[hoghauler]

View attachment 1057038

WHY dont mine look that good---damn good lookin fish.

 

[eyeFISH]

WHY dont mine look that good---damn good lookin fish.

Some take-home points for turning out smoked king like that.

1) Start with PRIME fish... these were ocean URB's and spring kings
2) Achieving that color in the smoker requires SUGAR... my dry brine ratio is 4 sugar to 1 salt.
3) Turn/massage every 4 hours to ensure "brine syrup" marinade is evenly distributed over the course of at least 24-36 hours.
4) Rinse away excess brine... season with fresh cracked pepper (optional) and thoroughly dry the CURED fish on the racks PRIOR to smoking to form a nice tacky, glossy pellicle. A nice pellicle is your best defense in preventing unwanted curds from escaping to the surface. This is the secret to a nice smooth, glossy surface without having to brush it with honey or other glaze.
5) Smoke your cured fish... DON'T cook it! Low and slow is the name of the game. I doubt that my 30+ year old anemic LJ BigChief ever reaches 120 degrees. All the public health warnings say to bring the fish up to at least 145 degrees for at least 30 minutes. Sorry... but that's COOKED fish, NOT smoked fish.

 

[fop]

FOP can dig your clams for you, if you get a DR note😎

fop can no longer dig but I sure want to. Getting old is getting old. And, I have the
permit that a designed digger can dig mine. So, eyeFISH digs mine.

fop

 

[rowmanholiday]

fop can no longer dig but I sure want to. Getting old is getting old. And, I have the
permit that a designed digger can dig mine. So, eyeFISH digs mine.

fop

Kind of bites when your DD is out of action! Would it be difficult to get a new (temporary) designated digger?

Get well soon, Doc!

 

[hoghauler]

Some take-home points for turning out smoked king like that.

1) Start with PRIME fish... these were ocean URB's and spring kings
2) Achieving that color in the smoker requires SUGAR... my dry brine ratio is 4 sugar to 1 salt.
3) Turn/massage every 4 hours to ensure "brine syrup" marinade is evenly distributed over the course of at least 24-36 hours.
4) Rinse away excess brine... season with fresh cracked pepper (optional) and thoroughly dry the CURED fish on the racks PRIOR to smoking to form a nice tacky, glossy pellicle. A nice pellicle is your best defense in preventing unwanted curds from escaping to the surface. This is the secret to a nice smooth, glossy surface without having to brush it with honey or other glaze.
5) Smoke your cured fish... DON'T cook it! Low and slow is the name of the game. I doubt that my 30+ year old anemic LJ BigChief ever reaches 120 degrees. All the public health warnings say to bring the fish up to at least 145 degrees for at least 30 minutes. Sorry... but that's COOKED fish, NOT smoked fish.

Thanks Doc---I hope your healing up so you can put the hurt to those Kings soon.

 

[met'lhead matt]

fop can no longer dig but I sure want to. Getting old is getting old. And, I have the
permit that a designed digger can dig mine. So, eyeFISH digs mine.

fop

But he is old and broken😜

 

[eyeFISH]

fop can no longer dig but I sure want to. Getting old is getting old. And, I have the
permit that a designed digger can dig mine. So, eyeFISH digs mine.

fop

Kind of bites when your DD is out of action! Would it be difficult to get a new (temporary) designated digger?

Get well soon, Doc!

But he is old and broken😜

Hold on a sec.... out of action? old? broken? Don't bury me yet, boyz... I'm still kickin' ! ! !

Got the green light from the surgeon to start bearing weight on the bum leg. Clams are in trouble next diggable series of tides.

 

[fop]

Kind of bites when your DD is out of action! Would it be difficult to get a new (temporary) designated digger?

Get well soon, Doc!

