Kokanee Dip
Kokanee Dip My wife and I noticed an increase in the number of parties, bar b q’s and pot lucks we were getting invited to. It didn’t take long to realize a common ending to the invitation conversation was “are you bringing that Kokanee dip?” Everybody served our favorite chip dip to, has let us know, in various ways, that they enjoyed it. My favorite way was when I saw one of my guests forgo the chips and just dive in with a spoon. If you have never tried it, it’s a simple recipe but I can’t give you very exact measurements mainly due to everyone having their own taste preference. Here are the “guidelines” -2 tubs of whipped cream cheese. -10 to 12 smoked Kokanee fillets ( 5 to 6 fish) depending on size. -1/2 cup (or more) of jarred sliced jalapenos - diced (this is definitely the “to taste’ part). It's also important to add some of the juice from the jar. Mix well into large bowl and sit next to your favorite dip cracker (I recommend sturdy ones), and watch it fly. Ok the getting the Kokanee is my favorite part. I like to head up to Southwest Washington’s Merwin and Yale Lakes. I start at Merwin and if I am not fast into fish in an hour or two, I load up the boat and head to Yale. Merwin fish are bigger but more finicky, Yale fish are smaller but JUMP onto your hook. I fish with down riggers. My favorite time is between the Spring and Fall salmon runs so June, July and August are when I make my usual trips. My technique is to start off with my dodger and lures (one pink, one green) at 28’ and 38’ My favorites are the Angler’s Market Fatal Attraction Dodger and Kokanee Khaos spinners. Once the pattern develops as far as depth, move both rods to that depth. If one color gets more hits, I switch the other rods to that color until they slow down. Of course you can’t talk about Kokanee fishing without talking about the corn and the scents. Basic corn would be your Green Giant White Shopeg Corn. Scent it up. Pro Cure makes bunch of good scents and if you want already dyed and scented corn, you can get the Fire Corn from Pautzke’s . My favorites are anise, garlic, and tuna. Once I get the fish in the boat, I bleed them immediately in a bucket of water sitting in the boat. After they are bled, I ice them in a cooler. Your little landlocked Sockeye Salmon will make excellent table fare if you follow that practice. All of the fish will be filleted and either readied for the smoker immediately, or vacuum packed for later smoking. I also like to take the fresh fillets and cedar plank them for the evenings meal. It doesn’t get any better.
