It's gonna be another 19,000 fish fast and you are gonna get you some they've already passed me by
I love it so much that I I mean I hate I love putting my dry seat on and I'm doing it with
three hours of sleep feel a little tug and twist your net a little bit and the gills of the fish
get caught in the net you bring it in hope that somebody on the shore is ready for you because
you want to get back out and get the next fish I am gonna be sure bitch and I'm gonna bonk some
fish over the head with my little baton okay I'm hoping to catch 35 reds by high tide today
45 minutes past high tide the outgoing reds are the delicious kind reds are the most expensive
salmon that you can buy in a New York five star restaurant would be a copper river red and we're
not at the copper river right yeah we're at the conceal off but these these reds are next in line
tight line is still quite a ways up so we're not in slack time
there's a scent to a river and salmon follow a scent so you can bring them in and what the
tides doing will affect how much scent from the conceal off is going into the cook what I've heard
is the two hours after hot tides so many variables to this insane and like Trisha was saying
everybody got ideas of what's really happening yeah I want to be able to see
he's got a lot of fish and you can never see a fish
and yet there's a whole bunch of people standing out here
kind of slowed down after the initial first burst of action we're experiencing a little
lull I think I think the positioning out there might not be ideal someone might need to come
a little shallow there but so it's dry suits I think it just dry suits puts you deep it's hard
to come back in it's hard to rain it in the sky over here he's laughing I'm four to one
fish laughing you know I just think that some people might might have fish sense like this
guy here I think I think that he just might be in tune with the salmon he might have gotten
more sleep last night yeah you know I this is my
fourth year doing it and my first two years that's what was happening and so I kind of
thought you know that's what it's like
the other thing too is that that river current gets stronger the smart thing is to kind of
move down it's moving down it's way so you're not fighting the river current you want a
little bit of river current but not too much but not too much I was feeling my fear in that
yeah see as soon as I put it out there it's like that's too much well it's okay it's
okay you can hold your hand there's so much to learn well you learn it over time you don't
know a long trip back in I'm gonna put some more clothes on trip is gonna load me a leg
see I can't even think right now how many times have you done that where you get your
wrist gasket off and you're like not really ready to do that here
push back in she's back in
she's back in
she's back in
I want Trisha start reeling these things in about one every five minutes
okay Trisha wants to help
me hold it like this I decided that I'm going to funk one at some point yeah I've I've been
I've committed to at some point I'm gonna just go for it and I know that I need to
be able to kill the fish and process the fish too and that's an important part of it I think
but I've got trip what's that we're out of 12 now whatever I say right 20 are we at 20
like I lose my breath
my eyes open again am I not hitting it now I just bleed them out like this break pull
it out like that get back in the water and let her take him around like that you want
to leave that as much as you possibly can get back in the water get in the way it's not
right now I've been out there and I got a fish in 30 seconds
so it's kind of basically Trisha's bringing fish in at first and then I'm bringing fish
in and then I'm off and she's on again and then she's off and I'm on again it's so cool
because one of us looks over at the other and it's like oh good at least they're getting
fish and and and so over what five hours now five hours we just got 35 fish and that is
going to be so nice to have for a full year in our freezer and we just we used to we used
to keep filets to put on the grill or whatever to eat salmon but now all we do with our salmon
is smoke it we just figured out and it's easy it's easy to package and send to family members
so it keeps better throughout the year so I mean this it's kind of like there's when
you when you know what you're doing with smoke salmon it's like why would you want it any
other way you know that's kind of where we are with it so yeah good job awesome good
work five hours of fun in the ocean in a beautiful place you should know that you're the cutest
fisher person out here you're pretty cute yourself 35
I'm just from a village called leave law but I was born in a village called Iguia
where I come from it's people lying that they're trying to operate
and I'm very not bored but I'm against it because of what they're gonna it's gonna be
a very if they if they go through it's gonna be a real big open pit mine and that's that's
not what I want to see and you think they're gonna clear it up I don't think so it's just
gonna leave a big mess there there's gonna be no more fish but we're gonna live on what
we thrive on it keeps us going every year and it's what we like to eat all the time
we make a hole on here and put string on there and hang it up and smoke it for three days
and then we bring it in and put it away in the freezer and sometimes I'll cut it like
this for dry fish is just how we do it and then we wash it then we brine it we're depending
on the size of the top you're using and then we time it and then we take it out when it's
done we hang it up like this on the rack on the pole and then that's how you smoke it
and make dry fish on it would you like dry fish why do you like it what's so good about
it I'm not sure it just tastes good that's what's good about salmon very yummy
