Im getting the pinks itch!!! when can i have at em?

[blurock]

Hopefully painting the pump on Friday so I can take the Willie out in the salt without worrying too much!
They have to be out in the sound cause there have been sightings in the Snohomish already!

[Matt]

Blurock, PM me for some tips on the salt. I've been fishing it every day since the opener.

[Bassin253]

When they do show up should I go to redondo or dash point? I live about 2min from redondo but I've heard there is alot more that cruise by dash point what do you guys think prob wont matter but thought I would ask.

[kavykid2k6]

pinks are in sequim bay!! heard multible reports of people catching them out there. also alot of very mad king and silver fishermen out in front of the bluffs in port angeles. said they cant keep them off the hook. ill be going out this weekend and giving it a try!

[Fish_Bait111397]

Theres pretty good numbers of pinks at Hoodsport... im heading out tomorrow to see if my catch card can lose its virginity.

[Fish_Bait111397]

Theres no pinks at hoodsport !

2nd salmon from the salt.

[Jaksonbrown]

They are coming... and they are big!!! We caught multiple pinks over 10lbs at Neah Bay last weekend. They were hitting our green hoochies we were using for Kings. They smoked up ok... but I gotta say... they pale in comparison to Kings and Coho...even in the smoker.

[Gringo Pescador]

They smoked up ok... but I gotta say... they pale in comparison to Kings and Coho...even in the smoker.

Ha! That is why I smoke em all up, package em, and hand em out to friends and family, take em to parties, make dip, etc. (it is still better than store bought). Then I keep the kings, coho, & steelhead for myself:-$

[Bodofish]

They smoked up ok... but I gotta say... they pale in comparison to Kings and Coho...even in the smoker.

Ha! That is why I smoke em all up, package em, and hand em out to friends and family, take em to parties, make dip, etc. (it is still better than store bought). Then I keep the kings, coho, & steelhead for myself:-$

Hehehehe yeah me too! I vac pack 'em up and everyone thinks they're special. They do make good dip. I used to can them up with onions and stuff and you just drain off the stock and add the mayo or vinegrette and they make a b1tch'in sandwich.

[Gringo Pescador]

They smoked up ok... but I gotta say... they pale in comparison to Kings and Coho...even in the smoker.

Ha! That is why I smoke em all up, package em, and hand em out to friends and family, take em to parties, make dip, etc. (it is still better than store bought). Then I keep the kings, coho, & steelhead for myself:-$

Hehehehe yeah me too! I vac pack 'em up and everyone thinks they're special.

Too funny, I know exactly what you mean.

Go to a party, walk up to the host...

Gringo: "I brought a home-smoked salmon fillet along with some crackers and cream cheese to put out for people. Oh, and SSHHH - I brought an extra fillet just for you."

Host: "Really? For me? Awesome! Let me put this away and make YOU a drink my friend!"

[Gringo Pescador]

They smoked up ok... but I gotta say... they pale in comparison to Kings and Coho...even in the smoker.

Ha! That is why I smoke em all up, package em, and hand em out to friends and family, take em to parties, make dip, etc. (it is still better than store bought). Then I keep the kings, coho, & steelhead for myself:-$

I used to can them up with onions and stuff and you just drain off the stock and add the mayo or vinegrette and they make a b1tch'in sandwich.

My grandma used to can salmon - I LOVED it. Never tried to do it myself - is it very hard/involved?

[natetreat]

Ha! That is why I smoke em all up, package em, and hand em out to friends and family, take em to parties, make dip, etc. (it is still better than store bought). Then I keep the kings, coho, & steelhead for myself:-$

I used to can them up with onions and stuff and you just drain off the stock and add the mayo or vinegrette and they make a b1tch'in sandwich.

My grandma used to can salmon - I LOVED it. Never tried to do it myself - is it very hard/involved?

You need a pressure canner, and a good recipe, but it's like making jam. We can a lot of stuff and we have a big pressure canner, it's a lot of fun. I've tried this recipe RECIPE last year and it was delicious. Salmon salads and dip are great from this stuf f. I've also canned crab, and chowder too.

This its the basic recipe from Ball, the classic canning people. ball recipe

[natetreat]

The jalepeno recipe, I realized that there are more than one in the link. Meh.

[jake_k]

I cant wait for the pinks to be in near shilshole. Even if they don't taste good (we use ours for dog food) they are so much fun to catch. last pink run i also got a 6 LB coho on an ultra light it was the most fun i ever had fighting a fish.

[MarkFromSea]

I skin salmon before canning by placing the beheaded and definned fish in hot water, right out of the tap is usually hot enough. Let the fish soak in the hot water for a few minutes, at some point start picking at the edges of the skin, it'll come off of the salmon REAL easy if the water is hot enough. A little trial and error and it'll be just fine. It's pinks, and you're gonna cook em a couple hrs somewhere around 220-230 degrees when under pressure. After skinning, I shove the fish in the jar and cut the fish at the appropriate height. Bones and flesh get pressure cooked. I look at the instructions every time I can meats and follow them as food poisoning is not what it's all about. I'll add whatever seasoning I feel like and always change it up as it'll end up in a sandwich or dip and you can season to taste later when you're ready to eat. None of it is rocket science, for the cost of a pressure cooker and a few jars you'll have canned salmon for the Super Bowl!