silvers in the surf

[Salt Island Steel]

Headed to the beach again tonight for a 8:00 high tide. It was perfect weather and the fishing was pretty good too. I picked up a 4 lb. silver not long after i got there and just as the sun went down I hooked another which was much nicer at 7lbs.

Since there haven't been any pinks or large silvers, it makes me believe that these are resident silvers. At this rate, I will need another punch card before I catch any pinks.

Mike

[fishpimp]

good job mike! sounds like a fun fishery

[Salt Island Steel]

Steve it's definately a good time. Especially since it's only 15-20 minutes from the house and not the 5 hour drive that I like to do so much. I went to the beach again last night and picked up another silver, not real big but a good eater. I've got 15 so far this season and the run hasn't started yet.

Does anybody have a good brine or rub for smoking they would care to share? I would like to try something different.

[fishpimp]

real easy one i use. 
cover  the fish fillets in rock salt for 2-3 hours. dust them off and  pack them in brown sugar overnight in the fridge.   the throw them on the smoker. they will be a sloppy mess but they come out all glazed and yummy. them when they are still warm drizzle them with honey and let them cool off then eat.

[Fast- eddy]

Start with the basic wet brine of one quart of water,one cup of non iodized salt,then I like two double the sugar with one cup of white and one cup of brown. From there add your spices,garlic etc etc(experiment away)
Leave in brine, in fridge,from 7hrs to overnight depending on the thickness of the fillets.
From there rinse with cold water and leave out for 1 hour,until the pelicle develops.Throw into your big chief(or equivalent smoker) and add chips.I use 2 full pans per load of ALDER hunks. I believe Alder is the best for smoking fish(that is what the Native Americans use)

I sometimes like to sprinkle some lemon pepper on the fillets before putting into the smoker for a nice peppered look to them........

Take out let cool,Put into plastic bags into the fridge for one day,then take out and enjoy and if any is left,Vacuum pack..........

[Strike Rite Tackle Co.]

A realy good basic brine is 1 c. brown sugar, 1 c. white sugar, 1 c. Kosher salt, and 3 quarts water. Brine fish for 6-8 hrs. and air dry to form pelicle. Its easy to remember and doesn't overpower the premium fish flavor. You could add spices or other ingredients but, why fix what's not broke.

[Fishybiz]

Kosher salt, brown sugar, soy sauce.  Best smoked trout I have ever had.