skipper19

My reels haven't been spooled yet either because I have 900 feet...but close and it was 400 copper with a newbie on the rod with a very energetic king two years ago in June, that wasn't even a high twenty fish. It was on a 15 foot outrigger. Release 11 feet off the water surface knot at the water runs about 40 to 45 feet of backing behind the boat in the air. Total backing off the reel about 60 feet. I sure liked the extra 1 or 200 feet left on the reel! Not always the case but I wasn't sorry for sure. Most fish will stop before that one did but as I said if you have an inexperienced person on the rod it can be trouble. 600 might be enough...it's always better to have reserve. Just like gas.

You want at least 900 feet backing. You'll be running off some of your backing to get knot at the water surface. If you run boards then you loose all that stretch from the boat to the release. Maybe only 50 ft. Or maybe 100 ft depending. With 600 you would have only 500 ft backing and many good kings run way beyond that. Depends upon the choice of backing how much you can get under the copper and leader. 30 lb. Power pro is enough tensile strength and only .011 diameter. 50 lb is .015 and takes considerably more room on the reel therefore reducing your available backing to stop the fish. I would be nervous with only 400 or 500 ft to do that with.

Great job! Kids are always fun on a day with lots of action! Nothing beats a nice big squirming lamprey slithering around the deck though...either you got one that wants to put it in his pocket and take it home or ya need ear plugs from the screaming! :lol:

That guy was just showing his ass...:blink:...wait...Ray does that all the time to everyone, and he's harmless...I think:unsure:. . Butt...if you don't identify the bozo, he won't care..,and frankly if you don't, how does it do any good to tell about the offense here?

Good fishing men! Sorry about the net windburn! That sucks. There's treasures down there in them thar depths.. I got a big fluorescent yellow Styrofoam float on my stuff that hangs over the side of the boat.. has a bungee and clips on on it. Thanks for the report! Mark

I still say there should be a goby division. End of the LOC heaviest burlap sack wins accumulated from end of each day...

Probably part of that big drug bust they just had a few weeks ago in Buffalo and Lockport. Nice glad he got busted. Hope your motor is OK. I know you said the ass sawed off the bracket and that sucks...too bad you can't take a saw to his nuts! sad thing is, how much punishment will he actually get is not enough to deter the rest of them.

Time for a revisit labor day weekend! Ray, Come on up to Lyntucky...leave yer shirt home, enjoy the fireside roast...err. I mean cookout! ..sit close to the fire, no hairs on the meat!..you like bacon?

Here is one that is really really good! I did some in an experimental recipe for Eskimo candy. Hi mountain seasonings has a brine that I used for a base called Alaska salmon brine. Package has a bear on pictured on it. Mix the brine with cold water like the directions say. Add a cup of brown sugar to it. Add a 1/2 cup of maple syrup. Stir it up real good so the sugar disolves. Slice the meat into pieces about 6 inches square and place it in the fridge over nite. Take the fish out of the brine. Do not rinse off just pat it with paper towel to dry a little. Then air dry the fish for a couple hours until it gets that sheen of a pellicle on it. Smoke with alder and apple mix at about 180 to 200 degrees. Important; baste the meat with warm maple syrup AND honey mixture about 2 hours into the smoke and once again about 1 hour into the smoke. After four hours reduce the smoke and then just use heat for drying to desired level. I test internal temp of meat for 135 to 145 degrees. Too much more and you get salmon jerky. Slow smoke temp, even 165 is ok. Just longer but don't do more than 4 hours smoke. Finish with heat. Electric smokers are good for this, or if you have a wood fire smoker finish in an oven on bake low low heat 165 to 200. I like to take my salmon off when it gets that translucent look to it. You can look at it and see light glowing in the meat appearance. The meat will flake apart like potato chips when done, but not crispy!..just a nice pliable flake of salmon goodness. Hold it up to light and see the glow in it and it is done. Eat a piece and you will not stop. Just like Lay's...you can't eat just one! Mark

Yes sir! You got that moonwalk going on! 14 feet back 14 feet ahead...repeat! Thanks for the entertainment Rick! Mark

Nice report! Thanks Mark