Pinks and Sockeye Above Tidewater
By Robert H. Jones
From Fly Fishing Canada, Published by Johnson Borman Publishers
Both Pink and Sockeye salmon are fair game above the
high-tide mark in some river, but one must always check the
freshwater regulations to make sure. Oddly enough, salmon
running long distances upstream are often in better physical
condition than those entering short coastal river. Sockeye over
200 miles (320 km) from salt water in the Fraser River may be
mint bright, while those only 2 miles (3.2 km) upstream on
A Vancouver Island stream might already show signs of spawning
colors.
Both pink and sockeye are school fish, so find one and you find
many. It is usually just a matter of searching the pools and
tail-outs for signs of movement - polarized glass are de
rigueur - but caution is advised as they are easily spooked
by looming shapes, clattering rocks and sloppy casts.
They are seldom big fish, so an 8-weight that is suitable for
large rivers might be considered overkill on smaller streams.
Be warned, however that the similarity in general size and
appearance parts dramatically when a fish is hooked. Pinks will
put up a grand battle on light tackle, but sockeye are somewhat
faster, stronger and have more stamina.
In shallow flows, stick with a floating line and weighted
flies, adjusting the leader length to suit the average water
depth. This reduces the number of hang-ups, provides better
line control, and skittish salmon seem less imtimidated by
a line floating on the surface compared to one drifting
through their midst.
Simple fly patterns incorporating marabou or combed acrylic
in pink, red, chartreuse, blue, green or mauve are good prospects.
Others are Glennie's Pink 'n' Silver, Polar Shrimp, and Pink
Frammus in No. 8 - 2, depending on water clarity. ~ Robert H. Jones
Seared Pink Salmon Steaks with Tomato Salsa
(Makes four servings)
4 - pink salmon steaks
olive oil
Salt and pepper to taste
SALSA
3 - tomatoes, seeded and diced
1 - 2 jalapeno peppers, seeded and diced
1/2 cup - red onion, diced - 125 mL
2 tbsp - cilantro, chopped - 30 mL
1 tbsp - balsamic vinegar - 15 mL
2 tbsp - olive oil - 30 mL
Salt and pepper to taste
1. Mix salsa ingredients and let stand at room temperature for
30 minutes for flavors to develop. (Fresh pineapple or other
acidic fruit may be substituted for the tomatoes.)
2. Sear salmon steaks in a hot skillet until golden brown.
Trun down heat and cook through. Serve steaks on a bed of
salsa or mound salsa or mound salsa on top of the salmon.
~ Wayne Phillips
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Credits: From Fly Fishing Canada, From Coast to Coast to Coast,
By Outdoor Writers of Canada, Published by Johnson Gorman Publishers.
We appreciate use permission!
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