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What are some good ways to cook spring? So far all I have done is just fry them up. Are there any better ways?
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For a white spring try cutting salmon into little pieces and coat it in a beer batter and then deep fry it youll be surprised
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For big white springs from ocean what we do is cut them into steaks, and then either marinate them in a brandy mixture or other things. Beer batter may well also be similiar. But for ones out of rivers Id strongly suggest doign something to them before cooking them up for sure! Had a Cap Coho the other week just bbqd, not great. Chris
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Marinate the fish fillet or steak in olive oil, lemon juice, ginger and garlic. Soak a cedar plank in cold water for 20 minutes. Put the salmon on the plank and the plank on the bbq rack Cook until done--approx 10 minutes/inch. When done, throw away the fish and eat the plank.
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That's a good one Bubba!!! (I'm still chucklin)
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GREAT one Bubba...gave me a good chuckle! I only "tried" to cook one once...NASTY!! is all I can say. Even tried smoking one, 3 days later it still tasted like ••••. I'll never bonk another white thing again!
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Then you're doing it wrong, because if done well they taste very good. If they have withered away in freshwater then yeah they probably do taste like ••••. Chris
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Bubba, Cody, you couldn't be more right about the White Springs tasting like garbage. Even the ones that are chrome taste like a shoe 3 days after being smoked. Where as sometimes after smoking a nice Coho or Red Spring, I will still eat a piece of either of them 2 weeks later and they taste great, but not a White Spring, they don't last past the first day. Sorry Bubba, but I wouldn't have eatin that plank either. It would need at least a heavy Terriaki sauce to cover that stench from the white spring.
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Are the springs in the Vedder all white now?
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In rivers I belive it, but if you get one from the ocean, they actualyl marinade and bbq pretty good! Most springs are white int he vedder yes. The whites run from late september to late october/early november I believe. There is a smaller red spring run in july. Chris
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Here's a great marinade for salmon steaks. Brown sugar, molasess, and whiskey. Tastes great
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I have fished the Vedder around a dozen times since september started. This is the first year that I have hooked the numbers of RED springs in the fall that Brad is talking about. I would conservatively estimate the number of springs, both jacks and adults landed at around 40 (at least a couple a day). At least 5 of those where reds. --The jacks (around 4-5 lbs) seemed to have a higher incidence of red meat than the bigger ones, but I got one fish around 25 lbs that was red. They are there. Bert
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