Fishing with Rod Discussion Forum
Fishing in British Columbia => Fishing Reports => Members' Fishing Reports => Topic started by: minnie-me on September 01, 2013, 02:20:56 PM
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Same spot today as yesterday 3 hours and nothing, no one on the beach or in boats even touch one...DEAD.
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commercial openings in the chuck?
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Same spot today as yesterday 3 hours and nothing, no one on the beach or in boats even touch one...DEAD.
I hit the same spot today as yesterday and got these two
(https://fbcdn-sphotos-g-a.akamaihd.net/hphotos-ak-ash3/1234127_10151558997116875_31458891_n.jpg)
Lost one as well. Saw lots of netting out there below me. I got the two fish and lost another in 2 hours. About 40 guys down there today in a very long stretch and I was the only one to get two fish. More risers today though.
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commercial openings in the chuck?
not yet..... but probably real soon ! just fn which i think end tonite ???
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back tonight between 8:00 to 8:30, 1 pink and 1 surprise...jack spring. the fish were really starting to boil just before dark.
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Hit the lower Fraser in the Richmond area just at high tide. Lost 2 and landed a beauty male about 7lbs. Was fishing for about 1 hour, then went home.
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U had a lot better luck than us... Went a couple places seemed like the nets swept it pretty clean
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U had a lot better luck than us... Went a couple places seemed like the nets swept it pretty clean
That's for sure. Any word on FN or commy netting today?
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I think they're out today and tomorrow. :-\
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Fished the low and incoming tide for a few hours in the Fort Langley area. Only saw two fish rise and not many on the fish finder. Had to go before the evening high which I would prefer to fish. Did not see anyone else land any fish.
Hopefully I'll get out tonight.
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I hit the same spot today as yesterday and got these two
(https://fbcdn-sphotos-g-a.akamaihd.net/hphotos-ak-ash3/1234127_10151558997116875_31458891_n.jpg)
Lost one as well. Saw lots of netting out there below me. I got the two fish and lost another in 2 hours. About 40 guys down there today in a very long stretch and I was the only one to get two fish. More risers today though.
It looks like you stepped on them...especially the one on the left.
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It looks like you stepped on them...especially the one on the left.
Looks like you have a problem. Maybe seek some help for it.
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Looks like you have a problem. Maybe seek some help for it.
Just being realistic....A fish looking like that would never be acceptable for market fare. Unreal how defensive you are over your pinky. I'm just curious what you did to your fish to make it look like it had the crap beat out of it.
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Dam guess he'll just have to eat them instead of selling them?!?
That's not being realistic, that's being rude.
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Went out to Derby Reach bar at 7 am and finished around 9.
Landed three with one spitting the hook right on the beach and flipping back in. Not many rising but a few other fish also hooked by others.
Worth getting out, but lots of snags and quite a number of lost lures at this location.
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Just being realistic....A fish looking like that would never be acceptable for market fare. Unreal how defensive you are over your pinky. I'm just curious what you did to your fish to make it look like it had the crap beat out of it.
Maybe he bonked on torso by accident as it flopped?
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Just being realistic....A fish looking like that would never be acceptable for market fare. Unreal how defensive you are over your pinky. I'm just curious what you did to your fish to make it look like it had the crap beat out of it.
I think that's just how pinks look when the water of the Fraser is warm.
They look emaciated and tired.
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It looks like you stepped on them...especially the one on the left.
I'm sure you are well aware that was a snarky comment. You know what thumper says... http://www.youtube.com/watch?v=Wui-PNqJrxs
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I'm sure you are well aware that was a snarky comment. You know what thumper says... http://www.youtube.com/watch?v=Wui-PNqJrxs
Alright....maybe I'm trying to stir the pot a bit....but I'm also being serious.
I've been bonking salmon on the Fraser in summer for over 30 years.
The fish on the left that I mentioned isn't worth dog food.
Pink salmon need extra care even on top of what other salmon require because their flesh isn't as firm. That is a fact. Pinks need to be taken home immediately or at least put on ice right away. The fish in that picture never saw ice or even a cooler with an ice pack. It sat on the shore....possibly in the shade, but that is irrelevant since the outdoor temperatures were hovering mid to high 20s. At best they sat in the slightly cooler water, but in that case they are now poached and soft. The obvious wrinkles on the left fish is something I've seen hundreds of times in the summer on fish left out sitting on the bank in the sun and some even in the shade after a few hours. That fish has been in the heat too long.....period. It did not cool off properly. It just goes to show how few people know how to properly care for the meat they slaughter. Should I have an issue with this? Yes....because even though it seems the fish went home and got eaten.....chances are most of it will end up in the trash cause it taste like dog food.
