Up next in 10
0:15 Intro on River
1:18 1st Chinook Catch
3:21 Caleb's Chinook
5:01 2nd Chinook Catch
7:00 Kids fishing
7:28 River Name & Fish
7:43 Setup & Bait
8:51 Filleting Salmon
10:31 Intro Smoking Salmon
11:05 Brine Recipe
12:49 12 hours into brine
13:50 End of brine
13:19 Dry salmon on rack
14:40 Racks onto Smoker
15:14 Alder Chips added
15:52 End of smoking
16:13 Smoked Chinook Tasting & Final thoughts
Catching Chinook (King) Salmon by Float Fishing, Filleting the Salmon and trying a new smoke recipe.
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0:00
You answer. All right, you have that in Camo dash is, oh
0:08
I can't be wrong with that today. We're fishing
0:17
at a different lake. I think the Somas River and, and, and we're doing
0:27
it right in Port Alberni. And this is my dad fishing and we've caught one fish
0:38
Thank you. Nice big fish there. I think that's a Coho matt
0:48
over there. Yeah. And me, and it's
0:57
pretty nice fishing spot here. Sometimes I have to take my dad's advice
1:03
But yeah, because he's Jessie from PC. Fishing girl. Yes
2:19
If it's enough, good enough. I
2:41
don't have a line to this guy. So I just play him out
2:50
Got a neck. I do not question
3:06
OK. A nice Jacky dude, beauty
3:15
fish. Uh All right, Caleb's on a fish here. It's
3:25
an easy, it's like a chinook. Hard though. Yeah, it's doing right
3:37
Oh, here comes right here already. It can't be done. It'll go again for sure
3:41
There it goes. Oh, nice. I saw the white belly. That's a good
3:45
good sign. See what this thing is. Oh
3:55
is that a nice coho? That's a nice, whatever that is. That's nice
4:01
Oh, clean fish. Oh, it's a little Jack
4:10
Oh, no, it's a, it's a good, nice little sh. Yeah. Yeah. Yeah. Yeah
4:15
dude. Let's see. This, buddy. That's a nice, nice
4:24
clean one. That's a, those are good eaters, man. You just, that's a perfect eater. Like that size is like probably the best eating fish
4:35
Look at that. I love that sound. That's nice. Look at that
4:40
That's a happy man. Turn that tail a little bit closer there
4:44
Yeah. There you go. Mhm. Be gorgeous. That's awesome, man. Oh
4:54
yeah. Kill him on the snub it. You got Matt on the camera here
5:02
My dad's gonna catch a fish. BC. Jessie, gonna catch a fish
5:12
He's got one. Ok
5:28
I'll get out of your way. Elliott. This is a big one
5:33
This is bigger than the last one that rolling around. We
5:43
gotta, we gotta make sure we have got your sunglasses. Can you get it
5:55
Do you? Wow. Still down. Still
6:07
answer the present. Nice fish, Jesse right in the upper
6:17
All right. Oh, maybe
6:27
look the same size. A little fresher though. Definitely a little fresher. All right
6:36
You want me to cut one more? Ok. All the tracks. All right
6:41
David Hook held in. Oh, he swallowed that one. That heavier line really held up
6:45
He swallowed that. I'm glad I upgraded my row. Huh? Used heavier line and row and it's still
6:51
well, I went 15 up 15 from 12. I don't know. He
6:56
he may have broken 12 maybe. Hi. Hey, look at me. Are you doing some fishing
7:05
You're gonna catch a billion fish and you're gonna get a lot of fish
7:12
right? Let's see if he catches one. Did
7:22
you get one? No. So I'm on the road. Ok. Hey, it's Jesse here
7:30
BC fishing journal. We are here on the Soma River with some buddies and my son
7:34
my oldest son, you got some fish already. I've got some snip down on the board here
7:44
All right. Here's the setup here. So we've got a uh I don't know if you can see this
7:50
So we've got a little float. We've got our weights as we do on our main line
7:54
little uh connecting dual lock. And this is a uh swivel to £15 Fluorocarbon line
8:02
And then on the fluorocarbon, I like to have a little uh split shot or two in order to get my bait down
8:07
This is just a single. Um This is a number one hook or number two. I've been using number one and two
8:11
octopus and it's got an oops, I see this here. It's got a little egg loop
8:18
So you put the row on there and you use the egg loop to cinch it on cinch the bait on like that
8:24
So, there's a row that we're using. So, and that's it. Here's my son and I
8:29
we had a good little uh morning, we got our chinook limit
8:34
We're going back for and we had to leave at like 55 ami Yeah
8:42
we got up early, but it was worth it. And we're gonna have pancakes and eggs and bacon
8:47
Now we're off to get breakfast. Yeah, let's go get some breakfast. All right. All right
8:52
Here's the first one. It's a bit colored up £15. We weighed it lots of row in that one
8:57
