20 June 10 , 2022 VOL . 41 • ISS . 9
GONE FISHING continued from page 2
miles of river . Both the Washington and Oregon game departments allow
Grant Winn and Dan Ponciano show off one of 23 sturgeon landed in Astoria Oregon .
Photo Courtesy of Dan Ponciano Guide Service for a handful of catch and retain dates in late May and early June , but the remainder of the year is wide open to catch and release . June and July offer blue ribbon fishing in the Columbia river estuary . One of the best things about this fishery is that actively feeding sturgeon are most often found ( and caught ) in 20 feet of water or less . On incoming tides it ’ s not uncommon for anglers to find them in three feet of water . This means relatively light tackle can be used so these sturgeon peel lots of line and frequently clear the water , bringing whoops and hollers from excited anglers . During the peak season , it ’ s not uncommon for guides and charters to boat 15-30 fish a day ranging from 4-7ft long …. and regulars have seen their share of 8 and even 9 ft fish . Some years , when good runs are predicted , the Columbia river also remains open to summer salmon and steelhead fishing and combo trips are a very real possibility . The small city of Astoria , on the Oregon shore is nine miles upriver from the Pacific . Astoria and its surrounding area offer tourists a bounty of activities , from fishing ,
Sunrise Astoria Oregon bridge .
crabbing , top notch razor clamming , beachcombing , hiking , biking and much , much more . The city itself offers plenty of hotels to match any budget . There are great restaurants , award winning local breweries , distilleries , pubs , shopping , theaters , museums and more NW culture than one might expect .
Photo Courtesy of Dan Ponciano Guide Service
Lower Columbia Sturgeon Guides :
Dan Ponciano , Dan Ponciano Guide Service 360-607-8511 website : columbiariverfishing . com
Chris Vertopoulos , Chris V ’ s Guide Service 503-349-1377 website : chrisvsguideservice . com
WHAT ’ S HOT continued from page 2
Red-orange kokanee fillets like these will produce mouth-watering results whether they are fried , grilled , or smoked . Be sure to bleed and ice your catch immediately after netting in order to keep the quality as fresh as possible .
Photo courtesy of Jack Naves
Jigger rod holders . The action was so fast that we couldn ’ t get four downrigger lines into the water without hooking up . We finally had a break in the action so I started letting one of the topline rods out to 150 feet back . I only had 50 feet of line out when one of the downrigger rods hooked up . I set my rod down to net Adam ’ s fish , when suddenly the starboard downrigger rod also hooked up . “ Grace , fish !” I called , and now both kids were fighting feisty silver rockets . With the net in hand , I glanced up at my topline rod … it was doubled over on another fish ! I let it run , and prepared to net Adam ’ s fish ,
This assembly line of Sriracha-buttermilk marinated fillets , seasoned breading , and hot oil leads to a ‘ chicken fingers ’ type of result with small kokanee fillets . Dipped in Chickfil-A Sauce or honey mustard , this recipe is a hit with adults and kids alike .
Photo courtesy of Jack Naves when the final two downrigger rods started bouncing in their rod holders . All five rods were hooked up , and Adam ’ s was the first to come in . After netting it , I quickly handed the net to Adam and started reeling in my topline rod . Adam netted Grace ’ s fish , and somehow we used a combination of netting and tuna-boat techniques to get all five of the kokanee into the boat . The action finally slowed down , but we were able to get the fish counter to read ‘ 030 ’ by about 11:00 am . We finished up by trolling for trout near the ramp area while grilling hot dogs for lunch . It was a mellow cap to a fast-paced morning on the water . Catching small kokanee is similar to catching a mess of crappie . The fillets add up , and before you know it , you have a fish fry on your hands . The good thing about kokanee under twelve inches is that you don ’ t need to remove the pin bones , as they will soften up with most cooking techniques . One of my favorite ways to prepare small kokanee fillets is breaded and fried . Pretty much anything is good deep-fried , but when my kids are asking for seconds during fish dinners , I know I ’ ve done something right . Here is a rundown of how I prepare small kokanee . First , fillet and skin each kokanee . Next , marinade the fillets in a zip lock freezer bag for at least an hour , but up to one or two days . I keep the sealed bag on a bowl of ice in the refrigerator to keep the fish as fresh as possible . The marinade is a 4:1 buttermilk to Sriracha mixture . For one pound of fillets , it would be 1-cup of buttermilk and ¼-cup of Sriracha . The Sriracha adds a nice flavoring to the fish without making it spicy . Next , mix your breading by combining 2-cups flour , 2-cups panko breadcrumbs , 2-teaspoons paprika , 1-teaspoon salt , ½-teaspoon black pepper , and 1-teaspoon seasoning salt . Add about three inches of cooking oil to a Dutch over or saucepan and heat to 360 degrees . Having a clip-on thermometer to keep an eye on the oil temperature is a plus . Drag the marinated fillets in your breading , then drop them in batches into your hot oil until golden brown . These small fillets will only take about three to five minutes to cook . Take them out of the oil , salt , and enjoy with a dipping sauce like Chick-fil-A Sauce or honey mustard . In a pinch , I will make a homemade dipping sauce by combining ½-cup mayonnaise , ¼-cup honey , ¼-cup barbecue sauce , 2-tablespoons yellow mustard , 1-tablespoon Dijon mustard , and one 1-tablespoon lemon juice . Be sure to plan at least one trip up to Pardee Lake this year , and follow it up with a fish fry . Your crispy golden fillets will have people coming back for seconds .