Aug 27, Pennywise – Castlegar, Slocan Valley

Bust to Boom
Fall 2019 Kootenay Lake
Fishing Report
The collapse of the Gerard rainbow
in 2012 started with an over-population
of predators (large rainbow
and bull trout.) Kootenay Lake’s
large kokanee population was virtually
wiped out. Bull trout survived
the ‘Holocaust’ because they eat
species other than kokanee.
Another problematic feature of the
last few years was a change in the
lake fertilizing program. For years
nutrients were dispensed from
tanks on a barge and pumped directly
into a tug prop wash. This
process mixed the fertilizer into
lake water for dispersal, increasing
nutrients to feed all zoo plankton
and mysis shrimp, the main food
supply for kokanee.
In 2012 the Ministry of Environment
awarded the fertilizing contract
to an operator dispersed the
fertilizer directly from barge tanker
Tug prop for
dispersing
fertilizer.
trucks into the lake, and
it simply never mixed.
The result was that the
lake began to ‘die’ again
because of the very low
level of available nutrients.
Now for the good news!
This year, the Ministry
of Environment has
changed contractors and
is going back to a barge/tank system.
Once again the fertilizer will
be pumped into a tug mixing prop.
We expect immediate improvement
of the nutrient value in the
lake water.
In addition, the lake has been
stocked with five million kokanee
fry and now schools of kokanee
can be seen around the lake.
Fishermen are claiming “Best fishing
ever for rainbows in the 50 cm
range.” I predict we will see 10
pound rainbows within the next
year!
And while we are talking about
Kootenay Lake fishing, here’s a reminder
to not miss the Thanksgiving
Rainbow Derby at Woodbury
Resort this fall, October 11 – 13!
– Terry Jones, Woodbury Resort
Trout & Kokanee
Smoking Recipe
There is nothing better than
smoking your fresh caught lake
trout or kokanee to enjoy later.
Here’s an easy recipe for smoked
kokanee & trout. This recipe can
be used in any smoker.
This dry brine recipe is sure to
please everyone!
Ingredients:
Kokanee or trout fillets
Dry brine mixture ratio: 6 cups
brown sugar, 3/4 cup kosher salt.
Seasonings: Harrod’s Cookhouse
Lemon Dill Fish Seasoning, black
pepper, garlic powder, chili flakes
for some heat (optional)
1/2 cup maple syrup
Wood: alder wood
Instructions:
Mix the sugar & salt in a bowl. Rub
the dry brine all over the fish. Place
the fish in a container making sure
the fish is totally surrounded and
covered in the dry brine. Place in
the fridge overnight (8-12 hours).
Rinse the fish thoroughly and place
in a cool dry place for 2 hours to
allow a pellicle to form on the
outside of the fish. A fan can be
used to speed up the process.
Generously sprinkle fillets with
seasonings before placing in the
smoker.
Smoke for 5 hours at gradually
increasing temperature, starting
at 120˚F and increasing it by 20˚F
every hour. Leave it at 180˚F for
the final 2 hours of smoking. The
fish needs to have a minimum
internal temperature of 140˚F. I
prefer only adding the smoke for
the first 3 hours so the smoke
taste doesn’t overwhelm the fish,
but this is up to your personal
preference!
During the last hour of smoking;
brush each fillet with maple syrup.
(You can also use honey, sweet Thai
chili sauce, teriyaki sauce, etc) .
Enjoy!
- Danny Coyne, BCFishn.com
Pennywise Aug 27, 2019 PAGE 29