But, uh, it's colored up but look at the red meat in that so beautiful
9:00
So I'm gonna just finish just uh, taking care of these fish
9:05
The next one I'm really excited to see because it was clean. Yeah
9:12
this one weighed at £15. It actually looks bigger than 15 to me. But I'm also with that slab
9:19
Look at that slab. That's a lot of meat. It's quality good quality red meat there
9:27
So first thing source, I'm just gonna go into the vent here. Get some roll
9:32
I think this is another dough. A gentle. All right. So there's our
9:42
there's our row nice intact. Beautiful. I like to keep, keep as much of the skin you want the
9:51
the skin on there too. That's really important. It keeps it all. And then I
9:55
I press out the blood when I, before I cure it. It's good to get the blood out there
9:59
It makes for a better ro OK. Just keep riding that back and then pointing
10:08
down or go down if you want. Yeah, this should be a good slab
10:14
Yeah, it's a good stop. You can see it's a little darker red. See the meat's a little nicer
10:18
Firmer. Yeah, definitely more firmer. Yeah, this would be good for smoking
10:24
I mean, you could still do that on a cedar plan. Could be delicious. But I probably smoke this
10:28
Hm. Ok. We are back at home and we are just finishing the processing of these fish
10:36
This is actually a couple of days later. I, uh, we flayed them in my friend's house there in Port Alberti
10:43
And now I'm just chopping them up into little pieces here to get ready for the brine
10:47
So here are three big empty containers. So I'm just gonna, I'm just doing one of the fish from the
10:52
the river. This was the, the first fish I caught that was a little darker and this is a different brine that I
10:59
that I've ever used before. So it's a, um, it's kind of a
11:03
well, it's, it's a lot of the same. It's gonna be the brown sugar salt again. But I got some teriyaki
11:08
some garlic, some Worcestershire. Uh, and I'm gonna do a little less smoke on this one
11:13
And so we're gonna see how this turns out. All right, just apply a little bit
11:19
just a little Worcestershire sauce. Worcester
11:31
Sour is like a secret ingredient. I like all brines. I swear it's like the best
11:38
All right. Bring on the salt. This is gonna suck out the moisture out of the uh the fish
11:47
How? All right, I use Kosher Salt in all my brands so
11:56
pretty heavily. All right. Put a little garlic salter cause
12:06
garlic salt is awesome. So right now as you can see everything that we're putting on is pretty salty
12:13
savory flavors right now, which is great. And then now we have this
12:22
this sweet stuff. So this is your uh demara uh which is a brown sugar
12:32
right? Brown. So we're just gonna coat the fish because we're gonna brine this for two days
12:37
We'll be turning it at least once every 12 hours. You watching dad
12:42
What do you think of that? Look it. Mhm OK. It is 12 hours later
12:50
So I'm just going to show you what our brine our dry brine has now probably become a liquid brine and this is where all
12:58
those things we mixed in. It's all going to be part of the the liquid now. And so I'm just gonna turn the skin side
13:04
up now before it was skin side down, I'm gonna turn it up and I'm gonna mix the brine around and we're just gonna keep
13:08
doing the same thing every 12 hours, but I'll give you a little preview of what it looks like here. All right
13:13
let's have a look here. What's in my fridge? All right. So here's just grab the top one here
13:19
So I got both of those. I'll grab this one. So now I'm just gonna turn these over real
13:28
quickly. I do have a couple of videos on smoked salmon, smoked
13:34
chum, smoked pinks. This is my first one on smoke. Chinook fleshes down the skin is side up now
13:43
So now that's just going to sit for another 12 hours. And I'm just going to keep turning these every 12 hours for two days
13:47
Basically. That's the plan. All right. Here we go. We've had these in for almost two days and
13:56
uh, we've been flipping them. All right. Let's put these down here
14:00
So, what I'm gonna do is I'm gonna pull them out. I'm just gonna give them a little wa water bath and
14:05
uh, and then I'm gonna put them on a little plate here and I'm gonna just dry it and how I work
14:12
Oh, so it's just gonna dry. I'm gonna
14:21
you can put a fan on it if you want to speed up the process or you can let it just sit there for
14:26
I don't know, an hour, couple hours. Um, it doesn't really matter here
14:30
It's just gonna create a little pellico on the little tactile, uh
14:34
