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Happy belated birthday Matt, Thank you for all the work you have done to protect our rec fisheries!!! It is people like you that make the difference in this world!

I grow a lot of garlic too, anyone care to share info on how to make black garlic?

Not really sure yet. Thinking of the Shimano tdr in medium heavy 8'6" as I liked that length in the abu Garcia.

I'm replacing all my downrigger rods this winter. They were the abu Garcia workhorse rods. Great rods and at 18 years old several are fused together. What should I use on the new ones to keep them from sticking together?

All my chicken goes into a saltwater brine before cooking, wings, whole bird or whatever. It is a shocker to see how much blood comes out. I guess its just the fast process time to get it to the market. Sometimes after the saltwater soak I do buttermilk bath for an hour or two.

Yes, And us taxpayers are going to be paying for this!

its going to be another Kennedy hill!!

Hey Derby, How about an update on the meetings? I see SFAB 17 posts the minutes and future meeting dates so anyone interested can attend?

Does anyone know when the next Area 23 SFAB meeting is? I would like to attend.

On Jan 03/2023 I discovered a SUV recently abandoned approximately 8 meters from a Freshwater BC stocked lake. Engine, transmission, fluids etc. all seem to be intact. It is 6 km from the Bamfield main. SOOO how long to I wait Ministry of Enviroment before I call in the news crews???

So this truck in Parson's Creek was reported to the MOE via the rapp line by my friend in October. It was acknowledged Oct 24/2022 by a person from MOE. The truck is still in the creek. Its about 200 feet from the Bamfield main between Km 24- 25.

So I did this roast at 135f and settled on 18 hours. Salt, pepper and some herbs in the bag. Company for dinner said it was the best roast they have ever had. I added the juices to my homemade beef stock gravy. Now I'm looking to try halibut this method, as it can be a little tricky not to...

Yes, I will sear it. I like rare to med. rare. How many hours do you think?

So I've never done this method of cooking before. After reading this thread I am going to try a 3.5lb round roast. Any thoughts on how long and what temperature to set it at?

Use smoked salt to add the smoked flavour.

So here is my Theory... They continually to net that Stamp / Somass run. What fish makes it through the net and into the spawning grounds?? Only the smaller ones that can slip through and escape. The big brood stock ends up in the seiners and gillnetters hold. If you follow the Commercial...

Bells bay and Hocking were very good the last couple of days. The seine opening won't affect the rec guys that fish further south than their opening. I noticed the fish were darker today. Go get them before the seine does!

They were there last weekend:) Its that time of year. ;)

How do you cold smoke this time of year? I usually wait until Oct for lower outside temps.. I use a Bradley. That fish looks amazing!

LOL...I know where that is.............