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With trout season here, it’s time to bust out the trick Jedi stuff! Before we go on, let’s make a little pact here. I’ll divulge my favorite stream trout getter — the “Red Curtain of Death” (RCD) — if you promise to practice a little catch-and-release. This method has been so stinkin’ deadly for me in the past that I fear you guys could go out and clean out a creek with it. So, keep a fish for two for the pan and let a few go too, okay? Deal?
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If you’re sick of the malls and the holiday traffic’s driving you nuts, here’s a little tip: stay home and make everybody on your Christmas list some smoked salmon jerky this year.
I’ve made a ton of smoked salmon over the years and, through much trial and a ton of error, I’ve got the process down pat. Now, I can expect a quality product each time. However, in recent years, I’ve been making little test batches of salmon jerky along with the traditional smoked variety and it’s become my most requested Christmas gift. Salmon jerky is easy to make, keeps longer than regular smoked salmon and is a great finger food/appetizer. Here’s how to do it:
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!
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.
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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