Archive for November 17th, 2008

New Walleye Gear for Spring 2009

Monday, November 17th, 2008

Northland Tackle will be introducing some new gear for trolling this spring for walleye. Images are not yet available, but if you are able to get your hands on the new 2009 tackle catalog you can see them for yourself. Its the full page color addition, and well worth asking for a copy.

Totally new this year will be the introduction of the Baitfish-Image Willow Leaf Blade. Available in sizes 3 and 4, they are available in all the colors that are available in the orginal Colorado and Indiana blades. New colors available in all the Baitfish-Image blades include; Clown, Dace Pink, Alewife, and a Cisco Purple blades.

These new colors are available in all the sizes offered in the series. They look really good with the same type of holographic finish that mades these blades favorites of a lot of walleye anglers. The Dace Pink is very similiar to the Bubblegum pattern that is offered in the Fire-Eye jigging spoon. When the images become available later this winter on Northland’s website I will get them posted.

Time to go shopping: 3 rods approved

Monday, November 17th, 2008

Was checking the DNR website, and looked up the proposed 3 rods for use anywhere in Michigan. So, starting April 1st, this new regulation will go into effect. Bring on Spring! BUT, still hoping for a long winter on the ice. There have been some additional changes, and below I have posted the announcement taken from the DNR website. Only question now, is where do I put the extra rod holders on the boat!

New Fishing Regulations Expand Opportunities, Limit Smelt Harvest
Contact: Todd Grischke 517-373-1280
Agency: Natural Resources

Nov. 7, 2008
Michigan anglers will have several new opportunities, but also will face a new restriction, because of fishing regulation changes approved at the Nov. 6 Natural Resources Commission meeting in Lansing.

Department of Natural Resources Director Rebecca Humphries signed fisheries orders that extend the spearing season through the ice for pike and muskellunge in certain waters, extend the whitefish spearing season on the Great Lakes and connecting waters, allow all anglers to use three rods, and establish a two-gallon limit on smelt.

The spearing season for pike and muskie will now run from Dec. 1-March 15, instead of just January and February and the whitefish spearing season will now be open year-round. The new seasons are the result of legislation enabling the DNR to set spearing regulations. These regulations take immediate effect.

Anglers have been allowed to use three rods when fishing for salmon on the Great Lakes for a number of years, but were restricted to two rods elsewhere and when pursuing other species in the Great Lakes. A survey of anglers showed overwhelming public support for three rods. The new regulation, which takes effect April 1, 2009, allows anglers to use three rods on all waters and in pursuit of all species, though the DNR retains the authority to reduce the rule to two rods if necessary.

The two-gallon limit on smelt, which historically have been unregulated, is designed to prevent waste during periods of high abundance and offer some protection to smelt as an important forage and sport species. The limit applies to both dip-net and hook-and-line anglers. This new regulation also takes effect April 1, 2009.

Yummy, Smoked Salmon

Monday, November 17th, 2008

Smoked Salmon

I started by following the recipe’ I posted last month that is available on the Salmon University website. The dry brine, which by the time I woke up Saturday Morning, had drawn enough liquid from the fillets, to actually become a wet brine. Simple ingredients, 4 cups dark brown sugar, 1 cup kosher salt, and 15 smashed cloves of garlic.

The recipe’ called for a cooking time of 4 to six hours over medium heat, and I checked right at 4 hours. The thicker fillets were perfect, the thinner and leaner tail sections were pretty much like salmon jerky. Still pretty good, jerky is jerky!

For my smoke, I had soaked a combination of hickory and apple chips over night. As wet as it was, it started to smoke a half hour into the cooking process. Two hours in and it was really coming out of the vents.

All the meat came from soaking overnight in a five gallon pickle bucket. Rinsed before putting into the smoker, and made all this.

Cooked all at once