Oregon Fly Fishing Report – Small Stream Outfitters & Guides

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The Softshell fishing jacket is a custom embroidered windproof, water-resistant jacket, made of storm-bloc material and is the perfect jacket for a windy drizzly Fall fishing day. Available in sage or black.

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For more details on this great new clothing and to see available sizes and colors, please see the fishing jackets and shirts page on our website.

Hi Anglers,

The Fall fishing season is nearly upon us. It’s that time of year when fishing opportunities abound around the state. As the days get shorter, the leaves begin to change color and the first rains arrive, rivers and streams in the area cool off and the fishing gets red hot!

We’ll begin targeting the first to arrive of the Fall fish, the Sea-run cutthroat (Blueback Trout) on the coast next week and then progress into Coastal Fall Chinook, Coastal Coho and Willamette Valley Coho in the coming weeks. We generally begin having good salmon fishing by September 15 that will often last until the 1st or 2nd week of December on various streams and rivers.

The buzz among anglers this year is of a record coho run. Based on the number of coho jacks present last year as well as adults that prediction may very well come true. Even if the run is half of what scientists are predicting we’re going to have a great run of coho on rivers like the N. Fork Nehalem, Nestucca, Siletz, some coastal creeks and especially the Sandy! Last year the Sandy fished the best of all Coho fisheries and we look forward to many more days of bent rods this fall.

We expect sea-run cutthroat fishing this year to remain consistently good as it has for the past several years. 20 fish days are very common for trout ranging from 10-18 inches. They readily take swung and skated flies and are spectacular sport on 4wt fly rods.

The Coastal Chinook run will probably be the weakest of the three fisheries as it has been for the last 2 seasons. However, we expect a slightly better run than last year, but still not up to historical averages. We keep a close eye on the strength of the run and keep our anglers posted on chances to land one of these massive fish.

It looks to be another great Fall and we’re all set for the action to come. To inquire about a Guided Salmon or Cutthroat Trout trip with Small Stream Outfitters please call us at 503.515.3533 or Email Us!

Tight lines,
The Small Stream Outfitters Guide Staff

Greetings Anglers,

Lately there have been a few requests from single anglers to split the cost of a boat with others single anglers. We welcome the idea, so I thought we would post it more formally and compose a list of singles in order to match them up with angling partners for the day. It’s a great way to meet other friendly fly fishermen and save nearly half off the cost of a guided trip! If you’re interested simply send us an email with the species and/or river you would like to target, along with the dates you are available. The more flexible you are on dates, the better the chance we can match you up with another angler.

Cost per angler is $225.00 and includes all the regular services: Lunch, Beverages, Flies, Instruction, and Rod/Reels if necessary. This offer is good through the rest of the Summer and the 2009 Fall angling season. Offer applies to trout, steelhead and salmon trips on both the Oregon Coast and the Willamette Valley.

Tight lines and we hope to see you on the water!
Small Stream Outfitters Guide Staff

Yesterday we put in at dark-thirty in hopes of avoiding the heat and tempting a spring chinook to bite. Unfortunately, the chinook bite was off and has been for the last few days. We worked hard until 10am with no results and then switched over to steelhead and trout. The sun was already beating on the water and we were soaking it up in t-shirts and shorts. Not exactly the best Summer steelheading conditions. Still, my guest Bob got one really aggressive fish to go, which made the day for all of us. We dry fly fished for trout here and there and caught a few nice ones, although even the trout could feel the heat and rose more tentatively than normal.

As long as the heat wave continues concentrate efforts first thing in the morning and again when the sun is off the water. Smaller, darker patterns and lighter tippets are key. We are officially into summer conditions.

Contact us to book a Clackamas River Summer Steelhead and/or trout trip. 503.515.3533

It’s well know among anglers that Spring Chinook, along with chrome fresh Sockeye are the tastiest of all Salmon. And so when the river was kind enough to relinquish three hatchery springers to us on Friday, we decided to take full advantage and prepare a little Springer Sushi. It’s a rare occurrence that we take fish home, but on occasion when we are lucky enough to be scouting with friends and the catch happens to be of the hatchery variety, well…. yum. We’re firm believers in the principal that all wild fish should be released carefully and hatchery fish and designed to go home with anglers.

Since this meal was so delicious, I thought I would pass along the sushi process, which is surprisingly easy and oh so tasty.

Spring Chinook Sushi
Preparing the fish. Make sure you bleed the fish immediately when you harvest it and keep the fish whole and on ice until you filet it. Filet each side as normal leaving the skin on but removing the rib bones. For sashimi, I like the area of the fish just behind where the pin bones stop and before the tail gets too narrow. The slices from a 15-20 pound fish in this area are just the right size. Take a single filet and slice down the lateral line and then remove the skin. 1/4 of a fish will feed 2-4 when served with rice. Trim the filet a bit to make a more uniform piece of fish, in this process remove and bones and dark grey flesh. The remaining meat should be firm, full of color and odorless. Wrap the filet in cling wrap and freeze overnight. Some people like to brine the fish also, to kill additional bacteria. It’s really your choice, but if you brine make sure you rinse the filet throughly before serving. The next day thaw the filet slowly in the fridge. When almost thawed is the best time to slice it. Using a very sharp knife cut 1/4 -1/3″ strips at a 20 degree angle off the filet. The angle will give you those lovely fat rings. After slicing, place the springer slices in a bath of ice water. You can use a little fresh lemon and rice vinegar in the water if you wish.

Preparing the Rice
Cook as much premium grade sushi rice as you need using 3 parts rice to 4 parts water. This recipe is for 3/4 cup of rice and 1 cup water.
In a separate pan combine 1 1/2 tbsp rice vinegar, 1 tbsp caster sugar (I used organic cane sugar), and 1/2 tsp salt. Warm until the salt and sugar dissolves. Mix the vinegar mixture into the rice and let cool.
Preparing the Sushi
With all your ingredients at the ready, pat and dry your pieces of fish with a paper towel and dab the underside of each piece with a bit of wasabi (a little goes a long way) Then form the rice using your hands or a bamboo mat into shapes slightly smaller than your pieces of fish. Arrange and have wasabi, soy sauce and pickled ginger at the ready.

Enjoy and keep those platters coming, your guests can’t get enough.

Tight Lines,
Small Stream Outfitters