Author's note: In recent years, I've given serious thought to some of my urges and actions as they pertain to fishing. I've realized a few things, one of which is how I feel about catch-and-release fishing.
It was early July and as the floatplane ascended, wings waving in farewell as it headed back to Dillingham, I tried to ignore the slight pang of uneasiness that welled up. It was the full realization of being truly alone.
Beginning Thursday anglers will no longer be allowed to use five lines while fishing for northern pike through the ice in Stormy Lake and the retention of Arctic char and Dolly Varden is also prohibited.
With visions of Kwikfish by the dozens dancing in their heads Central Peninsula fishermen might wake Christmas morning looking for their stockings to be stuffed with curing salts and secret brine recipes and hung from a new smoker with...
During the 2013 fishing season, when both sport and commercial fishing were restricted to ensure that enough king salmon made it up the river to spawn, the importance of healthy king salmon runs should've become clear to all concerned.
No two methods are the same when it comes to intermixing the basic five elements of smoked salmon - the fish, the brine, the smoke source, the temperature and the smoker; all lead into an endless tangle of smoking philosophies.