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Thats a nice looking fish , id keep that doe anyday . I got fish i leave in water on hot days for more than a 6 hours sometimes plus a drive home . I dont taste a difference , i eat fish after rigor mortis anyways , hot weather speeds it up i think
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x 2. Good looking doe and buck. He said he only fished 2 hours. I know that spot has great shade with trees along the shore blocking the sun. So nothing wrong with fish kept in shady spot in water for less than 2 hours. Such attack on a member willing to share his priced catch with us is uncalled for. Good job bbron.
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Alright....maybe I'm trying to stir the pot a bit....but I'm also being serious.
I've been bonking salmon on the Fraser in summer for over 30 years.
The fish on the left that I mentioned isn't worth dog food.
Pink salmon need extra care even on top of what other salmon require because their flesh isn't as firm. That is a fact. Pinks need to be taken home immediately or at least put on ice right away. The fish in that picture never saw ice or even a cooler with an ice pack. It sat on the shore....possibly in the shade, but that is irrelevant since the outdoor temperatures were hovering mid to high 20s. At best they sat in the slightly cooler water, but in that case they are now poached and soft. The obvious wrinkles on the left fish is something I've seen hundreds of times in the summer on fish left out sitting on the bank in the sun and some even in the shade after a few hours. That fish has been in the heat too long.....period. It did not cool off properly. It just goes to show how few people know how to properly care for the meat they slaughter. Should I have an issue with this? Yes....because even though it seems the fish went home and got eaten.....chances are most of it will end up in the trash cause it taste like dog food.
Just because you have 30 years of doing things one way, does not mean it is the only way to do things. Those fish look fine, may just need a bit of a rinse from the silt.
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(http://i.imgur.com/daS7KcO.jpg)
Here is one we got this season, bonked and placed on a block of ice.
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Im pretty sure spinner guy as he's called himself in the past knows what is table worthy and how to keep it that way. The fish to me looked like they have already been gutted so dont have that full appearance of an uncleaned fish.
What you missed in the picture was the nude sunbathers on the opposite shore.....sturgeon fishing!
Bluenoser
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Pink salmon need extra care even on top of what other salmon require because their flesh isn't as firm. That is a fact. Pinks need to be taken home immediately or at least put on ice right away.
While I don't definitively know the condition of the Pinks in the picture, I do agree that extra care makes the difference. I have posted before asking about how people care for their catch and most seem content that as long as it's in the shade or in the water it's fine. My way of thinking is that once it's dead it's starting to decompose. The blood is the first to "go bad", it's why you need to bleed your catch/kill. My understanding is that putting it on ice slows decomp and stops the bacteria and parasites in the guts from abandoning ship and entering the meat as a result of the warming temperatures. Personally, I bleed and clean and put on ice. I believe that is the reason that I've often had people ask what kind of salmon they were enjoying when joining me for a BBQ. They can't believe it's Pink. In fact the number one response is, "but I thought Pink was mushy?" I can't help but think that the quality of fish I retain and the prep I put into the fish immediately after dispatching is what makes the difference. Of course YMMV.
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While I don't definitively know the condition of the Pinks in the picture, I do agree that extra care makes the difference. I have posted before asking about how people care for their catch and most seem content that as long as it's in the shade or in the water it's fine. My way of thinking is that once it's dead it's starting to decompose. The blood is the first to "go bad", it's why you need to bleed your catch/kill. My understanding is that putting it on ice slows decomp and stops the bacteria and parasites in the guts from abandoning ship and entering the meat as a result of the warming temperatures. Personally, I bleed and clean and put on ice. I believe that is the reason that I've often had people ask what kind of salmon they were enjoying when joining me for a BBQ. They can't believe it's Pink. In fact the number one response is, "but I thought Pink was mushy?" I can't help but think that the quality of fish I retain and the prep I put into the fish immediately after dispatching is what makes the difference. Of course YMMV.
Well said. In this weather, if you catch a salmon......you cannot put it even in the shade and fish for 2 more hours and expect a good meal. The fish is ruined. I fail to see how people don't get this. A summer caught salmon (especially pink) needs to be put in the cooler with an ice pack or on ice right after it is caught and bled. No exceptions....unless you live really close by and take your fish home right after you bonk and bleed it.
