How to catch Coho and Chinook salmon tips


Posted on 16th August 2011 by admin in salmon

Salmon it’s very popular fish, because of its nutrient values. There have been a lot of discussions between the difference of wild salmon and farm raised salmon. Fact is that wild salmon is much healthier and rich in nutrients than his farm cousin is. That’s why it is important to know some tips and tricks how to catch a salmon.

Before you start you have to know what kind of salmon you are going to catch. We know many salmon species and each of them has different properties and different places of living and spawning. It is also good to know salmon lifecycle stages and when they come back to river for spawning.

The two most common species of salmon that can be caught in river or lakes are Coho and Chinook salmon. We know three stages when it is possible to catch salmon, which are river stage, lake stage and river mouth stage.

River stage is a period when salmon is already in the river and is looking at a place to deposit its eggs. At the beginning when they start swimming towards the upper stream of the river salmon feeds itself and when it comes to the place it starts defending its eggs. Usually they defend their eggs from brown and rainbow trout that are following salmon to eat their eggs. At that time salmon are very aggressive and are defending its spawning territory from other species. If you throw light color baits such as light red or yellow you can have a success to catch a salmon. Spinners that have rainbow or brown trout colors are also a good solution to catch salmon in a legal way.

It is possible to catch salmon also in river mouth. In this period salmon are waiting that rain makes water level higher so they can swim towards the upper river so they can spawn. At that time salmon are also quite aggressive and you can use white, silver or gold lures. Some people are also using green, red or purple lures.

At the end if you have a boat you can catch wild salmon also in lake. You can fish salmon with downriggers. You can help to find salmon with fish finder and then place downriggers at certain depth. Downrigger allows you to fish deeper where the salmon hang out during feeding. You can use different lures. For deep fishing you can try Cleo’s, Sutton Silver Spoon, Rapalas, and Thunder Sticks etc.

Easy salmon recipe


Posted on 10th August 2011 by admin in salmon

Flat spaghetti with salmon

Ingredients for 4 people: 400g of flat spaghetti, 300 of salmon file(no bones and skin), 2 teaspoons of lemon juice, 3 pinch of salt, 2 pinch of pepper, 3 shallots, 2 spoons of butter, 200g cooking cream, 2 spoons of chopped basilica


Put on the stove larger pot with 1 liter of salted water and allow it to boil. Then put in boiling water spaghetti and cook as long as indicated on the packaging.

Cut salmon into small pieces, place it in a small bowl and pour with the lemon juice. Cover the bowl and put it in refrigerator for 10 minutes. Clean and wash the shallots and then chop them in small pieces.

Put pan on stove; heat the butter in which we fry onions. Top all this with sour cream and spice it with salt and pepper.

Cook 10 minutes on low heat till half of the sauce evaporates. When pasta is cooked, drain it well, cover and place it in a warm place. In the sauce we add pieces of salmon and lemon juice stir and cook for 3 minutes more.

Serve spaghetti in a deep plate and pour with the prepared sauce. Spend with basil and serve guests.

Salmon spread

Ingredients for 4 people: 1 lemon, 1 onion, 100g smoked salmon, 150g curd, pinch of white pepper, pinch of salt, 3 chives springs


Wash a lemon under a hot water, dry it well and grate the peel. Cut it in half and squeeze one-half. Clean an onion and chop it very finely. Chop a smoked salmon finely too. Wash thoroughly chive sprigs.

Mix curd with onions and fish, into a smooth mixture. Stir in one teaspoon of lemon peel and juice. Depending on taste spice with salt and pepper and pour over the remaining lemon juice. Serve in a small bowl, decorate with chives springs and serve to guests. Serve the salmon spread with toast.

Avocado with smoked salmon

Ingredients for 4 people: 2 ripe avocados, 1 lemon, 2 parsley springs, small red pepper, 100g smoked salmon


Wash good sprigs of parsley and put off parsley leaves. Cut a lemon on half and squeeze for one tablespoon of lemon juice. Thoroughly wash avocado, cut it in half and remove bone. Serve them on plates and sprinkle with lemon juice. Wash thoroughly the peppers, remove seeds and cut into small strips.

Wash thoroughly smoked salmon and dry it with paper towels. Cut smoked salmon on the strips and put decoratively on the avocado. Snacks are decorated with slices of red pepper and parsley leaves. Serve guests.

Atlantic salmon


Posted on 27th July 2011 by admin in salmon

atlantic salmon information1 Atlantic salmonAtlantic salmon is anadromous fish. It spends a part of his life in the sea, but it spawns in fresh water. Atlantic salmon lives in the North Atlantic and it spawns in the rivers of Europe and North America. When is in the sea is swimming in the sea around Greenland.

