Technique / How-to
One of my favorite late fall into wintertime activities is squid jigging. And look, squid don’t put up a fight or create the excitement of peeling line like some of the fish we catch, but squid jigging absolutely belongs in your PNW harvest recreation calendar!
This blog post is all about the secret weapon I’ve developed (stolen?) to out-squid jig your friends on your boat and all the boats around you by having a slightly different gear approach.
We are almost to the halfway point of fall 2024, and oh baby, has it been a good one! Fall is my favorite season, largely due to the incredible variety and quantity of opportunities to harvest wonderful food from the land through fishing, hunting, and foraging.
The blog post covers some of my recent highlights fishing, hunting, and foraging, and tries to point you in the right direction if you want to pursue some of these same opportunities.
Let’s get to it!
Fishing for springers on the Columbia River is best described as “grinding” since the bites are often so few and far between. Our season in 2024 was definitely defined by the word grind, however it also made us better spring chinook anglers and this blog post will outline why that is.
As most big game hunters know, you get far more “usable” meat from the hindquarters of a deer than the front quarters.
The front quarters are often tougher to deal with and contain far more sinew and ligaments that are difficult to work with for creating nice venison roasts.
The solution is to cook/smoke the front quarters whole!
This blog post will explain exactly how to make perfect smoked whole deer leg with those front quarters that will be the envy of everyone who gets a taste!
I recently got back from a coastal river, where my plan was to take part in three epic PNW harvest opportunities, all within a short distance of each other. Where else can all three of these activities be done outside the Pacific Northwest? I love that we can plan a day like within a few … Read more
Right now, every river salmon fisherman in the PNW with proximity to saltwater is trying to figure out how to get it done on the tidal push of chinook coming their way. I want to explore this topic of “timing the tides”, but also highlight what is now my new favorite lure!
Shioyaki means “salt grilled” in Japanese. Shio = salt and yaki = grilled and the way it brings the natural flavor out of salmon and other fish is simply amazing!
This blog post breaks it down in a super easy way for you to make your own Shioyaki Salmon or other type of fish.
If you’ve been a follower of our YouTube channel (you should be!), you know that we ran out to Neah Bay not long after the June salmon opener for a single-day incredible turn-and-burn trip. And on that trip, we hooked into 8 quality chinook but lost 6 of those, and only landed 2.
I’ve recently made some changes and have gone 11 for 11 on quality chinook since those changes. This blog post is to highlight what exactly I changed.
2022 was an incredible year of new hunting experiences and also some challenges and missed opportunities. I want to share what went well, what didn’t and what I’ve learned from it in a way that will hopefully help you on your learning journey as well.
So, as I’ve shared earlier, I’ve got this place in Prosser, WA that I rent out as an AirBnB / VRBO and I’ve been beyond excited to spend time over there myself enjoying the unique harvest opportunities that are more suited for the areas east of the Cascades.
So last weekend, I decided to try my hand at goose hunting!