April and May 2010 Fishing Picture Blog
4 nice salmon between 12-19lbs April 10, 2010
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Our Easiest Recipe that will astound all who eat!
Preheat oven to 350 degrees. Put salmon fillet in a glass dish. Salt and Pepper the Salmon. You can use either French dressing by itself or use a tomato/basil dressing along with the french dressing. Cook in oven for 15-20 mins. You now have a delicious dish that will amaze all who eat!
Halibut in our special Lemon Caper sauce.
Cut halibut into pieces for 4-5 guests. Try to get a uniform thickness. You might have to cut the thicker portions of the filet in half. Salt and pepper Roll in white flour Heat glass baking dish in oven to 400 degrees Fry halibut to barely cooked in generous butter–Remove and place in hot glass dish Raise heat briefly on stovetop for 1 minute and braize half cup of dry white wine–add half stick of butter Add the juice from 2 lemons, half cup of cream, quarter cup of capers and basil paste (if I cant find the stuff in the tube, I take dehydrated basil and soak it in water and olive oil for an hour. You'll want about 1/4 to 3/8 of a cup. Pour sauce over halibut in glass dish–Serve with parsely garnish Salmon and Halibut Recipes Our Easiest Recipe that will astound all who eat! Preheat oven to 350 degrees. Put salmon fillet in a glass dish. Salt and Pepper the Salmon. You can use either French dressing by itself or use a tomato/basil dressing along with the french dressing. Cook in oven for 15-20 mins. You now have a delicious dish that will amaze all who eat! Halibut in our special Lemon Caper sauce. Cut halibut into pieces for 4-5 guests. Try to get a uniform thickness. You might have to cut the thicker portions of the filet in half. Salt and pepper Roll in white flour Heat glass baking dish in oven to 400 degrees Fry halibut to barely cooked in generous butter–Remove and place in hot glass dish Raise heat briefly on stovetop for 1 minute and braize half cup of dry white wine–add half stick of butter Add the juice from 2 lemons, half cup of cream, quarter cup of capers and basil paste (if I cant find the stuff in the tube, I take dehydrated basil and soak it in water and olive oil for an hour. You'll want about 1/4 to 3/8 of a cup. Pour sauce over halibut in glass dish–Serve with parsely garnish
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The prime time to fish here is all summer – well not quite, but since we fish three areas there is usually somewhere to catch salmon and halibut. Most recommended times are
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SALMON AND HALIBUT RECIPES
Now that you are becoming more proficient at catching salmon and halibut, here are a couple of very easy recipes that will WOW your friends and loved ones. Don't laugh if you think I'm kidding about the ingredients. Follow them, and you will have a fabulous dinner.More on Ray's Salmon and Halibut recipes
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Every fisherman has a a favorite lure or method of fishing to catch salmon. I still remember the different lures that caught those big fish for me down through the years. That silver plug, that white and green spoon, that "special" hootchie and flasher. Nostalgia comes rushing back every time I see these lures in the tackle shop or in my box. If these lures worked for me so well that time, then why not the next time I go fishing? Here's the thing.
Like any fish, salmon feed from instinct passed to them for millenia from their gene pool. They are not meticulously analysing every lure and bait that passes by, choosing the ones that look the most realistic. They feed when they're hungry, and at predictable times of the day, such as dawn, dusk and tide changes. When they are in the feeding mood, they will strike at anything that resembles the food in their native water. But…that is not to say you will catch them with anything in your tackle box or that favorite lure, even though you got a big one using it just last year!
When the fish begin to feed, there will be dinner already present to feed on. Herring, squid, needlefish, pilchard, anchovies and even perch will be roaming the waters, waiting to become the next meal for the hungry salmon. Often when I clean a salmon, I notice that the stomach has only one type of bait. Very rarely do I see three or more kinds of baitfish in the entrails. The salmon will be stuffed with herring, or sqid, or anchovies depending on the type of feed in the area. So when the salmon start to feed, you want to know what they are feeding on in order to maximize your chances of a strike.
If you know from observation or questioning of other fisherman that the salmon are feeding on herring, you will want to know the approximate size of the herring in the vicinity. Then you can match your lure to the size of bait in the area. If the salmon are feeding on needlefish, try a long, slender spoon or a needlefish style hootchie. If it's herring you are trying to duplicate, use an appropriately sized Coyote spoon or other herring imitation. Don't just wing it and hope your favorite lure will work for you this time.
One disclaimer. Salmon always seem to have a weakness for squid. Maybe that's why hootchies will work even when there are no squid present in the general area. They're like me. When they see calamari on the menu, they have to give it a try. So the next time you are on the water, do your best to match your lure to the bait, and if all else fails, fish a glow hootchie 41 inches behind a good flasher.
Keep your hooks sharp! Til next time..
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