Speaking of abuse, saw a large quite chrome chrome spring in a plastic fish bag lying by the side of the road in the upper area where cars park this morning. Figured someone packed up and accidentally forgot it.
Then later in the day saw the same thing in the canal. A gutted spring in a plastic bag left to rot. In retrospect it seems obvious what's happening. People are keeping springs for the roe then dumping them at the side of the road.
Dumping the fish for the slims and stinks? There’s a good way to get rid of the slims and stinks: after getting home and washed the fish clean, cut off all the fins (worth investing 20 bucks in a pair of good kitchen scissors making the job easier) pat dry with kitchen paper, lightly sprinkle some salt inside the carcass and on the skin (a teaspoon each side for a 15lb fish), stuff the carcass with kitchen paper, wrap the whole fish with two layers of kitchen papers and then wrap with cling film, let it sit in fridge over night and use it the next day. I tried this on all my catches this year including coho, works pretty well. All salmon produces slims and stinking smells after they return to freshwater, saw some Taiwanese chef preparing the most expensive salmons (summer chums caught from Japanese sea selling more expensive than bluefin tuna) , it’s crucial to keep the fish from freshwater throughout the entire process. So I borrowed this idea and tried salt on the vedder catches, the results surprised me, not only there’s no more stinks on chinooks, I even cooked a big piece with skin on, no fishy taste at all, it’s the meatiest and juiciest fish I’ve ever had.
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Topic: 2023 Chilliwack River fall salmon fishery information & water condition updates (Read 42737 times)