not wasted. If I put up a photo of a legal limit of hatchery fish, I really don't give a fiddler's fart if it's "kind of frowned upon". Far too many people around here are quick to criticize and spray sanctimonious negativity all over threads. Excuse me for wanting to share something with my peers that gives me a lot of fun and entertainment. They are called "harvest trout" for a reason, folks.
They are also called harvest trout in the Stilly but you have to release them. They are called Harvest trout because they return to the rivers about the time they harvest the crops. This was the way it was explained to me over 50 years ago.
 

Breck

The Whisky Guy
#29
They are also called harvest trout in the Stilly but you have to release them.
Like I said earlier in this thread, I would NEVER kill a wild trout, whether it was legal to do so or not. These are HATCHERY fish. They return to the Cowlitz every year by the hundreds of thousands. These SRCs are a widely ignored fishery on the Cowlitz. In fact, most of the gear salmon/steelhead guys consider them a nuisance as they tend to relentlessly steal bait intended for larger species. My retaining 5 fish on a couple of days throughout the year doesn't even make the tiniest dent in the population. I will not apologize for legally retaining hatchery trout when they come into the system in great abundance.