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| Hear you will see all the hotspots near Astoria,Warrenton And Chinook. They are marked with an *. The names of the locations are stink hole, Tounge point, Tide Point, Social security beach, Rice Island,Peirs 1&2 and Off the river jetty on the washington side. I hope you find my site useful and e-mail me with any questions. |
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| Tip:Soak your fish fillets in saltwater it will stablize the meat and make it more flakey after cooking. |
| Tip:Take all the yellow fat off the sturgeon while filleting this takes away alot of that fishy taste. Tip:Tie your bait onto your leader.You can use silly string or netting which can be found at the local sewing store. Have your wife pick it up if you dont want too :) The legal fish size is between 42-60". This is the right time to catch them according to fish and wildlife because after they turn 60" inches they become females. Recipe #1 EASIEST way is to go to the store and buy Krusteaz fish fry and follow directions. Best way is to cut fish into 1/2 or 3/4" strips (sturgeon is dense and any thicker can be a pain to get done in the middle), roll in flour, dip into half egg/half milk mixture then roll in Progresso italian flavored bread crumbs and deep fry. Ifish.com Recipe #2 Next best is to bbq fillets directly on a well scrubbed and no-stick sprayed grill (no foil) on the lowest heat possible. Mix a combination of 1c. soysauce, 1cube butter, juice of 1/2 lemon and as much fresh pressed garlic as you can handle in a bowl and microwave until melted together. Brush this on several times during cooking. REMEMBER to cut all the dark meat off before cooking ifish.com |
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| Baits to use in this area |
| Shad,Herring Roll mop,anchovies and especially smelt. |
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| Sand Shrimp and Mud Shrimp |
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| Squid and Razor clams |
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| Wd-40,Smelly Jelly and other fish oils |
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| I would recommend at least an 8' pole for bank fishing and a 4-7' pole for boat fishing |
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| I would recommend Gamakatsu hooks due to they have a lesser fail rate than other leading hooks |
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| You will need this stuff as well Sinkers ,Noose,Leaders,swivels,rop,Extra line,Extra pole? |
| How to Filet a sturgeon |
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| The best thing to do is to do this outside on a flat surface with a very sharp 10" to 14" filet knife and running water and a 5 gal bucket. The most Important thing I can say is do not cut off the head and bleed the sturgeon underwater. First cut off all spines from sides of fish this can be at your descretion but I do not like being cut by those things. Start by cutting the sturgeon from butt to neck about an inch deep. Remove internal guts and other waste making sure to remove all and place into bucket. Now time to cut the fish in half here is how to do that. Place the fish belly down, locate spine. cut 2 inches deep down both sides of the spine from tail to neck. remove spine and head and tail. Now remove the skin. This is very tricky start at the tail end by runnung the knife between the skin and the meat .( this step is very hard even if you do it 100 times) Remove all yellow fat and any red meat that is in the fish. place in salt water and let stand at least two hours in fridge prior to cooking. |