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Available Fishing Guide:
Website: Salmon Eye Charters

Phone: (877) 777-4344

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Green River Report
King County, WA

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Details

10/15/2019
Chum Salmon
Morning
10/18/2019
3
1825

Caught this bad boy on tuesday of this week a lot of people out on the river good to see a lot ofbrothers out their caught one then people beside me starting catching things slowed down after noon... no signs of chum yet gunna wait for a new batch of fresh to come into the system...just smoked up a bunch of pinks in the little chef this week came out excellent need to make room for chums cheers !!
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Comments

quickdrawmagraw
10/23/2019 12:59:43 PM
You should invest in a vacuum sealer...
Tepa56
10/23/2019 6:03:18 PM
Yeah I should you think the meat last longer fresher that way ?
quickdrawmagraw
10/24/2019 2:00:44 PM
It will last much longer. Those ice crystals hinder quality really fast. I glaze my fillets with a light salt water solution and flash freeze them until just the surface starts to freeze, then vacuum bag them.
Tepa56
10/24/2019 6:33:37 PM
Thanks for the tip friend I'll try...be glad to know if you have any salmon smoking recipes you like to share...thanks
quickdrawmagraw
10/25/2019 7:33:55 AM
I use a super easy brine, mix 8 cups of water with 2 cups brown sugar and 1/4 cups of salt. Put fish in brine so that all the meat is in the brine, for 24 hours. Remove from brine, wipe any slime/brine off with paper towels. Let air dry for 2 hours or until the meats surface starts to get tacky. add pepper or spices of your choice if you'd like, Then smoke until your desired look is reached. I usually use no more than 2 pans of maple/cherry/apple or alder chips. I don't use them all together, but those are the best woods i found to use by themselves. Cherry is my favorite. Hope this helps man!
Tepa56
10/25/2019 11:00:14 AM
Thanks brother your tips will help out alot...I think that's what I did wrong last time I smoked some pinks I went straight from brine to smoker and they took forever to harden up...I've been saving some of my best catch coho for a Thanksgiving salmon turkey feast I want to make few kinds and even like a brown sugar candy one...thanks again be well brother man
quickdrawmagraw
10/25/2019 2:30:08 PM
No problem! also, if you want them to firm up a little faster, toss them in the fridge for a bit uncovered. I used to smoke with an electric smoker too, but got tired of the inconsistent temperatures and time it took. Ended up going with a Charbroil propane smoker. Even the thickest of king fillets are done in a couple hours.
Tepa56
10/25/2019 5:05:09 PM
Nice too bad I live in a apartment if not I get a charcoal one too ! So that's how you get that sticky coat was wondering why my first batch didnt have that I used mesquite wood which gave a bold taste still good...I'll try your recommendation for cherry wood for my next batch have a feeling that's the one !
quickdrawmagraw
10/29/2019 9:32:01 AM
Yeah mesquite is a pretty sharp smoke. Too sharp for fish in my opinion, works great for beef/red meat though!
Mike Carey
10/29/2019 6:26:02 AM
just a reminder, if someone harasses or trolls your comments you can delete the comments and notify admin so we can review the situation.
quickdrawmagraw
10/29/2019 9:38:39 AM
Thanks Mike, seems like a lot of the "pro's" here are resorting to negativity instead of some good old fashioned helpful hints or tips. These guys complain/harass when they see something that doesn't meet their standards rather than helping a novice out. Though I don't mind finding the humor in how arrogant they can be, because they are usually the ones throwing a film worthy fit when trailering the boat doesn't go right, or a crab pot line gets wrapped in the prop.. Karma, its a real thing!
Tepa56
10/29/2019 9:42:41 PM
Thanks brother mike I dont see the delete button for comments just the flag button ?
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Available Guide

Available Fishing Guide:
Website: Salmon Eye Charters

Phone: (877) 777-4344