All articles by Salmon University Staff

  • Charlie’s Pickled Salmon

    Fillet fresh salmon – cut into chunks with skin on. Put in plastic bucket and layer rock salt, fish, rock salt, fish, rock salt until no fish left. Last layer of fish must be covered by salt....

    • Posted October 4, 2007
  • Review: Big Al’s Fish Flash

    Big Al’s Fish Flash represents a totally unique concept in flasher fishing. It provides excellent fish attraction while producing zero drag in the water. The Salmon University staff has used the Fish Flash for many years and...

    • Posted October 1, 2007
  • Deep Trolling for Chinook

    This past summer in the water fronting on Quatsino Sound (Winter Harbour) King Salmon could be caught on a daily basis at depths between 200 and 275 feet. Using standard 8 or 10 pound balls on our...

    • Posted May 25, 2007

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