Wednesday 13 June 2018

Quality Salmon

Date: 12 June

Air Temp: -3 > +2C
Water Temp: 5 > 6C
Water height: -1cm
Number of rods: 16
Number of fish caught: 19
Biggest fish: 24lbs Carl Ahlstrom, 23lbs x 2 David M and Stefan G
No 30lb+: 0
No 20-29lbs: 7
No 8-19lbs: 12
Grilse: 0

Weather:
12-14m/sec northerly wind, sleet and snow in late afternoon.

Manager’s Comments:

We all woke up cold!

The northerly upstream wind howled, squeezed under low cloud, which meant the helicopter did not fly until 1pm. The three pairs of rods on Poachers, Home and Lyliok went out shortly after 9am, the remaining fishers relaxed and watched replays on old world cup matches, slightly frustrated by the weather.
 
Flawless fresh fish
When we did head out for the remaining half day it was a battle against the elements. Trying to get a line out from either bank was a challenge, and from the boat near to impossible as the longer the anchor rope, the further up or across stream the boat would move – never downstream towards the lies.
One more for the fishing book
Having said all that, the fresh fish are piling in now. Despite a late morning air temperature of 0 C and a wind chill taking it down to -2/3C, fish were aggressive and even came up to the surface.

David and Graeme landed four fish averaging 20lbs+ from Poachers, Graeme having a serious downstream scramble with one of them. Kaj and Carl landed five fish from Lyliok in 2.5 hrs then called it a day to relax for the afternoon in the lodge. Stefan landed a fantastic 23lber from Norcamp. Marcus a lively fish from 7 Islands. Dan and I landed three from Sand Island (which felt pretty exposed up there on the flat tundra of the upper river, but also fairly exhilarating), Markku landed a fish very quickly in Home, before relaxing for the rest of the day and watching fishing partner Steffan.
 
Lodge manager hard at work!
All things considered, with those starting at 9am finishing around lunchtime and the others not flying out until lunchtime, it was a very productive half day!

I know I keep going on about it, but the fish are in the best condition I have ever seen. Flawless, fat, broad fresh fish. The 12-16lbers are like bionic grilse – small heads, small wrist, hugely deep. The larger fish are just brutally thick set. If Carlsberg made salmon…

Peter Rippin