View Full Version : Overdosed!
joemomma
07-13-2008, 07:45 PM
OK, I've been dealing with this terrible problem lately! Just need time! How many of you can't take the smoked Kokanee anymore! Just the thought of it makes me want to puke! I think because it is so rich, OH it is so good, but I hit the wall again, this happens every year! Now I can still eat 4 15" fillets off the Treager bbq'd! I was just wondering if anybody else has hit the wall and OD! :passout:
Salmonslayer2
07-13-2008, 07:50 PM
I can always eat a few peices each week. I take a lot of fish to work. It goes fast. They enjoy it a lot.
Larry
fishnlady
07-13-2008, 07:58 PM
How about smoked trout? Just had that for dinner--in alfredo sauce over pasta. Yum!! It is also good tossed into sauteed spuds & onions. Or in a quiche. We love it at our house. :D
joemomma
07-13-2008, 08:05 PM
C'mon guys I'm looking for sympathy here! :wink: You know it's like when I was 5yrs old and ate 4 bags of bbq potatoe chips! Did me in till I was 12!
adobe wall
07-13-2008, 09:01 PM
best part of summer, kokes every week!
I don't usually let them stick around long enough to smoke them although they sure do smoke up well. I just grill them, usually that's a Monday or Tuesday night thing.
No sympathy here! Having too many kokanee to smoke or grille is no worse than having too much money or having too many friends!
regards, aw
ElkTalker
07-13-2008, 10:58 PM
I feel your pain. I did 75 in my first batch this year. My family and I ate almost all of it within a few weeks. The last batch has been a lot slower in leaving the freezer.:D
ET
http://www.ifish.net/gallery/data/500/medium/Wickiup_Res_June_2008_004.jpg (http://www.ifish.net/gallery/showphoto.php/photo/81614/size/big/cat//ppuser/15535)
s20055
07-14-2008, 04:54 AM
I'm going to need treatment after seeing that pic.:passout:
Meister Jäger
07-14-2008, 12:15 PM
I feel your pain. I did 75 in my first batch this year. My family and I ate almost all of it within a few weeks. The last batch has been a lot slower in leaving the freezer.:D
ET
http://www.ifish.net/gallery/data/500/medium/Wickiup_Res_June_2008_004.jpg (http://www.ifish.net/gallery/showphoto.php/photo/81614/size/big/cat//ppuser/15535)
CRIKEY! That's a lot of (expletive) kokanee!
I'm curious - the relative color differences between the fish; are they all from the same body of water or mixed?
MJ
(And sorry, Joe. No sympathy here either. If it'll help, I'll make room in my smoker, freezer, belly for your surplus!:D)
marshworm
07-14-2008, 12:43 PM
Hey joemomma,
ain't got no sympthetic feelings to pass along to any body that ate 4 bags of BBQ chips. I guess this just means that the rest of us ifishers won't be seeing ya on the koke waters till sometime next year.
But wait!! Oh my gosh joemomma ...what if you really got it bad and can't even stand the sight of your boat?....or your pole?....or bright gaudy trolls?......and you forget where Wickiup, Odell and the rest of 'em are?...or you can't remember who you are?....and you wander aimlessly on a street corner holding a sign which reads "cracked up by smokin' kokes"?
Oh well such is the life....been nice knowing ya
joemomma
07-14-2008, 01:11 PM
Hey joemomma,
ain't got no sympthetic feelings to pass along to any body that ate 4 bags of BBQ chips. I guess this just means that the rest of us ifishers won't be seeing ya on the koke waters till sometime next year.
But wait!! Oh my gosh joemomma ...what if you really got it bad and can't even stand the sight of your boat?....or your pole?....or bright gaudy trolls?......and you forget where Wickiup, Odell and the rest of 'em are?...or you can't remember who you are?....and you wander aimlessly on a street corner holding a sign which reads "cracked up by smokin' kokes"?
Oh well such is the life....been nice knowing ya
I'm working on the sign right now!
joemomma
07-14-2008, 01:12 PM
I feel your pain. I did 75 in my first batch this year. My family and I ate almost all of it within a few weeks. The last batch has been a lot slower in leaving the freezer.:D
ET
http://www.ifish.net/gallery/data/500/medium/Wickiup_Res_June_2008_004.jpg (http://www.ifish.net/gallery/showphoto.php/photo/81614/size/big/cat//ppuser/15535)
If there was a smoker in this picture I would be emptying my shoes right now!
joemomma
07-14-2008, 01:14 PM
Oh by the way! I just brought home 27 nice keeper dungies, and I'm going to eat everyone! Tonight!:wink:
moknots
07-14-2008, 02:33 PM
Been there! Sad cases we are. I've been having great luck spreading the smoked kokanee over the whole year and enjoying them every time by freezing the fish gutted and headed, in gallon ziplocks, with a cup or two of water. Close all but an inch or so of the bag, lower the whole thing into a bucket of cold water to force out all the air, then finish the seal. Spread them flat (on top of a frozen pizza box is perfect), single layer in a good cold freezer (not all are created equal). No freezerburn. Fillet as they thaw, and smoke as normal. Way better than trying to freeze smoked fish, which always pales compared to fresh off the smoker.
