dadamunky
10/27/2013 10:28:00 PMNice dark coho for the green! How was the meat in that Coho? That is my normal spot in the pic.
BentRod
10/27/2013 10:33:00 PMCongrats on breaking into the Green. Hope it's the first of many. Have heard freezing the fillets and then thawing first can make the pin bones easier to remove. Haven't put that to the test yet though. So far I have just smoked mine with the pin bones in, but am new to smoking fish. Congrats on your success.
Bretts Dad
10/27/2013 11:30:00 PMDadamunky, the meat was pale. Hoping the brine and smoker make it worth keeping the fish otherwise I'll feel bad about keeping her.
Goldrigger1
10/28/2013 7:18:00 AMYou can get pin bones out with a "carrot (fruit) peeler". Get the bone in the slot and use your finger to hold on and pull it out. I saw it from a chef on YouTube.
IMO, those fish are too old. Too many hormones for too long. I've also heard Fukishima is still leaking radioactivity into the ocean. Not sure on how much but it may be best to not eat too many Pinks as they migrate that way during their life. Coho and Kings are said to feed in the Bering Sea near Alaska. I'm not sure on that, but read it on a website.
IMO, those fish are too old. Too many hormones for too long. I've also heard Fukishima is still leaking radioactivity into the ocean. Not sure on how much but it may be best to not eat too many Pinks as they migrate that way during their life. Coho and Kings are said to feed in the Bering Sea near Alaska. I'm not sure on that, but read it on a website.
Gringo Pescador
10/28/2013 7:55:00 AMFor pin bones, in the past I have left them in and pulled them after smoking (especially fresh coho & steelhead as it is harder to pull em). The meat will shrink back a little while smoking exposing the pin bones, then just take some (clean) tweesers and pluck em out.
mizm05
10/28/2013 9:57:00 AMI would've kept the Coho. She is right at the point where the meat could go either way. Could be orange, could be pale. I wouldn't be keeping any pinks right about now. That meat had to be pretty bad. Chum are slowly starting to roll through that area. The only thing I don't like about that bank is all the blatant snaggers that line up there. I usually venture to spots where you need waders and it weeds most of them out. Congrats on your catch!
pugduke
10/28/2013 10:44:00 AMJust a heads up here BD, you may want to check the regs. No bait allowed on that section of the Green,as I understand it not even scent can be used. Could be wrong though! Thanks for the report.
dadamunky
10/28/2013 10:49:00 AMBait is open now after oct 15th, so you are good.
mizm05 : Nobody at the beach anymore, all the snaggers moved to 18. 1-2 guys there a day, most fishing eggs or blue foxes, I even saw guys fly fishing down there this morning.
mizm05 : Nobody at the beach anymore, all the snaggers moved to 18. 1-2 guys there a day, most fishing eggs or blue foxes, I even saw guys fly fishing down there this morning.
mizm05
10/28/2013 11:46:00 AMGood to know. I'll try that area again. See if I can't find some chum. If I hit a decent silver in the process, bonus.
Bretts Dad
10/28/2013 2:15:00 PMThe pink was a late arrival, he looked really good on the outside but the meat is pale. As I said I won't keep any more fish this dark on the chance they might have good meat because odds are they won't.
sinkerswim
10/29/2013 12:32:00 PMMaybe it's just my inexperience but the coloring on that pink looks odd. You'd think the back and sides would be darker if the head was black? Well if nothing else you can turn him into some tasty crab meat :)
