Loon Lake Kokanee

[downriggeral]

Started fishing around 7:30 AM. Fished leaded lines and downriggers in the Granite Point area. Lots of fish on the sonar from top to bottom. Looks like the kokanee are schooling up. The weather was cloudy, windy and very unsettled. Water temp 61 degrees. Bite was inconsistent and most were caught in the top 20' with the leadded lines at three colors outscoring the downriggers. Dick Nite 1" spoons in pink trolled at 1.6 mph were the best performers on the lead outfits. Had a great time in spite of the weather..love that top and curtains!
Caught 18 kokanee nice ones were around 10". Caught two 18" bowes; fat and feisty on the Kokanee light weight Lamaglass rods! They took the Dick Nites too. Quit around 2:00 PM. Great day...no water skiers, fun friends !!

Alan 101chromefish101

 

[AquaKing]

Thats an awesome fishing day!

 

[downriggeral]

Loon Lake Kokanee Smoked

And here is the net result from Saturday's fishing.....yum!! Alan

 

[AquaKing]

That looks delicious! I just inherited a big chief smoker and have yet to try. I've seen so many brining recipes i can't decide which to try. I'm afraid of ruining them!

 

[downriggeral]

Aquaking I am a huge fan of cherry and apple wood for smoke. Brine..oh boy lots of choices; here's what I do. 12 oz soy sauce, 16 to 20 oz apple juice, a toe of fresh garlic pressed, a couple chunks of onion through the garlic press, tablespoon hot pepper flakes, dash of real apple cider vinegar, table spoon liquid smoke and one cup brown sugar. Just mix it all together, don't cook.
I prepare the fish depending on size; if you look at the picture the trout were filleted and skinned. They were between two and three pounds. The kokes were around 10". I use the hose with a nozzle and spray tail to head to remove the scales and most of the slime. I then gut and head the fish and chop off the tail to gain more room in the smoker. The last step before brining is I slice down the back to allow the brine to reach deeper into the fish.
In the brine they go for 24 hours or so; a little more won't hurt whole fish, keep them in the frig for this.
Time to smoke; I don't rinse or dry them. This is very unorthodox but it works. I do cover each layer with foil to catch the drips from above. Smoke/cook till done...I like mine moist and they won't be too salty done this way; enjoy! Alan

 

[AquaKing]

Wow i really appreciate your feedback I will have to try this ASAP! I'll let you know how it turns out! Time to go shopping!

 

[downriggeral]

You're welcome! Give er a go....you will enjoy. thumbsup

 

[MackPrince]

Mmmm. That's my home lake from growing up.

Sounds like it may be a good year. If 10" was the biggest at this point of the season they need a good culling so there isn't as much competition for food to fatten them up.

 

[downriggeral]

Morning MacPrince,
We're headded up there this morning. Getting a late start but the bite was late last trip. Some may have been 11 but "culling" works for the smoker. I let next years go if possible to shake them off without injury otherwise they go in the cooler too if damaged. Will let you know how it goes. Alan