You may know this but the limit is only two; you'll need a rigged fish lowering device on board; and Puget Sound is barbless for all fishing.
In my experience they can be VERY localized, and by season, so can be hard to find.
You meant 3,056 acres, right? The only Alder Lake I know is 7 miles long.
That’s what they use in Northern California. Having fished on both coasts from top to bottom, I’ve observed that what catches fish seems more determined by what the locals use than what the fish want.
He mentioned spin fishing, not fly fishing. He doesn’t appear confused, unless he’s confused about why you’re commenting to me instead of responding to his request? The SGR comment is useful.
Yes. I suggest Quickfish or Flatfish as plugs. And some folks wrap herring filets around them with mono; or lightweight 4”/5” spoons.
Different sections are essentially different rivers. The lower 2 miles is saltwater for late summer fall trolling for silvers and occasionally kings. Just above that in Tukwila and above you fish a little later wading but still tidal influenced flow. The gorge is good for trout and steelhead wading. Each section has its own seasons and regs that can vary from year to year.
Fly or spinning?
Fly means streamers, light spoone or strike indicators with jigs.
Spinning can add bobbers above shrimp or eggs and maybe yarn. Orange and red.
I agree. Anything yellow or light for perch. But I'd go black or red for trout (red actually is black at depth since red wave lengths don't travel far).
I'm guessing less than 30' for either since they don't need to go deep for cold water.
sOME THOUGHTS ON SALMON. I smoke maybe 100# per year.
If you like firmer product, use salt, sugar and whatever else but no water. A dry brine will remove lots of water and the product will be firmer. Salt removes moisture, Sugar is for flavor. Wet brines work great for smaller fish (trout). Dry brines are needed to reduce moisture if your filets (salmon) are 2" thick or more.
I use 60% salt, 35% brown sugar, and the rest is garlic, black pepper and occasionally dill or lemon zest.
Mesquite or hickory is a very strong smoke. Better for beef than fish.
Apple works. The classics are Alder - in the NW; and Cherry gives it a much richer flavor.
Drying the fish surface before smoking is critical. So is a full rinse after salting.
Keep temp low. You can get it too hot, but not too low. The salt and smoke will preserve it. Temp isn't critical for that. If you see any fat bubbles rising to the surface, it's too hot. You are driving moisture and flavor out. Hopefully you have another batch you can do cooler. You'll see that fat on store-bought smoked salmon. Commercial operations are in a hurry so they smoke hot.
I usually brine overnight in coolers; and smoke 6-8 hours.
Options:
1.) Add dill or ground pepper before smoking
2.) Add white wine to the fish during the salting (although I could never taste it)
3.) Add a tablespoon of honey to each filet before smoking. It doesn't make the product "sweet" - just an imperceptable flavor improvement.
sOME THOUGHTS ON SALMON. I smoke maybe 100# per year.
If you like firmer product, use salt, sugar and whatever else but no water. A dry brine will remove lots of water and the product will be firmer. Salt removes moisture, Sugar is for flavor. Wet brines work great for smaller fish (trout). Dry brines are needed to reduce moisture if your filets (salmon) are 2" thick or more.
I use 60% salt, 35% brown sugar, and the rest is garlic, black pepper and occasionally dill or lemon zest.
Mesquite or hickory is a very strong smoke. Better for beef than fish.
Apple works. The classics are Alder - in the NW; and Cherry gives it a much richer flavor.
Drying the fish surface before smoking is critical. So is a full rinse after salting.
Keep temp low. You can get it too hot, but not too low. The salt and smoke will preserve it. Temp isn't critical for that. If you see any fat bubbles rising to the surface, it's too hot. You are driving moisture and flavor out. Hopefully you have another batch you can do cooler. You'll see that fat on store-bought smoked salmon. Commercial operations are in a hurry so they smoke hot.
Options:
1.) Add dill or ground pepper before smoking
2.) Add white wine to the fish during the salting (although I could never taste it)
3.) Add a tablespoon of honey to each filet before smoking. It doesn't make the product "sweet" - just an imperceptable flavor improvement.
The lower Elwah is closed through 2024 to allow continued recovery after dam removal.
Check out blackmouth status inside P.A.harbor. Also, the Elwah might be open below the highway. Both subject to current regulations. The Sol Duc has a great steelhead run. But you’d need a guide to fish it right and all catch and release. I caught 5 last time out.
Seacrest after dark is very popular. You need to bring your own very powerful light or be lucky enough to stand near someone else who brought one and doesn't mind. I don't think tide level matters.
The Green River below the hatchery or Skykomish River below the hatchery near Reiter's Pond have steelhead. Check regs for runs and seasons. Probably more fish in the Sky.