Northwest Fishing Reports

Can't wait for these to finish up tonight.



Sure glad we got a second set of racks or there wouldn't have been enough room! Will be the first batch I've smoked up with alder, usually use cherry and they are awesome. Hope these will be too.

For Quality control you can send a sample to Issaquah, WA, Care of: BentRod. You can expect a reply in 3-5 business days pending no additional samples are required. :chef:

Oh man, you can't show without be willing to share now...that does look good...being on a Diet sucks!!!

Now that's a smoker!!!!

Oh wow! Nice looking meat!!

BentRod wrote:For Quality control you can send a sample to Issaquah, WA, Care of: BentRod. You can expect a reply in 3-5 business days pending no additional samples are required. :chef:

[lol]

ryan2202 wrote:Oh man, you can't show without be willing to share now...that does look good...being on a Diet sucks!!!

I'm willing to share...that is...if you want to make a 600 mile round trip to do so.

Dave wrote:Now that's a smoker!!!!

Yep, but I shoulda got the 6 rack!!! I really like the convenience with the Bradley, simply set and forget, well, more or less.

Toni wrote:I have always liked alder and just tried it at the end of last year and now I like cherry for salmon.

I hope the alder is as good as the cherry has been, I always enjoyed alder smoked salmon way back when I lived on the west side.

jens wrote:Oh wow! Nice looking meat!!

Just some plain old Lake Roosevelt rainbows. My brother commented that these 'bows were almost as big as the silvers he catches over there and that they were just as red. I gave him some from a previous batch to snack on, and he said if he hadn't known, he would have claimed them to be salmon. I took that as a compliment.

Very nice hewesfisher! That looks like an awesome setup and those are some beautiful slabs you got on there! They do look pretty big. I'd have to say they come pretty close in size to some of the slabs I got off of some pretty hefty silvers last season. With that size I bet they put up a pretty good fight. Way to go! Keep up the good fishin'!

That looks really nice Hewes. Hey Ryan I'm dieting also. So you know that is trout. Trout is very good for dieting. Salmon is fattening cuz of the high oil content. Trout are half the calories if not more.I ate lots of steelhead this past winter and it dosent really effect my weigh ins at weight watchers.

Hey hewesfisher.
That's a great lookin setup. Did ya bring enough for the whole class?

Big D wrote:Hey hewesfisher.
That's a great lookin setup. Did ya bring enough for the whole class?

9lbs, vac sealed, and ready for the freezer (already there now). I must say they are mighty tasty. Have to get some of my Cherry wood smoked fillets out and compare them to the Alder side by side to decide which I like best. They're both mmm, mmm, good.

i knew before even scrolling down the page there was pics of the big finish looks yummy. as Paula Deen would say mmm.mmm.mmm.

saltyseadog wrote:i knew before even scrolling down the page there was pics of the big finish looks yummy. as Paula Deen would say mmm.mmm.mmm.

or as Andrew Zimmern would say "if it looks good,eat it"

Very nice. I've had a Bradley smoker for several years and really like what it produces. For trout and salmon I alternate alder and apple pucks to get the just right for me flavor. Before I vac pac the fish I normally take the skin off and scrape off the dark flesh that was under the skin under the lateral line. It helps keep the quality taste of the product for a longer period of time. I also put the fish on a teflon coated cookie sheet and freeze before vac packing the pieces as the freezing process keeps the juices in the fish and not sucked into the vac packer.

wolverine wrote: Before I vac pac the fish I normally take the skin off and scrape off the dark flesh that was under the skin under the lateral line. It helps keep the quality taste of the product for a longer period of time. I also put the fish on a teflon coated cookie sheet and freeze before vac packing the pieces as the freezing process keeps the juices in the fish and not sucked into the vac packer.

Good tips Wolverine! I will remember these for my next batch!

Gringo Pescador wrote:

wolverine wrote: Before I vac pac the fish I normally take the skin off and scrape off the dark flesh that was under the skin under the lateral line. It helps keep the quality taste of the product for a longer period of time. I also put the fish on a teflon coated cookie sheet and freeze before vac packing the pieces as the freezing process keeps the juices in the fish and not sucked into the vac packer.

Good tips Wolverine! I will remember these for my next batch!

Ditto that on the skin and dark flesh. I tend to prefer a slightly drier product, so I don't have a lot of moisture issues when sealing the bags, but I have dealt with that problem on other food items. I'll remember that should I ever run a batch for a shorter time period where it might tend to pull moisture out during vac sealing! What are you using for a vac sealer? I have a Vacu Fresh that we bought almost 20 years ago that still works like new. Always use FoodSaver brand rolls and make my own bags for the product I'm sealing. No complaints here.

hewesfisher wrote:What are you using for a vac sealer? I have a Vacu Fresh that we bought almost 20 years ago that still works like new. Always use FoodSaver brand rolls and make my own bags for the product I'm sealing. No complaints here.

I've got the old version of the Food Saver - bought it at Costco maybe 5+ years ago. Use it all the time for fish, and to repackage bulk meats into 2 person portions. It's not fancy, but it is portable (took it on this last trip to Potholes) and works great! I also use the Food Saver bags. Not because I like em any better than another brand, just because I am always going to Costco.