I think we are all looking for the same thing when it comes to turning our hard won Salmon, Steelhead and Trout into the Northwest’s favorite fishermen’s snack. For most, it boils down to two things: Appearance and Flavor.  Put simply, we want it to look great and taste even better.  After years of smoking fish using a variety of traditional recipes and techniques, I came to the realization that I required it have one more attribute. It needed to be easy!  After a long day on the water the last thing I looked forward to was sourcing a pinch of this and a scoop of that marinated in 3 cups of whatever. So I started experimenting. I had three criteria: First… I wanted my smoked fish to taste like smoked fish, it always seemed like a crime to take prime fish and mask its natural flavors with ingredients better suited to making pasta sauce. Second…I wanted a dry cure that relied on a ratio instead of specific measurements.  This would  allow you to scale the amount of cure you make to the amount of fish you needed to cure. It would also allow you to make it ahead of time and store the shelf stable cure to be used as needed.  And finally, Third… It needed to be an easy process that required minimal, easily sourced, inexpensive ingredients.

Master Ratio for “Dead Nut’z” smoked fish 

The great thing about a ratio is it doesn’t matter what you use for the “part” measurement so long as you maintain the ratio. You could use anything from a teaspoon, to a coffee cup to a snow shovel to measure the ingredient amounts and as long as you stuck to the ratio the final product remains consistent.

3 parts Brown Sugar (dark or light, your preference, I prefer dark)

1/2 part to 1 part  Pickling/Canning salt (adjust to suit your salt preference)

1/4 part “Morton’s Smoke Flavored Sugar Cure” Found in the spice isle of most large supermarkets (discard the flavor pack that comes with the cure)

Curing Process:

  • In one container throughly combine the three cure ingredients.
  • In a separate “Cure bowl” add a generous amount of cure and “fluff” it up so the cure is not packed down.
  • Drop a piece of fish (patted dry) in the “Cure Bowl” and roll it around till all sides are coated with cure.  Don’t pack the cure onto the fish  just lightly roll it around in the cure “what sticks is all it takes”. 
  • Toss the fish into another container/zip top bag.
  • Re fluff the cure and repeat with the remaining fish adding more cure to the “Cure Bowl” as needed.
  • When all the fish has been coated dispose of any leftover cure in the “Cure Bowl”, and save any unused cure still in the original container for next time.
  • After 2-4 hours you want to “overhaul” the curing fish, mixing it up, turing top to bottom throughly mixing the fish with the cure.  At this point the fish will have released a generous amount of liquid and you want all the fish covered or at least in contact with this liquid (this is were zip top bags are great as you can squeeze out excess air and guarantee that the fish is in contact with the liquid during the entire curing process. Free free to “overhaul” the fish again, as many more times as you see fit during the curing process.
  • Let the fish cure in the fridge from 6-14 hours depending on thickness. Most average salmon/larger steelhead sized pieces take 10-12 hours  smaller steelhead/trout need much less time.  The fish is ready to smoke when its semi firm to the touch and has taken on a deeper color.
  • Completely rinse ALL the cure off and pat dry.
  • Place fish on OILED smoking racks and let air dry for 1-2 hours until tacky and glossy (this is a great time to lightly sprinkle cracked black or lemon pepper onto the fish before it goes into the smoker).
  • smoke until your desired level of doneness is reached.  I aim for 6-7 hours (start to finish) and an internal temp of 143* for 15 minutes.  ENJOY!

This time of year can be prime time to harvest one of the Oregon Coasts often overlooked, but very tasty treats, mussels!  With a few simple steps you can be well on the way to putting a meal of delicious Northwest mussels on your dinner table.

Step one:  Check the Oregon Department of Ag website. http://www.oregon.gov/ODA/FSD/shellfish_status.shtml#Recreational_shellfish_harvesting_status_as_of_2_10_2012 to make sure its safe to harvest mussels.  Mussel harvest is often closed during summer months due to things like red tide and the like. Never harvest mussels without checking if it is safe first!

Step two:  Obtain an Oregon Shellfish license http://www.dfw.state.or.us/MRP/shellfish/regulations.asp.

Step Three:  Find yourself some mussels! Headlands and rocky outcropping along Oregon Coast will support mussels. Some areas are better than others and with a little exploring you can find you own personal mussel bed.  I recommend avoiding mussels growing around areas of heavy human usage (docks, breakwaters etc.) as mussels are filter feeders and can pick up water born pollutants in the immediate area.

Step Four:  Harvest and clean your bounty!   Current limits allow 72 mussels per person.  I like “medium” sized mussels (3-4 inches), avoiding the very small and the very large.  Mussels are best pulled from the rocks one at a time with gloved hands so as not to injure yourself or the mussel beds, please leave the pry bars and tools at home. They do more harm than good. Give the outside of the mussels a good scrape to remove barnacles and a good scrub and rinse to remove any grit and grime and they are ready for the kitchen.

Step Five:  Cook ‘em up and eat em!!   I’ll include my favorite recipe below.

