One you’ve got the hang of tying the basic Egg Loop, try the pimped version. It’s great for back-bouncing, side-drifting, mooching and more!
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From the monthly archives:
October 2006
Flatlining Kwikfish for king salmon is one of my all-time favorite things to do. When a big chinook eats your plug and starts shaking his head, it’s a feeling like no other. Ready to get in on the fun? I’ll show you how.
First, a quick definition: Flat-lining refers to backtrolling plugs like Kwikfish or FlatFish without any weight — kinda like you would run a Hot Shot for steelhead.
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A nice little striper munches what he thinks is a shad, gets abducted by aliens and then is sent on his merry way…
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While catching a big, bright king salmon is a thrill, eating one is often even more of a joy — provided you know what you’re doing.
I’ve heard way too many horror stories of good salmon gone bad during the cooking process, coming out too dry or too mushy or too fishy or too charred. If you-re one of the folks who-ve been down that road before, I-m going to help you out. I’m going to teach you how to make cedar plank salmon, a treat for your taste buds and one of the most sure-fire ways to prepare a bright red fillet of salmon.
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Like I’ve said before, it fires me up to see kids catch big fish.
This is 8-year-old Jake Walker (getting a helping hand from dad, David) of Northern California with a chrome 35-lb. king salmon he caught while on a guided trip with me in October on the Lower Sacramento River.
The big king ate a silver/chartreuse K14 Kwikfish with a sardine wrap and took 20 minutes to subdue.
Nice job, Jake!
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So, you just went out and caught a mess of trout. Now what? Smoke ‘em if you got ‘em, that’s what! Smoked trout and landlocked salmon is a fantastic treat and making up a batch is super easy to do.
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