Atlantic salmon has an elongated body that is hydrodynamic shape and large mouth. On the back and flanks is silver gray color that is poured into the green. The head, back and hips are covered with dark spots. Scales are large and easily visible. It grows from 100 to 130 cm, rarely up to 150 cm. Its weight is on average between 6 to 8 kg, but we can also found 25 kg or big examples.

Atlantic salmon farming

The cultivation of Atlantic salmon goes back to the 19th century, when the United Kingdom had established hatcheries. The purpose at that time was to produce fry for the reconstruction of river populations for sport fishing. However, marine fish farms in Norway in 1960 were the first one to install floating cages in fjord with a desire to market adult salmon. Based on the hybrid species, which are the result from crossing a different types of Norwegian salmon and local species, has first evolved growing in Europe and then in all temperate seas in both hemispheres. Rapid increase in production at the end of 90th of the last century led to problems related to market saturation. This crisis has led to major restructuring in the sector.

Atlantic salmon is fully reproduced in captivity, with carefully selected female born in captivity. The eggs are removed from females ready for spawning, and mixed with milky (male seed) to fertilize them. Then they are placed in incubation tanks. Fry are hatched from eggs within four to six weeks after fertilization.

The first phase corresponds to the larval stage, which lasts from four to six weeks until the larvae get rid of yolk sac and becomes the young salmon, which is able to eat. Then comes the second stage: the young salmon are transferred to the fresh water swimming pool (or in floating cages in the lake), where it remains from one to two years as it is necessary for “saumonification”, the acquisition of biological properties that enable it to live in seawater.

Since is a carnivorous fish, it feeds with grains from fish, meal and oil (50%), but also with other ingredients such as vegetable flour and vegetable extracts (cereals, beans, soy …), vitamins, minerals, and astaxanthin, which is (natural or synthetic) pigment essential for health, which gives it its characteristic color. The composition of food and the rhythm of feeding conditions at the farm and catch and process execution are elements that contribute significantly to the quality of the finished product.


Firm pink to orange-red flesh and pleasant delicious smell makes salmon one of the most popular oily fish. Culinary very interesting fish, it can be used for all kinds of preparation, baked, smoked or raw (on sushi). Pieces of salmon can braise with selected spices and herbs, fillets and steaks can be baked in a pan or grilled or fried in a completely non-beer bread. Smoked is a real specialty. Salmon is a rich source of omega-3 fats. Appropriate seasoning for salmon is curry, tarragon, garlic, pepper, parsley, white pepper and lemon.



Posted on 9th July 2011 by admin in salmon

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Salmon is a fish specie that belongs to a family called Salmonidae. It’s a fish that migrates and usually lives along the coasts of North Atlantic and Pacific Oceans. Today it is also possible to find salmon in lakes. As salmon is known as one of the healthier fishes in the world, because it’s rich in omega 3, human helps to reproduce salmon in fish farms.

Naturally is salmon produced in freshwater streams and then migrates to oceans. The smolt body chemistry changes allow them to live in salt water. Today we know more species of salmon, which are Atlantic salmon that lives in Atlantic sea, Cherry salmon, Chinook salmon, Chum salmon, Coho salmon, Pink salmon, Sockeye salmon and Danube salmon. Except of Danube salmon, which is the largest permanent fresh water salmonid all other salmon lives in Pacific Ocean.

What do salmon eat?

Salmon are carnivorous and fed themselves by catching other fish and other sea organisms. In fish farms many produced salmon are used to feed other salmon, because they consume more fish than they generate as a product. The massive salmon production result is that values of omega 3 fatty acids are not so high, as we get it from wild caught salmon.

Salmon as a food

Salmon is very popular dish in many cultures because it’s known for its healthy nutrition values. This fish is high in protein, omega 3 fatty acids and vitamin D. Salmon is also a good source of cholesterol. The value of omega 3 fatty acids is a little lower in farm raced salmon than in wild couth salmon. Many discussions have been made which it healthier and safer salmon to eat or a farm raced salmon or wild salmon. Farm raised salmon may not have so high nutrition values than wild caught salmon, but you will not take any risks imposed by contaminants. However it is good to know that majority of Atlantic salmon on market are farmed salmon and that majority of Pacific salmon on the market are wild caught.

Salmon flesh

Usually the salmon flesh is orange to red, but there are also salmon with white flesh. The color of the flesh is a result of carotenoid pigments. Salmon get these pigments from eating krill and shellfish. There are many alternatives how to prepare salmon flesh. Most known are smoked salmon and canned salmon. However we can prepare salmon like a salmon fillet, salad with ham and smoked salmon, salmon in marinade, grilled salmon, raw salmon etc.

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