Northwest Mussel Curry

  • 1/2 cup white wine or beer
  • 4-6 lbs cleaned and “debearded” mussels
  • One can unsweetened coconut milk
  • Juice of 2 limes
  • 3 table spoons curry paste (I like green curry, but almost all prepared curry pastes will work fine.)

1) Combine the wine/beer and mussels in a large 10 quart pot with a lid.

2) Cook on high heat until steam starts to form and then cover.  Shake the pot every couple minutes with the lid held down to redistribute the liquid and the mussels.

3) After about about 10 minutes the mussels will have opened, scoop out the opened mussels (discard the unopened ones) into another serving vessel.

4) Save the remaining liquid in the pot.  Carefully decant/strain it into a small 2-3 quart pot making sure to leave any grit behind.

5) Bring the remaining liquid and the coconut milk to a boil and whisk in the curry paste and lime juice.

6) Ladle the brothlike sauce over the mussels and serve with rice or crusty bread.  ENJOY!

Tango Angler
The Tango Angler is the fishermans’ friend
A seating area designed with a low center of gravity to increase stability and comfort and a keel that is just enough to promote tracking but glides over shallows. The Tango Angler facilitates easy handling in and out of the water. Specifically, outfitted for fishing with a camouflage finish, paddle/rod keepers on both sides of the boat, twin flush mounted rod holders with rain caps, centre rod holder, rear gear straps, 24ltr storage drum, front 6″ hatch and center dry tackle / bait box.  One of the simplest and best fishing kayaks you can use and trust.

 

Specifications:

Length: 11 ft 5 inches
Width: 30 inches
Weight: 55 lbs
Max Capacity: 300 lbs
Material: Durable, Metalocene Polyethylene (PEHD) with UV inhibitors blended in Standard Ergonomic detachable hard bow and stern seat backs, accessory fittings and gear straps.

Standard Equipment:

  • 2 stern integrated rod holders
  • 1 flush mounted rod holder
  • 2 paddle keepers
  • 16″ screw-in-front hatch
  • 1 easy-to access stern large tank well
  • 1 center removable tackle box
  • 1 set of water stoppers
  • 1 kayak paddle

 

4X4 ADVENTURE TREKKER_ 4 HOURS AM/PM This beginner-level ISLAND TREK offers free 4X4 AIR CONDITIONED SUBURBAN OR SAFARI STYLE JEEP support and highlights Lanai’s most spectacular scenery for a comfortable and unique eco adventure. Our first stop is Lana’i’s Cook Island pine forest on the Munro Trail. Explore the steep gorges and ridges which are covered with ferns and tropical plants. At Garden of the gods, you will walk amongst bizarre rock formations scattered over a rainbow stained landscape. Our final stop is Shipwreck beach where you stroll along the shore line and view green sea turtles playing just off the reef and take a short walk to the Poaiwa Petroglyphs. Snacks, sodas, fruit drinks, water, included.

KAYAK/SNORKEL ADVENTURE 4 HOURS(8 AM TO 12) MORNING ONLY We offer spectacular novice level sea kayak/snorkel eco adventure and provide the best snorkel gear for your use and safety. There’s no better way to enjoy viewing green sea turtles, dolphins, humpback whales and the vast wealth of marine life surrounding Lana’i than paddling a kayak in a small group, led by an informative guide, while leaving this delicate ecosystem undisturbed. Includes basic kayak/snorkel instruction. Single/double kayaks, lifejacket, drybags, quality snorkel, mask, fins, lightweight Aquabound paddle, and a comfortable seat. Snacks, sodas,fruit drinks,water included.

SURF BOARD or SURF KAYAK SAFARI’S 4 HOURS AM ONLY We offer novice surf safaris for keikis to Big Kahunas. Surf Lanai’s secluded warm sandy beach spots with our local surf instructors. We will show you a variety of techniques, surfing etiquite, reading current , channels, cuts, positioning, surf sets and drop in skills. Light weight classic wooden long boards are used for your surf safari’s. Surf Kayak safaris use sit on top or skirted surf kayaks, both treks include snacks, sodas, fruit drinks, water.

ATV NOVICE/INTERMEDIATE QUAD TREKS _2 & 4 HOUR We use HONDA 4X4 RANCHERS with automatic push button shift for our guests. We only do private treks with singles, couples, your family, or a small group of friends. Lanai’s landscape features the most diverse trails of any Hawaiian isle. We offer a variety of beach trails, forest and ridge trails or both, depending on the trek that you choose…. and your capabilities. Your Guide will outfit you with a helmet, gloves, goggles and jumpsuit(optional).Your Guide will give you an instructional clinic on the safe operation and handling techniques of your quad in our offroad enviroment.We also have tandem quads for certain guests that would prefer to ride with a Guide. 2 hour and 4 hour treks include water,snacks,drinks.

