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Back to CrowMan: my fillet from that same spring is the last one I have left. I took out the two fillets from my biggest Duncanby spring, with the intention of canning one and smoking then canning the other. Well...........one fillet did not fill my canner, so I ended up canning the most of both fillets and cooked the tail portions for supper a few nights back. I had enough leftover cooked spring salmon to make salmon alfredo, and still have a small piece frozen for a future snack. But none of it got smoked...........😢 Port Hardy August 2026 will hopefully bomb up the salmon, halibut and lingcod stocks in the freezers! Doug

I still had some BC Chinook in the freezer from our June trip to Duncanby Lodge, so decided to smoke some up. This is my "Sweet & Spicy Salmon Candy" recipe. Started with 16 hours in the fridge submerged in a dry brine of 4 cups brown sugar, 1 cup Kosher salt, 2 tbs garlic powder, 2 tbs onion powder and 2 tbs Chipotle pepper powder. After a few hours, the dry brine turns into a syrupy liquid, as the moisture is pulled out of the fish. Then a quick rinse and 24 hours on a wire rack in the fridge to dry and form a glossy pellicle. Next 5 hours in the smoker at 130f, and then a final hour at 165f to reach an internal temp of 140f. Smoked with a mixture of alder and apple, basted the last hour with a mixture of maple syrup, 15 yr old Wiser's Rye, and a little Sriracha sauce. Couldn't resist eating some still warm off the smoker, put aside a couple of pieces for a Thanksgiving appetizer (smoked salmon & cream cheese dip), and the rest vacuum packed to hopefully accompany some cold Pilseners for a long run by the Jays through to the World Series. Go Jays Go !!

Thanks for the great info. Think I will try to get hold of Mikel and see what the status is down there. Bahamas may be an option. Never been there. Regards

How about a little Pink Steam to warm up a cool October Day.

I've been to Cayo Coco twice. Stayed both times at the Melia Cayo Coco...which is billed as a 5 star resort, but keep in mind a 5 star in Cuba is a 3 star (at most) anywhere else. Beautiful beaches, and the flats fishing for Bonefish, Permit, juvenile Tarpon was fantastic. I went out with Mikel Ceballos...you can find him on Facebook. Great guy, personable, funny and one of the hardest working guides I've fished with. Gets more excited about catching fish than his clients. Last time I was there, the Cuban gov't was in the process of eliminating private independent fishing guides. They want them all to work for "Avalon Fishing" which is a gov't agency...since it's a cash business, I imagine the idea is to make sure the gov't gets their cut. Not sure what the current situation is with Mikel, but reach out and see if you can make arrangements directly with him. There is good DIY fishing on a flat a short walk to the east down the beach from the resort. Wet wading and sight fishing for Bones. Bring your own gear...a medium spinning outfit will cover most situations for Bonefish (maybe something heavier for Barracuda and juvie Tarpon)..get a 3 pc travel rod that you can stash in your luggage. Grab some Bonefish jigs...I get them on-line from Buggs Fishing. 1/8 to 1/4 oz jigs with twistertail plastics work too. Anyway, unfortunately I won't be returning to Cuba again unless the gov't changes. It's an absolutely beautiful country with super friendly people, but their system of gov't is running it into the ground. There are constant shortages of everyday products, regular power outages, and frankly most of the food at the resorts is sub-par. Last trip there, they were rationing toilet paper and bottled water at the hotel... Yeah, Cuba is a lot less expensive of a destination than other spots in the Caribbean, and the rum and cigars can't be beat, but if I'm on vacation, I don't want to have to worry what I'm going to wipe my a$$ with... Bahamas, Mexico, and Belize (my favourite) all have great fishing, and they aren't third world communist dumpster fires.... Bring big poppers and wire leaders for the Cuda..