Salmonslayer2
07-14-2008, 02:51 PM
Hay Joe
You need a full time job with no time off. This maybe your Cure.
Larry
SouthSantiamSlayer
07-14-2008, 07:43 PM
GEESE!
I guess you could afford to C&R a few by the looks of that pic!
Let a few of the struggling fisherman get some fish! haha
I agree smoked fish after awhile gets a little sickening..
Its soo good though if you haven't had any for awhile.
joemomma
08-03-2008, 08:23 PM
Brineing Kokanee and spring Chinook right now for tomorrows smoker! If you hear anything weird tomorrow, It just me throwing up!:D
russ parker
08-03-2008, 09:20 PM
heave...heave...heave...
Wife: "Is that the cat?"
Me: No, it's Joemomma!
Salmonslayer2
08-03-2008, 10:07 PM
Learn to catch and release. Or better yet stay home and do some work around the house. You can send me gas money so I can fish. I will tell you the stories to pay to the gas money. You will feel much better.
I hope the wind is from the north so I can get a whiff from the smoker now and then.
joemomma
08-04-2008, 09:01 AM
Thanks for the sympathy!:wink:
adobe wall
08-04-2008, 07:37 PM
maybe kipper can them instead, that way you can have them later this winter.
regards, aw
SilverBullets
08-04-2008, 08:00 PM
I think your on your way to a full recovery! They say the first step is admitting you have a problem...sounds to me you've come clean. Now go to the meetings every week (on a lake of your choice) and keep us posted on your progress. Were all pulling for ya!!:cheers:
Michelle K
08-07-2008, 08:17 PM
I feel your pain. I did 75 in my first batch this year. My family and I ate almost all of it within a few weeks. The last batch has been a lot slower in leaving the freezer.:D
ET
http://www.ifish.net/gallery/data/500/medium/Wickiup_Res_June_2008_004.jpg (http://www.ifish.net/gallery/showphoto.php/photo/81614/size/big/cat//ppuser/15535)
Yikes! They're like zucchini with scales!
ElkTalker
08-11-2008, 09:52 AM
Step one is admitting you have a problem. My name is Elktalker and I’m a smoked kokoholic. :D
I smoked what I think will be my last batch of the year this weekend.
Dry brine, (brown sugar and Salt) over night.
Four hours in the smoker at 100 degrees, then 180 for almost two more hours then back to 100 degrees till the texture was perfect.
http://www.ifish.net/gallery/data/500/medium/Lake_Merwin_August_2008_032.jpg (http://www.ifish.net/gallery/showphoto.php/photo/83271/size/big/cat//ppuser/15535)
55 fish
Those look fantastic. Did you use smoke for just the first four hours or for the entire time?????
ElkTalker
08-11-2008, 11:15 AM
Those look fantastic. Did you use smoke for just the first four hours or for the entire time?????
As soon as they become tacky, about 40 min or so I turn on the smoke for about 45min to 1 hour.
The trick with Sockeye is to dry the out side with out the oils coming out. That why I smoke it so long at a low temp. When the out side has a good crust on it then turn up the heat to cook it and then back down to finish, if needed
My friend from Alaska smokes his at 90 degrees for 8-10 hours before turing up the heat. ET
fishnhuntnfool
08-11-2008, 12:12 PM
I've got a solution!
If you just can't handle anymore, my freezer is looking pretty empty and I can "permanently" store them for you. :meme: I haven't been able to get out this year for any kokes!!!!
SouthSantiamSlayer
08-11-2008, 11:39 PM
I feel your pain. I did 75 in my first batch this year. My family and I ate almost all of it within a few weeks. The last batch has been a lot slower in leaving the freezer.:D
ET
http://www.ifish.net/gallery/data/500/medium/Wickiup_Res_June_2008_004.jpg (http://www.ifish.net/gallery/showphoto.php/photo/81614/size/big/cat//ppuser/15535)
Hey I think I saw your boat out there on the water with this flag flying...
hahaha
http://i31.photobucket.com/albums/c379/dirtbikemike69/Kill-Em-All.gif
Willis
08-13-2008, 06:01 PM
Step one is admitting you have a problem. My name is Elktalker and I’m a smoked kokoholic. :D
I smoked what I think will be my last batch of the year this weekend.
Dry brine, (brown sugar and Salt) over night.
Four hours in the smoker at 100 degrees, then 180 for almost two more hours then back to 100 degrees till the texture was perfect.
http://www.ifish.net/gallery/data/500/medium/Lake_Merwin_August_2008_032.jpg (http://www.ifish.net/gallery/showphoto.php/photo/83271/size/big/cat//ppuser/15535)
55 fish
For the love of god im going to cry that pic is a thing of beauty...:applause: