A little knowledge about the habit of salmon is important if you ever want to slap one on the grill. First run of sockeye headed up the Kenai are a special run of salmon. They are very particular about which clear running tributary they come home too which translates into lots of fish river left and nothing river right. I knew this going in but somehow I found myself taking the wrong fork.
That’s how Saturday started out. What was a plan to be one of the first boats on the water turned into two laps around the track and wasted opportunity. Hesitation on my part put the drift boat in the main channel when I should have gone to the side channel to the left. Rookie mistake.
Second lap around all the good spots were taken but I pulled the drift boat behind everyone else and waited patiently for everyone to fill their limits. I had my father-in-law and brother-in-law with me. Newbies eager to see what all of the fuss was about.
So far the trip was a bust and the pressure was high to deliver the goods. Slowly and steadily we made our way upstream into the spot and started to get in on the action. Sockeye don’t always travel close to shore. They follow the seams and it is important you consistently place your fly there if you want to hookup. Really it’s as simple as that.
Not long thereafter the bro-in-law hooked into his first ever. It ended shortly thereafter but I could tell he was more determined than ever. A short while later another but that wasn’t meant to be either. I saw the look on his face and disappointed was written all over it. To add insult to injury I hauled in the first of the trip.
Not a quitter by any means, the bro-in-law was back at it. Rewards come to those who persist. The number one rule of fishing…you can’t catch anything unless your fly is in the water.
Not a spectacular day but it was fun nonetheless. It felt good to share the water with family and everyone had fun. The pops-in-law hooked up briefly but never really got his mojo working. He is though a damn fine fillet artist. You don’t get that way without having caught a few fish.
With the fillets tucked neatly in the freezer I’m waiting a week before slicing them into sashimi. Heavy on the wasabi and light on the soy. Just the way I like it. For the rest, the wife whips up the following. Best damn sauce around.
1 cup butter * 6 tablespoons soy sauce * 4 tablespoons ketchup * 2 tablespoons Worcestershire sauce * 4 garlic cloves, crushed * 2 tablespoons Dijon mustard * Combine all ingredients in a saucepan and heat gently [Michaelene Hearn, Easy Cooking The Costco Way].