That would be no problem to get another DD. I've had several the last few years. My daughter dug mine a few days ago. And I want the small ones.

fop

 

[eyeFISH]

The following digs during late afternoon/evening (digging is allowed from noon to midnight only) low tides will proceed as scheduled, after marine toxin results from the Washington State Department of Health (DOH) showed razor clams are safe to eat:

• Feb. 24, Monday, 4:04 p.m.; 0.2 feet; Long Beach, Twin Harbors, Mocrocks
• Feb. 25, Tuesday, 4:46 p.m.; -0.3 feet; Long Beach, Twin Harbors, Copalis
• Feb. 26, Wednesday, 5:25 p.m.; -0.6 feet; Long Beach, Twin Harbors, Copalis
• Feb. 27, Thursday, 6:03 p.m.; -0.7 feet; Long Beach, Twin Harbors, Mocrocks
• Feb. 28, Friday, 6:39 p.m.; -0.6 feet; Long Beach, Twin Harbors, Mocrocks
• March 1, Saturday, 7:15 p.m.; -0.1 feet; Long Beach, Twin Harbors, Copalis

 

[rowmanholiday]

With the heavy winds of yesterday and this morning, I think I'll sit out this afternoons dig.

Tomorrow's forecast is much nicer. Might be a good day to grab the dogs and spend the day at the coast before getting clams!

 

[eyeFISH]

That would be no problem to get another DD. I've had several the last few years. My daughter dug mine a few days ago. And I want the small ones.

fop

Your designated digger will be back in FULL action for tomorrow's tide. We going north, Papa... pick you up at the house 3pm.

 

[fop]

Should work DD.

fop

 

[StrawberryMTN]

Anyone hit seaside/clatsop recently? Was thinking of going Sunday morning but tide isn’t great.

 

[Clamman]

Anyone hit seaside/clatsop recently? Was thinking of going Sunday morning but tide isn’t great.

I’d be more concerned on the surf than the tide. Plenty low for digging but the surf could make it tough.

Clam

 

[StrawberryMTN]

I’d be more concerned on the surf than the tide. Plenty low for digging but the surf could make it tough.

Clam

maybe a little too aggressive of surf then. I’d be more worried about my dad being in it.

 

[Larry K]

I’d be more concerned on the surf than the tide. Plenty low for digging but the surf could make it tough.

Clam

I have.

Anyone hit seaside/clatsop recently? Was thinking of going Sunday morning but tide isn’t great.

I went this afternoon. It was great once you found them. Pretty easy about a hour before low.
Got 13 very nice clams and 2 dinks.The dinks shows were bigger than most.
I also got my herring for salmon season. It was a good day.

 

[The Bruce]

How do you get the chips to smoke at 120 degrees?

 

[eyeFISH]

How do you get the chips to smoke at 120 degrees?

The element is just hot enough to slowly burn/smoke the chips, but the chamber is NOWHERE close to that hot.

 

[CKthumper]

The beach (N. of Sunset) is entirely different than a month ago. No high spots on which to stomp for shows or see donuts. The surf would run in and out forty yds or so, and not get over a foot deep. Got about half by spotting just the tip of the neck, the rest by pounding the stick.

 

[eyeFISH]

What a TRIUMPHANT return to the game for Team eyeFISH! Copalis clams were showing en masse virtually screaming, “Take me, take me”. By far the BEST dig I’ve had the whole fall/winter season. While walking down to the water to clean up, there was a 12 ft diameter patch of sand where an entire limit could have been plucked!

A glorious day was had by all with limits around for the whole crew. If you weren’t wildly successful last evening, it may be time to find a new hobby.

Back at Chez Doc I spilled 2 jumbo 8 large and 5 medium onto my cutting table. Super nice grade of HEAVY clams. Fat fluffy diggers are a good sign that they are approaching the spawn. It was difficult to unzip the bodies without nicking those swollen diggers with the tip of my fillet knife!

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What a TRIUMPHANT return to the game for Team eyeFISH! Copalis clams were showing en masse virtually screaming, “Take me, take me”. By far the BEST dig I’ve had the whole fall/winter season. While...

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