How to Catch, Fillet, and SMOKE Big Fall Coho!
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- Опубликовано: 21 окт 2024
- In this video we head out to hunt for some big fall cohos. For those of you who have tried my smoked fish, you know what you're in for. All of my recipe secrets are in the last half of the video!
What’s your favorite way to eat salmon!?
Comment down below!
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Filmed and Edited by:
Tony Cass
Went fishing with Eric twice now and caught a personal best both times, this man is the real deal!!!🤝
That pic was fantastic 👌
Wow another great video along with a great recipe
Looks awesome! Thanks for the tips on fishing and smoking fish
Wow!!! That Weber smoking brought back memories!!!! I started smoking salmon on a Weber back in the late 70's!!!! Another great video Eric
Thank you for this video.
I owe you so much for all the great help.
Thanks for the smoked salmon recipe!! That’s a similar recipe I used to use when I lived in Oregon!!
I have caught coho in ohio waters along way from where they were from in wisconsin😎
Hey Eric
I really like the catch and cook videos
U R the man!
Gerald King
Eric after you brine your fish do you take them out of the brine and let set in the refrigerator (24 hours) on a wire rack to form a pellicle on your fish before you smoke them. If not you should try to do that before you smoke the fish because the smoke adheres to the fish better.
Yes I definitely do that
How’s Milwaukee been Eric? I’m debating going out to Oak Creek to fish the plant because of the warm temps in Port. What do ya think
Not sure I’m in Michigan 🤷
Ope sorry about the late response, awesome videos you’ve been putting out! Can’t wait to learn some more about brown trout though in the upcoming months
Love it
Nice fish
Where would you recommend to fish from shore for newbie salmon anglers
Port Washington
Water temp at port Washington sucks , Milwaukee and Sheboygan have been producing
yah i know to port is good but it seems to warm to fish
Forgive me if you save this info for your clients - but what speed are you trolling at?
I tried your first smoked recipe and ready to throw my next batch using this recipe. You ain’t gunna believe me when I tell ya that I’m doing this with Asian Carp. Carp is the furthest these fish can be called. They are white flaky meat nearly identical to the meat of a walleye or a whitefish. Because some dumb a$$ called them a carp, that name sticks and ruins people from ever wanting to try them. The truth be told, they are absolutely amazing. My first batch was outstanding using your old recipe. Thanks for sharing
Awesome man glad your using it, I just filmed a catch and cook yesterday
How do I get a trip with you? 2 people probably maybe 3
🔥Recipe🔥
Thanks Homie
Sure hope I can get some to smoke when I hit the water Labor Day week
DO you rinse the fish before putting it on the smoker?
I prefer to put the fish on my rack and then let them sit in the refrigerator for 6-12 hours
@@wibigfishcom I think he meant, do you rinse the fillets after you actually fillet the fish. I don't think you did, you just threw them on the paper towel to dry up and soak up the blood from the lateral line. lol, great video, the coho seem to like smaller chunks of skien, been catching them in racine. Thanks for sharing the recipe, I tried Indian candy smoked salmon a few years back, and they were awesome, gone within the day of smoking it. Just a ton of work lol.
5 gallon pale have to be food safe?
They have BPA ones you can use. Don’t use the home depot or w/e, they are not good safe especially with salt and acidic marinates.
Did you rinse the brine off of the fish, before smoking?
No I put them on a rack them in my refrigerator for 6-12 Hours on the rack
Just a plain “Thanks”
lol back to the dirty, messy boat make up your mind....
I see you are still picking on his boat