Happy days!
P.S. These are fish no more than 5 years old. 5 years ago there was absolutely nothing in this river and now we catch rainbows 70+ cm and browns 60+cm, absolutely amazing.
Last edited:
Are you from Mexico and a local spot? Or visiting?Smallmouth bass from Mexico ME. Not your typical fishing spot, but these river bass fight hard and are well fed
Nope, I live about 25 miles south of Boston. Our small place in Maine is west of Mexico. I saw an article about that stretch of the Androosciogin so had to check it out. We fished for about 2 hours as Mexico adds 30 minutes to the ride home, and I wanted to get home to watch the Patriots lose. I got two and my buddy 3 including a big one.Are you from Mexico and a local spot? Or visiting?
Interesting post ^^^. I just happened to be in Mexico/Rumford last week. Nice scenery around, but the smell from the paper mill could knock a buzzard off a garbage truck.
Nice fish, it looks like great eating.
I like to cook salmon on the grill, and if you have the skin on the filet it helps when cooking. A good rule of thumb for fish is ten minutes per inch of thickness but I tend to use a warmer grill then many.Coho or silver. was mighty tasty, cooked on the bbq
Those are the fish of the year so far. Did you catch the big one or giant one?
I caught the big oneThose are the fish of the year so far. Did you catch the big one or giant one?
I have a gas barbecue which I like a lot. I cook a salmon fillet on a piece of tinfoil skin side down. Cook it until white fat globules start forming, turn it over leaving the skin on the tinfoil, placing the fillet back on the skin, then another three minutes or so on side two. I use a hot fire and total time is usually less than 10 minutes, but I like my salmon a bit on the rare side.I like to cook salmon on the grill, and if you have the skin on the filet it helps when cooking. A good rule of thumb for fish is ten minutes per inch of thickness but I tend to use a warmer grill then many.
Sounds like you have a good method. I like mine a bit more than rare. I have used tinfoil also but I seal it in a tent like package skin side down, that it speeds up the cooking and no need to flip. When done the skin stays with the foil and I can peel the meat off the skin without any problem.I have a gas barbecue which I like a lot. I cook a salmon fillet on a piece of tinfoil skin side down. Cook it until white fat globules start forming, turn it over leaving the skin on the tinfoil, placing the fillet back on the skin, then another three minutes or so on side two. I use a hot fire and total time is usually less than 10 minutes, but I like my salmon a bit on the rare side.