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I got tired of losing them at the hole, so bought a 6" x 8" net to "catch" them in so they didn't fall back in the water.
Hey Wayne , sounds good. Next Jan. we have to go smelting. It is a blast. We have to do a late night run. Fewer people and more smelts. The guy next to me got one that was 12"
Brine is 1/2 cup salt, 1 1/2 cup brown sugar, and gal. cider. 16 hrs Smoked with alder chips. Tastes like candy
We'll plan it for sure kev.. Back in the early 80's they all ran big. since they took the dam out up river the smelting isn't quite what it use to be. But it's still a good time with good friend's.. You gonna make it to snagger's in april ?
Interesting brine. But how did you get away with brining for 16 hours, maybe because of the cider? I did some freshwater smelt in a brine with a similar salt/sugar concentration (but with water instead of cider) and made the mistake of brining them just overnight, maybe 8 hours and they were waaay too salty. I probably should have brined them for only 3-4 hours...
I used 1/2 the salt. Cider is key. I am telling you it is fish candy. I made the same mistake with salmon. Too much salt. Just cut it in half and add more brown sugar
I would co 12 hrs if possible. I did a turkey like that too. Doing that again next Thanksgiving
The best time is mid Jan to Feb 1st. Next year. I think all that snow put the screws to the river this year.