North Central Salmon Report.

[Spike]

Not many but the fish are here.  9 fish for 28 anglers out of Bodega Bay (New Sea Angler) and a handful of fish for private boaters.  With 3 weeks left on the season, we hope they will come a little closer and the wind will lay down so we can paddle on a few.

[jdouble]

Go get em' Spike!!!  I like grav lax personally.

[Spike]

The early wind lays down tonight for at least 3 days.  We'll pull `em around out front of Bodega Head Friday and Sat.
If I catch one I'll
take Fillet with skin on
-pack with course kosher salt and cracked pepper
-"wrap" salted fillet in fresh, slightly bruised dill
-drop in a glass dish to fit the fish and cover with AQAVIT, the danish caraway vodka
-flip the fish every 12 hours for 3 days.

Remove dill and wash off the salt and pepper under cold running water
-dry the fillet w/paper towels-slice verticaly like smoked salmon, down to and off the skin. 

Serve salmon slices w/toasted white bread triangles with a very light louie sauce (I use any fancy mustard with regular catsup and mayo plus capers).   5 or 6 slices of Salmon Aqavit is a worthy $19-$27 starter in many a fine dinery.  It'll blow your mind on a bagel at home!
Good Luck and safe seas to All!

[jdouble]

I prefer a nice smokey single malt and a sauce of butter, horseradish, and white pepper.  Ummmmmmmmmmm

Also, I find it better to slice the raw fish, lay the slices on wax paper, add a sprinkle of your cure (half sugar half salt) on both sides, add your single malt and dill, then re-assemble the fish on the skin (also sprinkled with some cure).  Then wrap in plastic wrap and put in the frig with a brick on it.  Takes only three days, cures more then leaving the fish whole, and you dont have to wash (adding water after you dried it is working against you.......).  More work but well worth it in my opinion. 

Now go get one!!!