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Author Topic: Chilliwack River, September 19th 2009  (Read 3859 times)

Rodney

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Re: Chilliwack River, September 19th 2009
« Reply #15 on: September 19, 2009, 10:30:18 PM »

The fat in the hump is the best part of course, so the humpier the better. ;D

Youngin

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Re: Chilliwack River, September 19th 2009
« Reply #16 on: September 19, 2009, 11:49:40 PM »

remember to take the plastic off the rod handles.


lol I've had it on for a while I'm not quite sure why
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Yopesco

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Re: Chilliwack River, September 19th 2009
« Reply #17 on: September 20, 2009, 05:50:29 AM »

I don't know if it is me or anybody else has noticed this. I have kept a couple of pinks from the Vedder in the past and although they have looked very fresh, they have been of very poor eating quality, to the point that we could not eat any (and believe me, I'm not picky). So, I don't target pinks in the Vedder anymore. Anybody with similar (or different) experience?

Yopesco
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lapa

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Re: Chilliwack River, September 19th 2009
« Reply #18 on: September 20, 2009, 11:41:07 AM »

I don't know if it is me or anybody else has noticed this. I have kept a couple of pinks from the Vedder in the past and although they have looked very fresh, they have been of very poor eating quality, to the point that we could not eat any (and believe me, I'm not picky). So, I don't target pinks in the Vedder anymore. Anybody with similar (or different) experience?

Yopesco
 

   My experience:
   - catch fish and put immediately in cooler - really good meat
   - catch fish, keep in cold water and transport in cooler – so-so
   - forgot cooler – do not keep pinks

lapa
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HOOK

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Re: Chilliwack River, September 19th 2009
« Reply #19 on: September 20, 2009, 11:50:19 AM »

if you pay attention to the scales on pinks or any salmon that is darkening for that matter. the lower the scales are to the belly the fresher the fish. salmons scales slowly dissolve into their skin as they mature (happens fastest with pinks) but most the scales above the lateral line will stay intact so you want to take a quick look or feel for scales closest to the white of the belly, now if the belly is turning red,orange,grey and even black (depending on species) then these should go back no question because they are past prime.

another way you can check is to give the fish a little squeeze with a couple fingers along their backs and see how tough the meat feels. i find this not as good though as most salmon still feel tough even when pretty dark however this is a good way to check pinks as they soften up so quickly.

I normally only keep pinks in the ocean or tidal sections of rivers when they are bullets and not showing signs of maturing at all. every male i have kept this year hasnt even had a hump  ;D or even really any signs of a hump.
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Youngin

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Re: Chilliwack River, September 19th 2009
« Reply #20 on: September 20, 2009, 03:22:00 PM »

Forgot to add that my father caught a (1 inch maybe?) smolt and didn't even feel it on his line.. He simply reeled his line in to cast again and it was just sitting there..
Carefully released it back.. The hook was like 2 times bigger than the head and it was hooked in the mouth!!
« Last Edit: September 22, 2009, 04:05:43 PM by Youngin »
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dennisK

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Re: Chilliwack River, September 19th 2009
« Reply #21 on: September 21, 2009, 12:32:58 PM »

so are the fish through the vedder or mainly lower half?
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hue-nut

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Re: Chilliwack River, September 19th 2009
« Reply #22 on: September 21, 2009, 09:19:28 PM »

throughout! they can be seen in a steady stream, from top to bottom
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BCfisherman97

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Re: Chilliwack River, September 19th 2009
« Reply #23 on: September 21, 2009, 09:45:18 PM »

Catching them every cast or two :P ;D. Go out and see for your self, it's awsome!!! :)
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