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www.fishingadventures.biz.nf CALL Bill Davisson 775.742.6950 Dear Bill, I just wanted to thank you very much for an incredible trip as that was the best vacation I had in quite some time. In addition to running a tight ship, you sure know your way around the galley with a few simple but great recipes. Let me know when you are going to start booking for next year, as I would enjoy doing it all over again. While crabbing up north might be a lot of fun, I thought overall that the diversity of fish that we caught was excellent. I think what made the trip so fun was catching both the silvers and reds on light tackle, as I don't think it gets better than that, and we caught about 6 Kings. John Larsen , CEO, Port of Subs -------------------------------------------------------------------------------- Dear Bill, Just wanted to send you my appreciation for the outstanding fishing trip you provided this July. I have fished in Alaska, including Sitka, for approximately a dozen years and thought I had pretty much seen all there was to offer. I had even fished Sitka seven times. I knew prize Chinook season was in June so my expectations were not that high for a successful trip in July. Spending time with you on the �Otter� totally changed my preconceptions of fishing in Alaska. I saw inlets and fishing grounds I had never seen before and probably never would have if I had not been on your boat. Docking at night in a hidden inlet along the Alaska shoreline was spectacular ...
Spicy Steve. Visit www.spicysteve.com to discover more recipes. This episode is taken from the series SPICY STEVE ASIAN SECRETS.
www.cookingrecipestv.com - Chef Brian prepares a classic french recipe "salmon mutard". Video demonstrates how to remove skin from salmon, shares salmon facts. Always buy wild salmon, recipe can be prepared with King, Chinook, Sockeye or Coho
Bill Gygax and Myself left Salty's bait shop after paying launch and Sausilito at aproximaately 6:45 for Duzberry Reef which was a super smooth run to Duz. The day is starting right and what I'm looking for is a big slug. We had our minds set that we were absolutely not going to stop until we got to the Duz can...Unless we go by a boat with a double hookup going...Chuckle. We saw party boats stopping 2 miles short but we kept on to Duz. Heard about some fish and We were running double FBR setups which is a standard FBR with anchovy on the main rig and a FBR slider on the dropper rig. I was running one green mini red/green light on the bottom Green FBR with standard sleeve and mustad 95160 stainless steel hook and up front was a 1/1/2 oz keel sinker with a one anchovy home made dragless flasher. The dropper rig was fitted with a 12 inch 50# test P-Line leader with beadchain and a 80 pound test dacron uniknot slider to control hook to tail length. The hook was a tricked out 3/0 red Vision hook with the tip slight bend out and fitted with a quick strike kick up shank whisker. It basically makes a single barbless J hook to strike like a treble hook. Caught some rock fish and another little fish and finally hooked into a monster 44.05 as weighted in at Salty's Tackle by (Vickie) It was my best salmon ever at it put up a noble fight. The report is one big 44.05 pound salmon caught on a Green FBR at 55 feet on the wire 1/4 mile south east of the can. Tofind out about other ...
Learn about the different types of Salmon, including King, Sockeye, Coho and the Keta salmon. Find out which type is best for cooking at your next barbeque or dinner.
Took a walk around Granville Island Market, Vancouver BC The Granville Island Public Market is Vancouvers hub of epicurean delight. Browse the exotic array of crisp, garden-fresh produce which overflows each vendors stall—from luscious berries in season, to delicate Japanese eggplant. Look for displays of fresh Coho salmon and giant prawns on beds of ice. Breathe in the delicious scent of just-from-the-oven bagels mixing with the aroma of freshly roasted coffee and pungent cheeses from around the world. The Public Market provides the very best of fresh food for the expert chef, as well as those who love to eat! It is a great source of local produce, homemade products and unusual ingredients for exotic recipes. Wild fiddleheads, pine mushrooms, seaweed, stinging nettles—the list is endless.
Chef Mike shows us how easy it is to prepare Bronzed coho salmon with a white wine basil sauce
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