Winter Fishing on Hood Canal

Winter recreation opportunities around the Fjord

Ron Adams | Prostaff, Verle's LLC

The long and sunny days of summer have once again given way to the shorter, coolerand yes, sometimes wetter days of winter. Those who are fortunate enough to livenear the Hood Canal embrace the new season in expectation of its accessible anddelicious bounty mixed with family fun and adventure.

Opportunities abound for those who are willing to bundle up and enjoy breathtaking scenery of pristine rivers and the snow capped peaks of the Olympic Mountains. The Hood Canal offers delicious oysters and several varieties of succulent clams ready for the taking on several State beaches. The winter months are known for the best months to harvest these delicious bivalves having their best flavor this time of year. Harvesting them can be a fun family adventure and deliciously satisfying.

Winter Fishing on Hood Canal

Verles image

Fishing opportunities in the Hood Canal and surrounding lakes and rivers are as exciting as they are rewarding. The Hood Canal offers fishing for an extremely sought after fish known not only for its exceptional table fare, but also for its strong and exciting fight. Known as Blackmouth, these local chinook or King salmon are challenging to catch but well worth the effort. Baked, fried or smoked blackmouth are hard to beat. There are several year round lakes around the Hood Canal as well and they are well stocked and offer excellent opportunity to catch nice rainbow trout that will occasionally weigh several pounds. Locals take advantage of this winter harvest either from the shore at the Washington Department of Fish and Wildlife access points or by boat. You have to be a little more patient in the winter but the palatable quality of the fish is better making them that much more delicious.

There is also the opportunity to encounter a fish of almost legendary status that return to rivers near the Hood Canal in the winter and that is the winter run steelhead.

Every year these gigantic sea run rainbow trout emerge from the ocean and make their way up the rivers to return to their hatchery of origin or wildly spawn in the same river bed their life began in. They will test the will of even the most seasoned fisherman and fishing for them can almost become addicting. The table fare of these hatchery steel head is outstanding and they are just as delicious smoked. If trudging up and down a river bank in mid winter is not your cup of tea then maybe a comfortable and serene ride in a drift boat with a local guide to try your hand at landing a truly revered trophy fish would suit you, either way the opportunity is there.

Just thinking about these wonderful and rewarding activities gets my pulse racing in anticipation.

Local know how will be key to your success and there's no other place to get such good information and a great selection of the gear you will need than at Verles Sporting Goods in Shelton. Verles is a local icon with 2018 being their 70th year in business helping people get the most out of their adventures. Verles everything from boats to bobbers and a friendly knowledgeable and helpful staff. Verles was started in 1948 with worm sales and we still tout the best fishing worms in the state. Walt Harvey and I have been taking advantage of the wonderful winter bounty this area has to offer for a long time and we are eager to share our local knowledge with you to make you successful as well.

While at Verles check out our winter specials like the nice steelhead rod and reel combo by Abu Garcia or the Big Chief smoker and try some of the delicious Scotts Fish Brine to make your smoked trout, blackmouth or steelhead their best. Also don't forget to ask Walt how you can personalize the flavor of the brine mix to suit your tastes. We've also got you covered if you want to try your hand at harvesting oysters and clams. Everything from gloves, oyster knives, clam guns, clam rakes, clam shovels and clam guages.

Smoked Salmon Cheese Ball

8 ounce brick of Cream Cheese

1/4 cup sour cream 1

/8 teaspoon ground garlic

1/8 teaspoon onion powder

1/4 teaspoon fresh ground pepper

1/4 teaspoon lime juice

4 ounces smoked salmon-broken into small pieces

1/2 cup chopped smoked almonds

Mix very well the first six ingredients then gently fold in the smoked salmon. Form the salmon mixture into a ball shape and roll in the chopped almonds, wrap in plastic wrap and refrigerate for 2 hours before serving.

Tips:

If your smoked salmon is mild in flavor you can add a drop or 2 of liquid smoke for a little more flavor.

You can substitute other kinds of smoked fish will work well in place of the salmon.

From Michelle’s Kitchen

Courtesy of Verle's Sporting Goods, LLC