skin, skin side. So it's a little tactile. All right, we got the big chief out here
14:42
As you can see, we've got it, uh, turned on. We don't have any
14:46
uh, smoke on there yet. We're just gonna heat up, we're just heating up the element and this is still dry and it's pretty much
14:51
it's pretty dry. We got a good little pellico there. It should be pretty good. And
14:56
uh, these are pretty thick chunks. So I don't mind if they're sitting on some heat for a while
15:01
And this one I'm gonna use a little less. Usually I do two, pots of
15:05
uh, of, of smoke. This one, I'm just gonna just do one and that's it
15:10
And, uh, we'll see how that goes. Ok, we've added no wood chips
15:17
You can see that it's hot pan is getting hot. Should see some smoke coming out of here
15:24
We're gonna smoke this for usually a pan is about 45 minutes to an hour once it starts smoking and that's all the smoking I'm
15:31
gonna do on this one. That's it. And, um, then I'm just gonna let it heat up
15:35
just run it at this. I think the big chief typically runs at about 100 and 65 °F if you want to know that
15:43
And, uh, I'll run that for probably at least 4 to 8 hours again
15:47
depending on, um, the temperature. It's, it's really based on outside temperature
15:52
So, ok, it is eight o'clock at night here. So the sun has gone down and these are looking pretty good
16:01
That looks good to me. Oh, yeah. Oh, yeah. Absolutely beautiful
16:13
Ok. So last night, around 10 o'clock I pulled the fish off. It was a little dark
16:17
So I don't know how, well you'll see the video. Um, I think I got a little bit of light there but we pulled it
16:22
off. I threw them into the fish into some Ziploc bags. It's in the fridge now
16:26
So now the final test, what is the best one? They're pretty much
16:30
they're both the same. The only difference is one of the fish. I put maple syrup on and
16:35
uh, I'll tell you which one I like best. So let's just take a look at it. So
16:41
in this smoke, I only did it for five hours and I did just one pot or one pan of wood chips
16:47
I didn't do two, which I typically do, which I'm finding is a little bit too much smoke
16:51
So I kind of like it. It's a little more tender and a little less um uh smoky
16:56
Uh It's just too strong of a flavor that smoke is just, this is too much. So, here you go
17:00
You can see the fish is, it's like very nicely cooked. This one's a little bit more. Some of the thicker pieces are a little
17:05
more um softer meat. It's not that jerky ish type thing. The smaller ones
17:10
if you want more of a jerky one, you have to cook it longer or cut smaller pieces
17:14
But this is delicious. That's all good. See, I can eat a lot of this
17:22
This is perfect. Beautiful. Mm. Yeah, I hope the lighting is getting good there
17:29
It's just gorgeous and actually this, this, this brine turned out really nice
17:34
It's not too bad. Like, it's of all the stuff I put in there
17:38
I'm kind of surprised it doesn't have more of a kick and it's kind of mild
17:43
Honestly. It's mild. It's, I really, um, this is fantastic. I'm really a fan of that
17:50
It's nice. Ok. This
18:00
one is the same, but just a little more maple syrup on the top
18:09
I don't think it did anything tastes the same. Well, it was a fun trip with Asher
18:16
We got some excellent chinook at the Soma River and um it was a great time
18:23
This is great quality fish. This is a really nice way to do your chinook if you wanna
18:27
especially if some of the fish is not completely, you know, it's not like dime bright
18:32
it's a little colored up. I think the smoking is the best way to, you know, to
18:35
to do that if you don't wanna barbecue it. So uh this recipe turned out really well
18:39
I would definitely recommend it. It's kind of fun, right? You can kind of play around with different ingredients
18:44
throw in a bunch there like the garlic, the teriyaki, the Worcestershire
18:48
all that stuff, throw in a bunch, whatever you, whatever your favorite ingredients are, just toss them in the fish is pretty forgiven and it's
18:54
just kind of a fun thing to do. So anyway, I hope you like this video
18:58
Thanks for uh for all the support guys this year. Thanks for all the thumbs up
19:01
all the comments. Uh many of the new subscriptions welcome. And uh yeah
19:06
I'm just blessed. Very blessed and uh um yeah, I'm thankful for this and appreciate you guys and as always see you in the next
19:15
one. Mm mm mm. Oh. This one had more
19:24
maple syrup on that one. Ok. So a little bit more. Mm hm
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