Comments on: The King of Kings – Trinity River Spring Chinook Salmon

By: hank

hank — Fri, 17 Jul 2009 16:13:56 +0000

Leslie: I use “nasty” in the traditional white-bread sense of the word — meaning anything not a skinless fillet…

Josh: No, I did not pick at the sardines — they were bait frozen, meaning stinky…

Tea: Nope, although we say a zillion people doing that when we drove by — all of Redding was there!

By: Sporting Days

Sporting Days — Fri, 17 Jul 2009 15:34:57 +0000

What a nice way to spend a weekend.

By: codfish

codfish — Fri, 17 Jul 2009 13:40:18 +0000

Great fishing post, Hank. Can’t wait to see what you do with ‘em.

By: tea_austen

tea_austen — Fri, 17 Jul 2009 02:36:53 +0000

Did you stop and go swimming at Whiskeytown? That’s my favorite part of the trip up/down 299 (and a good way to get some of the mountain dirt off you before hitting the heat of the valley).

Andrew/Larbo are right. That casting picture is gorgeous.

By: Josh

Josh — Thu, 16 Jul 2009 15:56:52 +0000

By the way, did you pick at the sardines?

By: Nick

Nick — Thu, 16 Jul 2009 15:08:22 +0000

I know you will, but I cant wait to hear more about the nasty bits of the salmon

By: Larbo

Larbo — Wed, 15 Jul 2009 16:03:54 +0000

Ah, here in the middle of the midwest, I’m dying!

Everytime we go back to Oregon to see family, my spouse has one and only one request: to have fresh, wild, line-caught salmon on the menu, every day.

And Andrew’s right, Holly – that casting picture is a beaut! You can make out the line as it spools off, but drifting out of focus captures the uncertainty, the whole quality of casting into the unknown, that’s fishing.

By: Josh

Josh — Wed, 15 Jul 2009 15:37:18 +0000

Contrary to my shooting and casting skills, I’ve cleaned quite a few things in my life, and I can honestly say that no part of a fish can legitimately be called nasty, unless it is allowed to sit in the heat for a few hours, when the whole thing is nasty.

Kings are special. I’m glad you got that chance.

By: Leslie

Leslie — Wed, 15 Jul 2009 05:15:53 +0000

Heads, collars, and bellies are the “nasty bits”? I’m Chinese, and in our cuisine those are the best and most sought-after parts! Good on you for keeping them; it always pains me to see other anglers just throwing them away.