I've had my hully rollers 5 years or so, and I liked them.. but lately the rubber has turned into something like chewing gum.
Sticky, gooey, not nice stuff. Anyone encountered this and found an economical way to repair/ replace the rubber goo?

Given the controversy, i'm interested to know what method is used to sample King Crab (and maybe Dungeness too) in order to set fishing quotas and season length. I'm sure there is a technical report out there that describes the method, but its swamped by garbage on the internet.  There are experts in this group that can probably advise.
Is it some version of mark and recapture studies?

It was unusually flat calm last week as I drove by all those beautiful beaches around Salmon Creek and up to Duncan Cove. The rocks offshore looked inviting. I don't remember anyone reporting fishing there and I saw no boats in the area. Why not? The beach was a little dicey, but launchable and the day was fine.  Its not an MPA.  I searched the forum and one mention of Thresher's off Duncan's Cove once. I saw some guys surf casting for perch, but no rockfish or crab fishing.  Whats the story on those beaches and rocks?  Some good reason people aren't fishing and crabbing there?

Talking to a guy at the DWC, he saw lots of bait but couldn't get a bite. We were wondering what the stripers were chasing... it isn't legal to use a cast net on inland waters, but maybe a minnow trap?  Is there a legal way to catch your own striper bait in inland waters?

I'm getting better on smoked salmon, but I"m really struggling to get the salt down.
The basic recipe I'm using is 48 hours in 1 part salt, 1 part sugar, rinse thoroughly, dry to pellicle, then on the smoker at 220 until internal temp of 140 degrees (generally about 4 hours).
I read online that if the result is too salty, then rinse more thoroughly. I thought I did a very thorough rinse on this last batch, but it is nearly inedible
Before referring me to the search function, I've done that.
I tried the Ina Garten cold smoke (gravlax) recipe referred to. Do you notice that the salmon is brined and not rinsed before slicing and serving?  I had to throw out 3 lbs of over salty salmon following that recipe!

Also the internal temp of 140 is new. I used to just smoke for 3 hours and call it good. I think internal temp was probably 110 or so. That batch turned moldy in a week....

Help! Is there way to make the final result MUCH less salty and-
-what is the appropriate internal temperature for smoking? and-
- do you really transfer gravlax from brine to serving plate with no rinsing?

Thanks guys.
Tight lines.
ej

I have a new teenage driver, and have a habit of misplacing things.
I searched google and it looks like the car tracking devices were relatively expensive (90-$100) and require a monthly subscription fee ($19-25/mo).  I was curious if that situation has improved and if there is a reliable GPS tracker that doesn't require a monthly subscription fee?
I also see there are bluetooth devices, with an effective range of 100 feet, or dependence on the user community (Tile App). 
I wondered if anyone has advice on a great car tracker or mini asset tracker that doesn't require monthly subscription?

I was binging on "how to tie a shrimp fly for rock cod" videos and noticed that San Francisco shrimp flies tend to be tied on a 7/0 Mustad straight shank hook about 2" long. But other videos showed circle hooks, very short shank hooks, octopus hooks all tied on a 2 fly dropper like shrimp flies.  Can someone explain what the benefit of the straight shank mustad is for our region? Is this an adaptation or simply local custom?