T-6 months away: Just getting giddy with anticipation!

Discussion in 'Saltwater' started by yellowlab, Feb 3, 2011.

  1. yellowlab

    yellowlab Active Member

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    That's true Tom, I've also caught them on magenta and chartreuse. Sometimes when that color has been thrown to them a thousand times a change up in color and or size is the ticket. I'll go with a smaller size first before I change color.
     
  2. Porter

    Porter Active Member

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    I use a stout 6 on Pinks...TCR, which is probably more like a 7.5 weight. Before my TCR I used a 7 or 8 weight. On occassion I have hooked silvers, and once a steelhead when targeting pinks. Having, at minimum, a good strong fighting 6 weight is a good idea (IMHO).
     
  3. Chris Bellows

    Chris Bellows Your Preferred WFF Poster

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    i am not the biggest fan of pinks, but i think all of that is a little overkill. i prefer oilier salmon than pinks, but have had numerous saltwater pinks cooked just like i would fresh coho or chinook... which is simply with salt and pepper and maybe a wedge or two of lemon (either during if baking or after if grilling).

    of course, the key is not just to bleed the fish and ice them... but to remove their guts asap and pack the belly cavity with ice. i usually wait for the fish to bleed 5-10 minutes and then gut the fish and pack it with ice. no belly burn and it makes them much easier to filet later.
     
  4. DimeBrite

    DimeBrite MA-9 Beach Stalker

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    Let the pink salmon run drumbeat begin.

    I live very close to Picnic Point now, so I'll be fishing for them in September. Eating them off the BBQ? I don't think so. Best to brine and smoke the slimy critters.

    Hopefully the Japanese don't like the tast of pink salmon eggs or their runs will be destroyed by the commercial nets like our once very healthy S river wild chum runs.
     
  5. Jordan Simpson

    Jordan Simpson Active Member

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    Ah, I actually just read this after seeing it on the board for a while- I totally agree: one of the best lil' fisheries! Floating line, pink DDH leach or clouser (even a pollywog) and some tight lines!
     
  6. Gregg Lundgren

    Gregg Lundgren Now fishing on weekdays too!

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    DimeBright, I hope to see you down there starting in August, rather than September. I live less than 10 minutes away, and have done many a bonk, bleed, and BBQ; sometimes within an hour. Good table fare under those conditions. I mostly dedicate September to the Snohomish/Sky and the Skagit... that's when the smoking of mass quantities begins!
     
  7. salt dog

    salt dog card shark

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    I've been smiling reading this thread. LOTS of cabin fever going around for sure, but hey, I'm in. Best part of the run: perfectly flat August Sound with the motor shut down waiting for first light, and hearing the sound of splashing fish in the dark. As the morning starts to lighten up, motoring toward a pod that showed itself in the distance, then shutting down and gliding silently toward where you expect the pod to reappear, standing on the bow ready to cast. Sweet anticipation.
     
  8. DimeBrite

    DimeBrite MA-9 Beach Stalker

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    No worries, I'll be there in late August too (unless the silver fishing is hot at another beach). The last time I BBQed a freshly bled and iced pink straight from the saltwater it tasted like cat food. I must not have the gene.
     
  9. salt dog

    salt dog card shark

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    Been there. My dog wouldn't even eat it. Gotta brine for a couple of hours and let sit in the refrigerator a bit, otherwise they do taste poorly. Still not King or Coho mind you, but good clean protein. A lot of fresh water fish caught in turbid water taste like mud unless you let them sit in a salt solution. The brine draws out the impurities.
     
  10. markdmc

    markdmc New Member

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    Pinks from the beach is one of my top 5 fishing experiences in my 4 years in Washington. I only got a chance to do it in 2007, but it was thrilling. I had some time off and was able to hit PP midweek. Not much going on at dawn, but the low tides in the early afternoon were fantastically memorable. Me and maybe 2 or 3 others, sunshine, lots of biters, just great stuff. 6wt. intermediate line, comets and small pink over white clousers, both with bead chain eyes. I had a hard time landing them at first. It seemed they would hit and then come unhooked. I finally started landing them when I would strip set and then continue to strip hard and long 3 or 4 times until the fish seemed to turn for a run and keeping the pressure on was easy then. Anyone else had this experience with them? It seemed that they would move toward you for a few feet and I would lose them from lack of pressure.
     
  11. Tyler Speir

    Tyler Speir Artist

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    Yellowlab,

    Add me to your list :) I sold my boat last year and have no way to get out......

    I LOVE PINKS IN THE SALT
     
  12. tyeechuck

    tyeechuck Member

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    Two years ago I got my first about July 20th. Although the year wasn't as good for me than it was 2 years before that time I still can't wait. As far as fresh eating I only like them early season and mostly teriyakied and grilled after a short marinade the same day as caught. But oh what wonderful dry brinned heavy on flavor smoked, salmon dip can be made with them. So good that a social retard like me even gets invited to parties if I bring it.
    Jim