Blood on my waders, pinks on ice

Discussion in 'Saltwater' started by Gregg Lundgren, Aug 16, 2013.

  1. Gregg Lundgren

    Gregg Lundgren Now fishing on weekdays too!

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    Finally, I found some pinks. I was 4/5 this morning, and into some hot fish. Three bucks and a hen that were all good size. The hen was as large as the bucks. I haven't seen that very often when they are larger fish.

    OK, I can take a day off from fishing now if I want. I had been in a funk way too long, and was starting to feel anxious about putting all this time in. You need some tugs once and awhile!;)
     
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  2. pbunbury

    pbunbury Tights Lines

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    Congrats! Glad to hear you had some success.
     
  3. mtskibum16

    mtskibum16 Active Member

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    This thread is worthless without pics! ;)
     
  4. Gregg Lundgren

    Gregg Lundgren Now fishing on weekdays too!

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    Well, I could take a picture of (8) filets, minus (2) in about an hour. Two fish had deep orange meat, the other two were a bit more pale. Makes it easier to decide which make the BBQ vs. the smoker.

    I bought a 'Knives of Alaska' "Coho" filet knife. Wow! This thing makes the job easy!:)
     
  5. DimeBrite

    DimeBrite MA-9 Beach Stalker

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    Grind up those fillets and make a pink meatloaf! Then post a picture.
     
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  6. Evan Burck

    Evan Burck Fudge Dragon

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    I made pink sausage in 2011. Plan to do it again.
     
  7. Tony James

    Tony James Member

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    Please . . . no pictures of pink sausage! :eek:
     
  8. plaegreid

    plaegreid Saved by the buoyancy of citrus

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    I only send those to my girlfriend. Except the one time I mis-typed her email address... :oops:
     
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  9. Porter

    Porter Active Member

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    Weiner!!!!!
     
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  10. flyfool

    flyfool Active Member

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    I feel your pain. Except I clicked "send to all". Mom still ain't speaking to me.
     
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  11. Jason Rolfe

    Jason Rolfe Wanderer

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    Wouldn't mind hearing more about that. Recipe or something. Sounds interesting. I'm slowly accumulating more and more salmon in my freezer, need to find some fun ways to prepare it.

    J
     
  12. ten80

    ten80 Active Member

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    Evan and I prototyped the pink sausage two years ago and it was OK, but not awesome. Pink salmon, garlic, spinach, feta cheese, salt, and pepper in cellulose breakfast sausage (ie pinky-size) casing. It was pretty good, but very dry! This year we will repeat the attempt but some pastured pork fat will solve the dryness issue. Will also use natural casing to make brautwurst size as larger sausages are a lot faster to fill!
     
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  13. Porter

    Porter Active Member

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    Do they fit in a snugpie?
     
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  14. hikepat

    hikepat Patrick

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    Think I will stick to salmon patties. Barbacue then flake the make into patties then bread and fry. Yum
     
  15. Richard Torres

    Richard Torres Active Member

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    Nicely done Gregg, and it was nice to meet you too a few weeks ago at Picnic.

    Interesting.....I'm sure they taste great. Do you add anything else to it?
     
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