I drove 4 hours north Saturday, spent the night at a friends house north of Eugene, then another 3 hour drive north west to Garibaldi and fished Sunday. We made a 40 mile run through 60°-68° water and started catching albacore 5 minutes after we started fishing. The first stop was on a 8" diameter 4' long branch and we got 6 nice size fish on dead anchovies, iron and swim baits. We trolled until we hooked up then caught fish casting and dropping to them, I think 6 troll caught out of the 23 fish we managed to land. For some reason we lost more than usual, 8 or 9 fish. Made the long drive home Monday, after cleaning the boat.
Sweet. Yum...Albacore.
The next planned trip will be for halibut, salmon, albacore and crab.
Yum. :P
sounds like a worthwhile trip for certain. I fear were not going to get much of a season here on the central coast again tis year, so far all reports have been the no fish kind.
Maybe its time for me to visit family up in Tillamook.
well done.
Quote from: David Hall on July 28, 2015, 04:35:18 PM
sounds like a worthwhile trip for certain. I fear were not going to get much of a season here on the central coast again tis year, so far all reports have been the no fish kind.
Maybe its time for me to visit family up in Tillamook.
well done.
We hit 60° water just past the Tilly Bay jaws but did not hear of any reports of fish caught in close. We were headed to some numbers given to us by friends that fished Saturday but never made it to them. 9 miles short.
Sounds like a great day Lee! ;)
Nice job and thanks for the report. Do you mind providing a little more info on the drift fishing tackle and techniques? Specifically, what kind of iron were you using, was it fresh dead anchovies or frozen and how did you have them rigged, and were you jigging swimbaits or just casting and retrieving? Did you chum any chunk bait on the slide?
I am planning to go out on a boat out of HMB or SC if they show up here this year, but we never fish the slide, just troll till we hook up and then do it again, and I wanted to be prepared to try some techniques to get a drift bite going.
Thanks a ton! Eric
6-1/2'-7' 30# rods for dead bait, IQF anchovies, chum with baits cut in 3 pieces and whole with a whole anchovy hooked through the head to hold jaws closed. 5'-10' Fluorocarbon topshots and #2 hooks and 1-2 ounce sinker head on with rubber band. Leave hanging in rod holder at the depth fish are being marked.
Same length rods for iron but 25# and 30#. Spinnows seemed to work best for iron this trip.
7'-7-1/2' 25# and 30# rods for swimbaits, cast and slow retrieve or cast and put in rod holder to leave hanging.
Sounds great Lee, but I'm not sure it happened if I don't see any pics ;D
I'm glad you got out there.
Were any of these fish giving off that 'Japanese Glow'?
Nice report...sounds like a long day. Pictures would be great.
Quote from: Keta on July 28, 2015, 07:06:33 PM
6-1/2'-7' 30# rods for dead bait, IQF anchovies, chum with baits cut in 3 pieces and whole with a whole anchovy hooked through the head to hold jaws closed. 5'-10' Fluorocarbon topshots and #2 hooks and 1-2 ounce sinker head on with rubber band. Leave hanging in rod holder at the depth fish are being marked.
Same length rods for iron but 25# and 30#. Spinnows seemed to work best for iron this trip.
7'-7-1/2' 25# and 30# rods for swimbaits, cast and slow retrieve or cast and put in rod holder to leave hanging.
Thanks for all the detail- it is much appreciated! Eric
Quote from: Alto Mare on July 28, 2015, 07:10:40 PM
Sounds great Lee, but I'm not sure it happened if I don't see any pics ;D
I'm glad you got out there.
Me too. Dominick
I'll take a photo of the jars.
The great Warren Hamachi told me "If you don't haves pics it didn't happen" I'm not sure that's true ? Sounds like you had a nice trip my friend...Pics are always nice
Tim
Nice! you pickle them?
Quote from: Keta on July 29, 2015, 12:16:57 AM
I'll take a photo of the jars.
I'll show you my jars....if you'll show us yours. :o :D ;D
Canned Coho! I will NEVER eat store bought tuna fish out of a can again.....it's cat food after canning Alaskan Salmon.
Sounds like a great trip.
Quote from: newport on July 29, 2015, 06:05:12 AM
Nice! you pickle them?
No but I do salmon.
Quote from: Steve-O on July 29, 2015, 02:03:13 PMCanned Coho! I will NEVER eat store bought tuna fish out of a can again.....it's cat food after canning Alaskan Salmon.
Sounds like a great trip.
Home made canned tuna is far better than the floor sweepings and cat food you get from commercial canneries too.
I stated canning my albacore a few years ago. Fantastic move and it is so delicious to just eat right out of the jar. I don't add anything just the fish. Haven't done salmon cuz I can't get passed the smoker. I just smoke the belly and steak out and portion the back, vaccuum seal and freeze. I sure hope I can get about twenty albacore canned this summer. Need my pantry stocked up.
I hear you on smoking the salmon vs canning. I was thinking right before the AK trip I would can up the last coho fillets. They keep getting smoked! Down to few fillets and hardly any in the jars. Yikes! Come on September!
I like mine mixed with mayo and homegrown chow chow or pickle relish. Yum!
I do have some halibut left but hate to smoke or can it. It goes from freezer to coooked to eaten. :D
Why not compromise and can some with a drop of liquid smoke in the can?
Quote from: Tightlines666 on August 01, 2015, 03:09:33 AM
Why not compromise and can some with a drop of liquid smoke in the can?
That would be worth trying and the only obstacle for me is filling the fish box with salmon and tuna, so far this year salmon in the monterey bay has been slow to nothing at all and Albacore is not looking good so far I have not heard of a single positive report compared to a dozen hunters coming home empty.
YIKES
I never canned mackerel before?
For a good smoky taste, I always smoked my salmon at a very low temp and later canned it. the canning process does more than all the cooking the salmon needs and the smoking beforehand gives it a great smokey flavor.
TomT
Lee, drop by the boat to have a look?
See you at the Garibaldi OTC.
Randy
Lee, nice to read about your successful trip and catching some wonderful tasting fish. Hope you do as well or better on your next adventure.
Quote from: Tightlines666 on August 01, 2015, 03:09:33 AM
Why not compromise and can some with a drop of liquid smoke in the can?
We use that on our crock pot made kahlua pork.
Next salmon canning session I might do one jar with a drop in it. Would hate to botch a batch. The smoker first for a short run then the pressure cooker sounds like a winner. Have heard of others dropping a little jalapeno sauce on top before sealing each jar.
Lee, did you ever can halibut?
Yes, and it's good with a light smoke.
I do not like to use liquid smoke. Put pre cut jar size chunks of unbrined fish in a the smoker for 20-30 minutes at less then 80°, then put the fish into jars, add salt and can as usual.
I think Liquid Smoke tastes fake like some kind of burned ingredients. My wife uses it in the crock pot deal. Will try the light, short, cold smoke then can. My wife told me not to thaw and can the few we have left until I get back from AK with the freezer refill. Guess I can wait that long 36 days not counting the weekends. ;D