Finally got my wife to join me on a Vancouver Island fishing trip.  The weather was marginal but the fishing was excellent.  We were more than capable of limiting out each day but decided to keep our catch to something manageable for both consumption and travel.  We still ended up bringing more than a 100 lbs of filets back in the coolers.  Michelle's arms were getting a little tired as I kept her reeling while I landed the occasional second fish on a double header.  LOL  She started enjoying the halibut fishing as it was a little easier on the forearms (she may have changed her mind if she would have hooked into an 80 lber)  I may look to try doing some home smoking on the Chinooks so if anyone wants to share a good recipe that would be appreciated.

Couple nice nookies there Weste,, well done..

I am super jealous as I ended up cancelling my trip west this summer but I still enjoy seeing others having good trips.

Our favourite smoke recipe is the simplest one there is. Mix 5 cups dark brown sugar to 1 cup pickling salt. Cut fillets into chunks and start to layer in a stainless container or small cooler. Layer brine, layer fish, layer brine layer fish so on and then top off with a layer of brine. Put in fridge for 24 hours shake off excess brine and smoke to desired done ness enjoy the good eats..

Thx for the pics Weste  love it..

NICE..

looks like you did pretty good

I started fishing off the west coast of the Island when I was 3 years old.
Miss the big stuff for sure living out here.

I mix my brine much the same as walleyes except I do a half and half brown sugar/ coarse salt mixture. All the old timers have always said to me never in any metal for a brine ( even stainless).
In the smoker I brush over a mixture of maple syrup and honey once every hour to glaze it.
I like a dryer product so I wil smoke it for a little longer than most guys   

Right on Weste...I'm going on my first salmon trip on the 27...