Fishing with Rod Discussion Forum
Fishing in British Columbia => General Discussion => Topic started by: andrew5 on September 30, 2010, 03:31:51 PM
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Hi all,
It seems that the reds are much more palatable for the dinner table than the whites. Just wondering when the reds run compared to the whaites, and in which systems.
Thanks,
Andrew
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Reds from May- to October. Whites from september-november. Fraser, vedder and Harrison.
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Very few Reds after September . Whites are predominant in the fall and most are not very good eating , especially not the Harrison/Veddar stock . Reds in the Veddar are basically a summer run .
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I have caught chrome reds in october and allot more than just 1 of them
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The whites are not very good in the oven or barbecue, however they are quite palatable smoked.
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Some people like the taste of the white springs. They're good smoked.
I guess you could say the whites have a gamey taste, like how some meat is described...not a flavour everyone likes.
To add to his initial question, are there still red chinook running on the Fraser or mostly whites?
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I only keep springs on the fraser and every once in a while get stuck with a white one .I have 2 good recipes for them;cut up into steaks and barbque with lemon peppr seasoning ,and the second way is fish and chips just like cod .Im not sure about the vedder though they always seem stinkier there
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If i catch a White on the Fraser (dont fish the ved during salmon season) i get it smoked.I find the meat very oily and greasy much like a smoked macaral tastes.Very good eating in my opinion...most of the springs i catch on the Fraser tend to be Reds which get fired onto the cedar plank.
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It also dependents where you catch the fish and when you cook it. Just caught a white on the Cap and cooked it 3 hours later. It was amazing. But then I like spings better than sockeye.
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there are whites running the fraser in june and july
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If it's fresh i don't mind white spring :)
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White chinook is great eating if you know how to cook it.
The Vedder/Harrison stock is slightly smellier than the Fraser run, but if you fillet it and slice off the skin you won't smell anything and you end up with beautiful pieces of fillets.
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there are whites running the fraser in june and july
The Birkenhead fish that start running in march are white.
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Guys, is there a way of telling whites from red just by looking at them? Just in case I do catch a decent looking spring in the rivier I'd like to be able to differentiate the two.
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Guys, is there a way of telling whites from red just by looking at them? Just in case I do catch a decent looking spring in the rivier I'd like to be able to differentiate the two.
Apparently, you can lift the gill plate and check the colour of the flesh inside.
Haven't tried this as I'll keep a white spring if it is still in good shape.
I think you can also tell by the shape of the head - the whites have large heads.
The whites also go a green colour when they start to turn.
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if you know how to cook, whites are better then reds and much more versatile.
but it's key that you have to know what you are doing.
if you are a "bbq" guy or gal, forget about it.
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Guys, is there a way of telling whites from red just by looking at them? Just in case I do catch a decent looking spring in the rivier I'd like to be able to differentiate the two.
If you can't tell the difference, might as well just keep it and enjoy it. White Springs are quite good too.
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if you know how to cook, whites are better then reds and much more versatile.
but it's key that you have to know what you are doing.
if you are a "bbq" guy or gal, forget about it.
can we get cooking instruction?
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Guys, is there a way of telling whites from red just by looking at them? Just in case I do catch a decent looking spring in the rivier I'd like to be able to differentiate the two.
There is.
You can CAREFULLY lift the gill plate and look under it. If it is a red spring, the inside (reverse) of the gill plate (where the cheek of the fish is) will be pinkish. In white springs, the inside of the gill plate is white (off white).
You must be very careful not to touch the gills in the process.
But as Dragonspeed suggested, if it is a nice, chrome fish, just take it home and enjoy it.
Washing off the slime with some sand and gravel helps to get rid of the fishy smell associated with Harrison whites, and skinning the fillets is also a good idea.
Once you've done that just let the olive oil and garlic work their magic.
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There is.
You can CAREFULLY lift the gill plate and look under it. If it is a red spring, the inside (reverse) of the gill plate (where the cheek of the fish is) will be pinkish. In white springs, the inside of the gill plate is white (off white).
You must be very careful not to touch the gills in the process.
But as Dragonspeed suggested, if it is a nice, chrome fish, just take it home and enjoy it.
Washing off the slime with some sand and gravel helps to get rid of the fishy smell associated with Harrison whites, and skinning the fillets is also a good idea.
Once you've done that just let the olive oil and garlic work their magic.
I only check the gills after bonking.
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I only check the gills after bonking.
I agree..i dont think its a good idea to touch the gill plate at all if you are going to release the fish.I have my mind made up in advance of landing the fish wether or not im going to keep it.
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anyone catching these white springs in the rivers at present?
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anyone catching these white springs in the rivers at present?
Sure are... they're all over a few systems right now.
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anyone catching these white springs in the rivers at present?
Go to the Vedder and join in the mayhem of what is known as "Salmon season" on the Chilliwack river.Mostly all one would catch there now would be white springs.
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The white springs are starting to get annoying for me. Watched a guy get spooled above me today and almost got spooled myself.
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The white springs are starting to get annoying for me. Watched a guy get spooled above me today and almost got spooled myself.
Thats fishing for you...just as annoying as those Chums when your fishing for coho on the Chehalis.
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Thats fishing for you...just as annoying as those Chums when your fishing for coho on the Chehalis.
Yup, that's why I said they are getting annoying to ME.
I will admit that it is nicer to complain about hooking to many fish rather than hooking none at all.
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The white springs are starting to get annoying for me. Watched a guy get spooled above me today and almost got spooled myself.
Why not just snap it off while you got 20 feet of line in front of you?
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Why not just snap it off while you got 20 feet of line in front of you?
Thats what i used to do when i fished for coho and chums got in the way.I would point my rod straight down at the chum and break it off.But now with every Tom,Dick,Harry and his dog targetting Chum because theres not much of a coho run left anymore it would be unethical.
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It's not your job to be ethical.....remember ::) tooshea ;D