Text 28868, 144 rader
Skriven 2009-09-18 09:25:32 av hap newsom (1:124/311)
     Kommentar till en text av BOB GEARHART
Ärende: Re: Pink Trout
======================
Hiyez Bob!
->  ->  
->  ->  HN> I wonder what the summer water temps in 
->  ->  HN> the great lakes is? I'm a firm believer in fish
->  ->  
->  ->  The salmon stay down deep.  The water on the surface warms 
enough 
->  ->  for swimming except in Lake Superior.  The salmon school up before 
->  ->  spawning and hold in the 55 degree water, which is about 80 feet 
->  ->  down.  When the water near shore cools to that temperature, then 
->  ->  they are out just off shore where you can catch them casting from 
->  ->  the shore.  They have pretty much stopped feeding at that point, 
->  ->  but the state changed the rules a few years back where they are 
->  ->  the only fish that can be kept if foul hooked now.  Most fishing 
->  ->  in the lakes is done trolling downriggers from a boat.
->  
->   When you bring up a fish from the deep, it takes a while.
->   If they come up to fast the swim bladder comes out and they
->   aren't fun to fight with then.
-> 
I've never had that happen with a salmon, and I've caught
them as deep as 200+ feet. 
  
->   When the congregate at the rivermouth they swim back and forth
->   waiting for some signal it's time to go.  They are usually in 8
->   to 10 feet of water at that point and just on the edge of where 
->   someone in waders can stand and cast into school. It's really quit
->   funny to see rows of people almost shoulder to shoulder hoping up 
->   when the waves come in.  The whole line goes up and comes down like 
->   some batch of bottles floating in the surf.
-> 
Right now the salmon are heading up the rivers
to spawn...and the fishermen at all standing 
shoulder to shoulder in the river trying to catch
em before they do! What's really funny is when
one guy hooks a fish and fouls his line with 
10-15 other folks immediately! 
  
->   ->  Then someone found out that Atlantic Salmon (Coho ) would eat 
them.  
->  ->  A new fishery was established that now brings a lot of sports fisher 
->  ->  folks in to catch them.  They grow to larger size in the lakes because 
->  ->  of the abundance of food.  Kings will reach 100 pounds.
->  -> 
->  HN> Coho is a pacific salmon, of the genus Oncorhynchus , 
->  HN> the Atlantic salmon is of the genus salmo, both are 
->  HN> of the family salmonidae...and I'm not sure if they
->  HN> can even interbreed.  We used to get kings (chinooks)
->  HN> that were big...commonly over 60 lbs...now a 40
->  HN> pounder is rare. Do they have both atlantic and
->  HN> pacific salmon in the great lakes?
->  
->  I'm no expert on Salmon, I have fished for and caught my share, 
->  but never paid much attention to types. We have three different 
->  fish here. Coho are common, Kings are very large, that is how we
->  differentiate those two, then down in warmer waters, they have 
->  a third salmon that doesn't get as large and runs after the winter
->  cold settles in.  They all look the same to me, and none of 
->  them look like that pink stuff they sell in the supermarket.
->
I have not had canned salmon in more than 30 years! 
more like 40 I'd think! 
  
->  I haven't been fishing for any in a long time.  I buy my license
->  without the all species stamp to save $12 on the senior version.  
->  While the rivers around here do get steelhead and salmon in them,
->  I don't fish for them, so my $6 license is good enough for the 
->  Detroit River perch and walleys.  That's all I care about.  Jake 
->  likes to catch bass too, so we do at times hit the inland rivers 
->  and do a bit of bass fishing.  He gets me to take him down at 
->  sunrise during the summer for bass and pike/muskies
->
I have not done too much fishing these past few years
either...but I still keep all my gear!
->  
->  ->  HN> from cold waters. Here in the summers I seldom
->  ->  HN> fish lakes for trout (unless they are fed from
->  ->  HN> underground springs which stay cold yearround) 
->  ->  HN> as most of our lakes are shallow and the water
->  ->  HN> temps rise and the trout stop being firm fleshed
->  ->  HN> and become soft and muddy tasting. (blech)
->  ->  
->  ->  Trout is my least favorite fish.  I love to catch them on flies but 
->  ->  seldom keep them.  To mushy for me.
->  ->
->  HN> Our rivers run cold...reallly cold and trout 
->  HN> in those rivers really taste good! Not mushy
->  HN> not soft and not muddy.
->  
->  They aren't muddy here but they are a soft flesh. I prefer my fish 
->  firm and flaky.
->
Up here the trout from rivers ARE firm and
flakey!
   
->  ->  Chuckle, Our water gets solid on the top in the winter.  The ice on 
->  ->  Lake Michigan is broken up by storms and blown up on the beaches.  
->  ->  It's really a neat sight to ski out along the beach wearing cross 
->  ->  country skis to see ice piles ten to twenty feet thick along the 
->  ->  beach. Do it in Jan - march at dusk and you will be treated to a 
->  ->  display of deer and elk coming down to the shoreline to feed on the 
->  ->  berries.
->  ->
->  HN> It seldom gets that cold here...I've never
->  HN> seen a whole lake freeze over...unless I'm 
->  HN> up in the mountains. Then it's usually ice
->  HN> covered with 12 feet of snow as well!
->  
->  It doesn't get as cold as it once did, and that is presenting a 
->  problem.  If the lakes don't freeze over in the winter, evaporation
->  removes to much water lowering the water levels creating a problem 
->  with shipping..  During other seasons rivers running in from Ontario 
->  keep them pretty full, but it doesn't rain water in the winter and 
->  the Ontario rivers run low.
->
We keep our snow in the mountains where it 
stays well behaved (well most of the time) until
spring and summer when it melts and feeds the 
rivers..keeping them nice and coooold!
->   
->  ->  HN> We did something similar, although I never used 
->  ->  HN> tomato with fish. We'd slice an onion thin, a lemon
->  ->  HN> thin and toss those into the cavity as well as some
->  ->  HN> herbs (usually thyme or tarragon) and salt and pepper.
->  
->  Chuckle..  This was before cooking entered my life.  Onions, Parkay
->  and a couple cans of tomatoes with a lot of beer was our groceries
->  assortment.  :-)
->
I didn't even consider that cooking! 
->    
->  HN> Dem was the days....we thought they'd never
->  HN> end......then we got old (grin)!
->  
->  Don't I know it.  Looks like I'm going to have another resident here.
->  Dorothy's dad is in the hospital and can no longer live alone. So 
->  either he stays here, or she goes to his house. I'm spoiled rotten.
->  Someone to do my laundry and a fantastic cook.. We will try him here. 
-> 
Good luck buddy...It's gonna be tough I'm sure!
chat with you soon!
hap 
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