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Website: Bottom to Top Charters

Phone: (406) 321-0504

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Area 8-2 Ports Susan and Gardner Report
Washington

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08/08/2015
Downriggers
Pink Salmon
Pink
Cloudy
Flasher/Lure
Morning
08/09/2015
5
1200

Launched out of Everett with my dad and brother at 6am and headed to Mukilteo. The marine forecast called for high wind and 1-2ft wind waves early morning so I didnt want to make the trip to posession in my 16ft boat. Set the lines down 35ft just past Mukilteo and had the 1st fish in the boat soon after. We continued trolling south towards the shipwreck hooking and landing fish on the way. We even had a double. By the time we hit shipwreck we had 8 fish in the boat so we turned around and headed north. By then the wind was blowing hard and we were taking on 2ft+ swells. The last 4 fish took a little longer to get, but we limited the boat by 9am with 12 fish. The fish seemed alot smaller than the fish we were getting on posession, but Ill take it. We fished green/glow hotspot and plain white flashers with pink squid. All fish came at 35ft down on the downrigger. Our best fishing was closer to the shipwreck following the 90-100ft countour. Had a belt break on one of the scottys so we ran one rigger most of the day.


Comments

dutchman2858
8/10/2015 8:47:00 AM
Nice batch of fish in the smoker...good job!
romanfishing
8/10/2015 10:22:00 AM
Good looking fish!
the doc
8/10/2015 12:53:00 PM
i have been seeing pics of small pinks this year. buddy got some in a local river, a few days ago. early fish. all were about only 17". and all fish he saw, were the same. hope this is just because they are early fish. or, it could mean either more will come than expected, and they did not have enough to eat, or, the warm water hurt the food source, and they will be a normal run, just small fish. pinks are small enough as it is. any of them have unusually red meat? check out another post on here.
scraig1962
8/10/2015 1:46:00 PM
Thanks guys. The smoked fish came out real good this time. I did a 4:1 ratio brown sugar to kosher salt and only brined for 1 hour, dried for 1 hour, smoked for 4 hours and finished off in the oven for half an hour. Best batch to date. The doc - no red meat in my fish. Might just be the lighting. We only hooked a couple out of the 50+ fish we landed this season that were that small and they went back in the water.
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Available Guide

Available Fishing Guide:
Website: Bottom to Top Charters

Phone: (406) 321-0504