This was actually the last video from my recent Cayuga lake trip, but I thought the catch and cook theme would play nicely with the holidays!
I fished Cayuga lake trolling surface baits and working deep for a few hours and hooked a 23" salmon on a 4" keitech easy shiner with a 3/4 oz jighead.
Mario, co-owner of Brooklyn's SottoVoce - sottovocerestaurant.com/ was graceful enough to put up with me as we did the next step which was cold smoking a salmon. We are by no means experts on this but it was a fun way to do something different.
After catching, the salmon went into ice (well covered and bled) on my cooler for about 24 hours. After fillet we went with two different brines.
Simple Brine:
2 Cups salt (we said four in the video but it was two oops)
2 cups sugar
3 cloves of garlic
pepper
1 gallon of water
Spiced Brine
Same as Above plus
1 cup soy sauce
1 tablespoon jerkseasoning
3 tablespoons pickling spice
Mario has a homemade smoker and set one for 24 hours and one for 12 hours after about a 16 hour brine. Both picked up different flavors and different unique qualities.
Gear used -
Rod: 6'6" EliasVFishing Fluke Ninja available from www.ChunkzCustoms.com
Reel - Ecooda 2000 CRS (discontinued)
Line - 10lb KastKing Braided line - amzn.to/2BnpjYa
Lure used - 4" Keitech Easy Shiner - amzn.to/2BW9xjX
Jighead - 3/4 Northland deep diving jighead (approx 1/0 hook)
Kayak - Hobie Outback - amzn.to/2kfg8O8
My drysuit - amzn.to/2A6WxGB
My cameras:
GoPro Session - amzn.to/2C1pZiL
Sony Handycam - amzn.to/2iHQ9i9
Above are Amazon Affiliate Links
I make soft swimbaits and other gear for saltwater fishing, pick up something off Amazon from here - amzn.to/2ARkO6K or visit my website at www.EliasVFishing.com
8 дек 2017
