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Messages - hooper

Pages: [1] 2 3 ... 7
1
Dang, I like the way the herring look. I've smoked many things, but not herring. Looks like it's time for me to try smoking herring. Hopefully, they're going to show up in Crescent City shortly.
Do you use a wet brine or dry brine?

2
Fishing Pics / Re: First smoke ever
« on: October 13, 2023, 11:06:51 AM »
Good stuff!  I want to see that yummy creation on a cracker or incorporated into a pasta or a little foodie type imagery.  But that's my own selfish desire.  Smoking them thar salmonoids is a cherished tradition though I'm quite a newb at smoking fish myself.  I've wrecked quite a few batches over salting yet have had some tasty victories.  Write down what you did if you love it and/or modify it for the next round.  I always think I can remember a key "aha" moment, but come the next season of smoking, I forget.   I hope I get a chance to smoke a small sturgeon this year pending the powers that be regulating our fisheries.  Sigh... :smt006

I agree with you. My brain can't recall what my recipe was from year to year. I need to write everything down. It's all a personal taste. I try to do a little with one small alteration each year just to see if I like it better.

3
Fishing Pics / Re: First smoke ever
« on: October 12, 2023, 10:56:06 AM »
25 year old Big Chief here that has had all parts replaced. I only use dried alder rounds that I cut myself. Nothing else for me. Just smoked 15 lbs of tuna that probably won't last me very long.

4
Thanks for sharing. All too often we don't realize we're having a great experience until the reality sinks in. Good on you and hoping that you have many more experiences like that in the future. Carpe diem.

5
General Talk / Re: Cool photos.
« on: March 12, 2023, 12:47:18 PM »
Dang! That's hot!

6
Fishing Pics / Re: Blue Rockfish
« on: March 01, 2023, 12:56:26 PM »
Those are the best kinds of pictures.

7
Fishing Pics / Re: Blue Rockfish
« on: February 28, 2023, 08:51:17 AM »
Thanks for the compliments, guys. It's painted on a scrap of plywood I couldn't bring myself to throw away. Ocean has been too rough to fish for crab, I have enough herring now, water in the Smith has been too clear for steelhead fishing.

8
Fishing Pics / Blue Rockfish
« on: February 26, 2023, 12:37:59 PM »
When the rock fish season is still a long way off, I have to console myself with at least painting them. This one is 28" long. If I take the time and effort to dream, I may as well dream big.

9
What a great tradition! Thanks for sharing.

10
Thanks for the report. It inspires me to get back out on South Beach in CC for a late season CB.

11
General Talk / Re: Fishing point Saint George
« on: September 19, 2022, 06:36:04 PM »
I live here and have used both of the places mentioned to launch.

Most days there is quite a beach break to launch from the rock quarry where the old road goes down. Not impossible, but you're fortunate if you're there on the easy beach break day.

Garth's is doable but you may need help pulling your yak back up the bank. It is a good place to launch with minimal swell, especially if you paddle outside the surf zone.

I generally launch at the last turnout on Pebble Beach Drive since it's  easier to get down to the beach and Castle Rock seems to minimize the beach break. Also, if you have help, the steps just south of Pacific Ave is where I sometimes launch from, but now you're getting pretty far from Pt St George.


12
Recipes / Re: What size salmon for smoking?
« on: September 05, 2022, 08:23:13 AM »
What it comes down for me is, it's personal preference. Brine, brine length, thickness of cuts, seasonings, wood.

Even though I filet pretty good, salmon is so precious I generally steak it out to maximize the end result. Partway through the smoking process bones just fall away and chunks can be separated. Also, the fat can permeate into the meat easily. Putting back in the smoker then allows the smoke to reach more areas.

I use dry alder since so easy to get and it's native around here, and it's my personal preference, but that's just me.

13
Great job! I always hate to see the filleted salmon carcasses thrown away and not eaten in some fashion. Salmon are so hard to come by and tasty. I grew up with my folks steaking any salmon we got and we dealt with the bones, but yet using the entire fish. Whatever wasn't eaten was composted in the garden.

14
General Talk / Re: Counting down the days until retirement…
« on: June 10, 2022, 08:38:49 AM »
Congratulations! Prepare to be so busy you'll wonder how you ever found the time to work.

15
Let me get this straight. We live far north of the city of my birth, San Francisco. We only go through about every 4-5 years and it's a new nerve-wracking high blood pressure evoking bridge paying experience every time.

So, you're saying that there is no one to man the toll booths anymore? Only the trusty cameras are in full force? A person traveling must have a FasTrak account or set up by "automatic pay by license plate." How does one do that? It's not I don't want to pay to keep the bridge up by blowing through the gate, it's just that an extra $25 penalty would kind of chap me. Thanks.


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