Tuesday, November 8, 2011

Puyallup River Chum Salmon

Have had enough questions about chum salmon, so thought I'd make a post.

Chum salmon are a blast to catch. Their size alone makes it a good fight. The average chum that comes out of the Puyallup will be in the 8-12lb range, but I've heard reports of a 29lb er from someone who's lived on the river for years. It seems they're in the shallower water compared to the silvers which are looking for deep pools. I've seen chum hooked about a foot from the bank in 3.5 foot water.

I use 15lb mainline, and 10lb leader....yes....I'll probaly lose a couple fish to snapped line, but to me it's much funner than just horsin' 'em in.

If you fish in the lower river right now, you'll have a good chance of getting either chum, or silver.....although it seems most of the silvers are mid to upper river by now. Give it another week or so, and the lower river will be packed with chum......

Send me pics of your catch, and I'll post 'em on the reports page.

Good luck to all.


12 lb chum on the puyallup 2010

16 comments:

  1. So, are those things good to eat or do you just C&R?

    Thanks!

    Anon

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  2. I heard you can eat em, I met a guy who said he takes his home every time.

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  3. Interesting... that one in the picture is pretty ugly. I'm wondering what the meat looks like.

    Thanks

    Anon

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  4. Hey gang,

    I just got back from the Humptulips on Sunday where we found a pocket of Chum that were biting like it was pink season. They were 10-15 lbs on average or bigger, and like Ignorant says - are a BLAST to catch. They wore us out actually. Afterward my upper body felt like my lower body does after a day of snowboarding. Unfortunately, at that river you aren't allowed to keep Chum...something we weren't aware of until we arrived. We did see Kings and silvers, but no luck catching any.

    We used all a range of corky / yarn colors and the chum gobbled em up. Black/red, red/black, pink/yellow, green/black. Didn't matter.

    From what I understand, Chum aren't typically considered great eating straight up, but are perfect for smoking. We did catch a few VERY chromey chum that my buddy said he would consider fileting up if we had been allowed to keep them.

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  5. Yeah... That's what I'm planning on doing. Smokin' 'em up!
    That one in the picture was near the end of the run, and had just been laid in the "Puyallup MUD". I've pulled out a super bright one before.

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  6. Where is the smokin' post? I would love to hear tips from the pro's.

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  7. I would love to hear tips as well. I received a recipe during the pink run which worked great, but I'd love to hear from people who know how to smoke 'em.

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  8. My recipe I was given: 1 cup non-iodized salt( sea salt or kosher salt), white sugar, brown sugar. Cut slits into your filet. Mix the above 3 and liberally rub into your salmon. Place in covered container for 48 hours in fridge (dry cure). The after 48 hours rinse this mixture off your salmon and air dry at least 1 hour on your racks, you will notice the salmon is firmer. Here you can add any spices you like, garlic, etc... The. You place racks in smoker, thickest cuts on bottom. I use. Hickory, some. Like alder wood, or apple. You can smoke for 2-3 hours with chips ( I do 2). Then the next 5-6 hours leave the salmon on.
    It came out great. I had two batches one plain and one with garlic black pepper

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  9. Thanks for the recipe flying Hawaiian - and the pic. I'm going to make a page about smoking salmon, and I'll post the pic, and the couple recipes I've got so far on it.

    Any more tips from anyone are greatly appreciated. I'll be making that smoking page this weekend.

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  10. Just got back from fishing most of the lower with Hawaiin, didn't catch anything all morning. Saw someone on a boat catch one near 5th st bridge. We did manage to retrieve st least a hundred bucks in lost gear. Along with tons of tackle I found 2 fillet knives, 2 pocket knives, fishing pliers with hook scissors on them, small scissors, a hook sharpener, utility pliers, and I even took home an Oregon lisence plate from the fifties. Clear water makes for great scavenging! Lol

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  11. If caught out in the ocean or sound when its still silver it might be good. 24 hrs after its been in the river its junk. Natives feed their dogs chum for dinner cus its not worth eating. thats why its called dog salmon...meat is mushy and disgusting. If your a bum and need to feed your family then i give u the thumbs up! But if your not a bum then go grill a steak already hahaha tight lines

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  12. Anonymous is right if they turn color the meat is mush, but still good C&R.
    Some facts from the NOAA website
    Market names: Salmon, Chum or Keta
    Vernacular names: Dog Salmon, Calico Salmon, Chub, Keta Salmon

    "Chum salmon grow to be among the largest of Pacific salmon, second only to Chinook salmon in adult size. They can grow up to 3.6 feet in length and 46 pounds in weight. Their average weight is around 8 to 15 pounds. As chum salmon enter fresh water, their color and appearance changes dramatically. Both sexes develop a "tiger stripe" pattern of bold red and black stripes. In fact, chum salmon are best known for how the males look when they spawn – they have enormous canine-like fangs and their bodies have a striking calico pattern, with the front two-thirds of the flank marked by a bold, jagged, reddish line and the posterior third by a jagged black line. Spawning females are less flamboyantly colored and do not have fangs."

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  13. Just got back from the blue glass cube building spot, guy up river from me landed a nice silver right in front of me. I had no luck again, tried everything I had. Spinners, corkies and yarn, corkies that spin, salmon eggs.

    Has anyone been near the mouth of the river in Tacoma before? I'm thinking about trying it out again on Sunday. Good luck all.

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  14. I was wondering if someone can tell me where 115th Street is. I can't seem to find it on Google Maps.

    Thanks,
    Anon

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  15. Go to http://fishingthepuyallup.blogspot.com/p/puyallup-river-fishing-map.html
    and click on image number four.....it's actually 116th st.

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  16. I.F. - Thanks again!

    Anon

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