DOWNHILL ROAD BIKE TREKS _4 HOURS AM/PM Beginner bicyclists will enjoy this safe, complimentary van supported and exhilarating novice downhill bike tour. Your trek begins with scenic views of upcountry Lana’i, Maui, Kaho’olawe, Oahu, Hawaii and Moloka’i. Biking down the Keamoku switchbacks road you will relax at various scenic stops to take photos of Maunalei Gulch and the pristine northern coastline. Your bike trek then takes you along the beach road to Kaiolohia Bay where we can relax, enjoy refreshments, and you can explore the famous shipwreck just past the Po’aiwa Gulch, take a short hike to the petroglyphs, and stroll along the beach hunting for shells, and view green sea turtles, dolphins and humpback whales (during whale season). Snacks, sodas, fruit drinks, water included.

ECO DIVE ADVENTURES_DAY/NIGHT We are a PADI ADVENTURE DIVE CENTER and offer training from beginner to professional level. Learn what it is like to dive with an instructor and live the adventure today. We guide you into the underwater world safely. Your adventure may also earn you creadit towards a certification since your discovery dive can count towards a scuba certification. We invite you to join with our PADI (Professional Association of Dive Instructors) Open Water Scuba Instructor and be safely escorted into an exciting new and international lifestyle. We specialize in family and small group experiences. (minimum age is 8 years). Please take advantage of our special family and group rates.

HIKING TOURS_DAILY We offer guided hiking treks to kids, family’s and beginner hikers as well as advanced trekkers. Our Guides have explored many of the island’s ridges, forrested with cook island pines, koa trees, Iron woods and kukui nut trees that drape across the Munro trail and down into the Maunalei gulch. The Gulch trail is slightly elevated and canopied with kea’vi trees. As you continue your hike which serpentines across a dry creek bed, the sweet guavi, wild berries and tiny tomato vines are entangled amongst the lava rock at your feet. Enjoy the fragrance of wild ginger flowers and the sound of pure cold water bubbling from the aquifer as you come to the end of the gulch trail hike. Coastal trails offer close encounters with green sea turtles, a shallow reef florishing with marine life and shells scattered along the sandy beach. Trekkers may come across turtles or monk seals enjoying the sun soaked beaches. Our treks give you time to slow down, listen to the sounds of Lanai and explore our island at your own pace..water,snacks,drinks included.

 

The Murcian Region and the Costa Calida

 

The Costa Calida, which literally means the warm coast, is situated in the south east of the Iberian Peninsula alongside the Mediterranean Sea. The extraordinary climate with an annual average temperature of 18 degrees and more than 2,800 hours of sunshine a year makes it a first class tourist destination. Murcia´s regional Airport situated at San Javier ensures easy access from Northern Europe.

This is an undiscovered haven for kayak fishing enthusiasts with many beautiful bays to explore edged by rocky outcrops. The sport of Kayak Fishing is totally new to this part of Spain. This is a perfect environment for people of all ages and nationalities to come and enjoy the sport along this wonderful shoreline. The freshwater lakes are situated to the north of the region and are truly spectacular. Carp, Barbel, Black Bass, Trout & Pike are all popular catches in the area. They are at present only fished from terra firma so many treasures will lie beneath out from the shores.

The northern coastal Murcian town of San Pedro Del Pinatar has a Museo Del Mar (Sea Museum) with a splendid display of the art of fishing throughout the ages. The Region of Murcia also boasts the largest saltwater lake in Europe, the Mar Menor. Its waters are said to have therapeutic properties thanks to the concentration of iodine and mineral salts. In fact a solid salted fish plant was created by the Phoenicians and Romans here.

Cartagena

A little further along the coastline is Cartagena, a city visited by Hannibal and steeped in Roman history and now a bustling lively Port and Marina. This is also the home of the Spanish Navy and a stop off point for all the major cruise ships navigating the Mediterranean, enabling their passengers to appreciate the fantastic wealth of history the city has to offer. Please also visit www.discoveringcartagena.com for lots more on this fascinating area.

Follow the sea shore a few kilometres past El Portús, a very traditional fishing village, to the mountain footpaths leading to Cabo Tiñoso a haven for scuba divers who visit to view the special beauty of the sea bed. The coastline is now very rugged and views from the old military battery of Castillitos are spectacular, looking towards La Azhoia an unspoilt fishing village with several watersports centres catering for enthusiasts. From La Azhoia the beaches lead around the bay to Isla Plana, with wide sandy beaches popular with shore fishermen and women alike.

Moving on to what can only be described as the jewel in the crown of the Costa Calida – Puerto De Mazarrón. Thanks to the 35 kilometres of beaches and coves stretching from Puerto De Mazarrón all the way to Águilas this is an area of outstanding coastal beauty. Puerto De Mazarrón is a township with a sea faring tradition. Indeed this is where our film is based centred around the Fishing Club of the Port, the beaches of Isla Plana and the stunning beauty of the Bolnuevo National Park.

Beyond this is a fishermans dream all the way to Águilas, the southernmost seaside town of the Murcian region.