Welcome to Salmon University.  Tom Nelson founded Salmon U to provide you with all the information necessary to Catch More Salmon!




Scotty Downriggers
Outdoor Emporium & Sportco
FethaStyx Rods
Salmon U Endorsed - Available at Sportco/Outdoor Emporium
Oak Bay Marine Group Oak Bay Marine Group Wooldridge Boats
TICA Rods and Reels Lucky Sportfishing - Barkley Sound

British Columbia
Great Lakes

Online lessons

Fish like a Pro
Humpy (Pink) fishing
12 Rules of salmon fishing
Flasher fishing
Deep trolling for Chinook
Taking care of your fish
How to brine herring
How to rig cutplug herring
How to fillet salmon
How to smoke salmon
How to tie strong knots
Saltwater Chum salmon fishing

Classroom courses
Courses overview
Classroom courses

Online Resources
Tide predictor
Weather forecasts
Online charts/maps
Fishing derby schedule
Fishing reports
Ask the pros

Photo gallery
Species Info


Smoked Salmon Recipe #1

Contact Us
Contact emails and info
Advertising rates and info
How to rig cutplug herring
How to smoke salmon
Smoked salmon recipe #1
Ilwaco & the ocean
Barkley Sound, BC
Deep trolling for Chinook
How to brine herring
How to fillet salmon

New Salmon Scenter™
Fishing reports
Win FREE tackle!!

Taking care of your fish

It's important to take care of your fish why go through the trouble of catching fish, if you're going to leave them out in the sun or soaking up water in the bottom of your cooler? Fish that is properly cared for not only tastes superior, but it looks better, too.

The procedure on my boat is the following:

1. I stun the fish with a billy club, you're not trying to kill it or hit a home run, just a smack just above the eyes will usually do the trick. Remember, stun it to make it easier to handle is the key.

stun, then cut gills - cutting gills

2. We bleed every fish that comes onboard. I take a pair of scissors and cut the gills on both sides of the fish's head. You can use a knife, however on a bouncing boat, scissors are much safer.

bleeding fish, bleed out

bleeding fish, bleed out
3. I then place the fish on a bleeding line attached to the side of the boat, so it's just under the water along side, you're not trolling for seals, keep it close to the boat. The fish is still alive, so the heart will pump all the blood out of the fish into the water making the flesh of the fish much better eating. If you have a macerator pump out on your fish box with water flowing through it, you can do this procedure onboard your boat.

4. After 15 minutes I remove the fish and keep it in a cool fish box on ice if necessary until I'm ready to clean it. This is unless it's a pink (Humpy) salmon in which case I will clean it immediately and pack it in ice to keep the flesh firm.

5. At the end of the fishing day I clean the fish whole or fillet it, and then place them in a sealed fish bag packed in ice for trip home.

6. At home I trim the fish up, re-wash it and either eat it within a day or vacuum pack it and freeze it to smoke or can later.

These simple steps will really give you some of the best eating fish you have ever tried.