Too many hunters are just the same. Shoot a moose on opening day (Aug 15th).....25 degrees C, meat doesn't get cooled for several hours....perhaps even a day after the kill....the whole moose sits on top of the truck all the way from Fort St John to the valley..and then these hunters scratch their heads wondering why everyone they know and shared the meat with is turned off game meat.
Salmon are no different. Pinks aren't my favorite fish, but they aren't terrible if a really fresh fish is handled well and cooked properly...but when I see Pinks like the one displayed by the 3rd poster in this thread.....it is no wonder they have the bad reputation they do. Completely inedible.
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I dont need to justify anything but since Robert is an expert I will enlighten him. Bonked, cleaned, put in the shade. Got home filleted them, vacuum sealed them and put them in the freezer for smoking. I am 40 years old next year and have been fishing most of my life. Those fish were nice and firm even after getting home and vacuum sealing them.
My suggestion to you is to ask questions instead of just making assumptions.
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This got ridiculously silly for a bunch of grown men.
Bryan, you posted photos of fish that looked "less than appealing" (to phrase it nicely). You've been on the forums long enough to know that the photo wasn't going to be well received, especially from a senior member. Then when you Robert called you on it, you took the bait, hook, line and sinker. You fed the troll, then did it again with Damien.
Robert, look what you started. You may not of seen what transpired, but I had to cut the thread in half and move all the name-calling to the Deleted section. Can't you just play nice?
Damien, what did you accomplish with your Van Dam comment?
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give me a bit of credit Dion, I think I was pretty effective at diffusing it myself ;)
of course I cant just delete it all like you can. where is this deleted section you speak of ? ???
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Damien, what did you accomplish with your Van Dam comment?
Levity, I accomplished levity.
Here is a peace offering;
(http://static.guim.co.uk/sys-images/Guardian/Archive/Search/2012/8/8/1344443411911/Jean-Claude-Van-Damme-008.jpg)
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give me a bit of credit Dion, I think I was pretty effective at diffusing it myself ;)
of course I cant just delete it all like you can. where is this deleted section you speak of ? ???
I only deleted your posts because it would have taken too long to edit, and I have better things to do.
Damien, I would agree with you; levity describes your posts well. Most of your posts had a humorous tinge to them, but they were lacking respect.
Levity: Humor or frivolity, esp. the treatment of a serious matter with humor or in a manner lacking due respect.
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The fish on the left that I mentioned isn't worth dog food.
Pink salmon need extra care even on top of what other salmon require because their flesh isn't as firm. That is a fact. Pinks need to be taken home immediately or at least put on ice right away.
I thought your heart was filled with the love of Jesus now?
All fish need extra care this time of year but putting them on ice isn't practical for most people. Keep the fish in the shade and cover them with a wet cloth. I usually pack a burlap sack and keep it moist. Cleaning fish asap makes a difference.
FWIW that fish probably looks better than most of the fish getting dumped out of the seiners right now and those go on ice. It's bright and in good shape other than for the obvious rigour.
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I agree that icing your catch is ideal, and I always try to bring a cooler with me if i am in my boat and planning on bonking fish. I think very few of us would dream of purchasing a fish at the market, bring it home and leave it on the counter for a few hours before putting it in he fridge. I even pick up my meat last, pack it with my frozen goods and put it in the fridge first, all of which takes an hour at best. However, like Ralph and a few others have mentioned, this just isn't always possible, especially if walking and wading. In that case you do what you can to keep the fish cool and Bryan has said what he did to do this. Either way, if Robert's intention was to educate members on proper treatment of meat, Bryan included, he went about it all wrong. Most people would not respond well to his brand of "advice". However, it is clear that he meant to "Stir the pot" and clearly was successful.
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read this thread for the first time and i saw the two fish in the photo...totally nothing wrong with their state...no one took the time to realize the photographer had the shade behind him/her which cast a shadow and didn't give the photo justice...any experienced fisherman can see the sheen on those fish, especially on the cheeks.
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The kind of negative attacks on a member posting catches of some silvery looking salmon, if allowed to continue, will see the end of, or the reluctance for, any one to post their catches. This is totally uncalled for and should be discouraged.
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There is nothing wrong with the fish.
He is going to bring home and eat the fish.
Don't see why all the stories to tell....what is the fuss