4 B
SIUSLAW NEWS ❚ WEDNESDAY, JANUARY 6, 2016
Fishing
from 1B
warm water fish species tends
to be slower during the winter
months. There are numerous
lakes in the Florence area that
can provide good opportunity
and have both boat and bank
access.
SIUSLAW RIVER: Chinook,
steelhead
The fall Chinook fishery is
very slow and basically over
for the season. Any remaining
fish are in spawning condition.
Look for small numbers of
fish to be in the lower river
above the head of tide this
early in the season. Casting
lures or bobber fishing can be
productive during low clear
flows.
ALSEA RIVER: Chinook,
steelhead
The fall Chinook fishery is
very slow. Most remaining fish
are actively spawning. A small
number of new fish may enter
the basin over the next couple
weeks.
Winter steelhead season has
arrived. The best chances to
hook a chrome steelhead at
this time would be in the lower
section below Five Rivers.
Tossing spinners, or floating
bait or a jig are good options
during low clear flows.
SALMON RIVER: Chinook,
steelhead
The fall Chinook fishery is
very slow. Most remaining fish
are actively spawning or
already spawned out.
Winter steelhead season
tends to kick in this time of
year. A small number of fish
are likely in the system now
and look for the numbers to
steadily increase over the com-
ing month. Casting lures,
bouncing the bottom or drift-
ing jigs or bait under a bobber
are good techniques to consid-
er.
SILETZ RIVER: Chinook,
steelhead
The fall Chinook fishery is
slow. A small number of new
fish may be found in the lower
river but most remaining fish
are actively spawning or
spawned out.
The wild coho fishery is
now closed for the season.
Winter steelhead season is
just getting underway.
This time of year typically
sees the first few fish entering
the river. Best chances early on
during lower flows will come
from below the town of Siletz.
Side drifting, bouncing bottom
or bobber fishing can be pro-
ductive.
WILSON RIVER: Steelhead,
Chinook
The river is still high. When
the river drops, fall Chinook
and winter steelhead will be
available. Fishing should be
fair to good. Anglers are
reminded that the river above
Jordan Creek is closed to all
salmon fishing.
YAQUINA RIVER: Chinook,
steelhead
Anglers are having very lit-
tle success for fall Chinook in
the upper section of tide water.
Most fish are now on the
spawning grounds. The winter
steelhead run is now under-
way. The Big Elk tends to start
seeing fish this time of year in
small numbers. Look for the
next good rain event to get the
fishery going.
The wild coho fishery is
now closed for the year.
COOS COUNTY LAKES
PONDS: Trout
and Butterfield lakes in
October. Anglers have been
catching some of the large tro-
phy trout on small flies or
slowly trolling spinners.
COOS RIVER BASIN:
Dungeness crab, steelhead,
bay clams
Steelhead have been caught
in the past few days on the
West Fork and East Fork
Millicoma rivers along with
the South Fork Coos River.
Drifting eggs or fishing a jig
under a bobber are effective
ways to catch steelhead.
Anglers fishing the South Fork
Coos River above Dellwood
will need a permit from
Weyerhaeuser, which they can
pick up at the Dellwood office.
Recreational harvest of crab
re-opened from the Columbia
River to the California border.
It is still recommended you
discard the crab viscera
(guts/butter) before cooking.
Crabbing will be slow in Coos
Bay due to the amount of
freshwater in the bay from the
recent rain.
FRESH CRAB
FINALLY!
AND
Lakes in Coos County are
open all year for trout fishing.
Trout will not be stocked until
the spring. Some trophy trout
were stocked in both Bradley
Fresh In The Case
This Week:
Oysters,
Steamers,
Shrimp,
Mussels,
Smoked Fish
and more...
CRACKED CRAB
with herbed avocado sauce
Has it been 5 years or more since your
tank was pumped? Then it’s time!
Call us to today to schedule an appointment.
Check Saturday’s paper for a coupon good on your next service.
INGREDIENTS:
PREPARATION:
2 ripe avocados, pitted
and peeled
1/2 cup olive oil
1/4 cup white wine vinegar
1/2 teaspoon salt, plus more
to taste
1/2 cup finely chopped fresh chives
(about 2 bunches)
2 tablespoons finely chopped fresh
tarragon leaves
2 Dungeness crabs, cooked,
cleaned, and cracked
1. Whirl avocados, olive oil,
vinegar, 1/2 tsp. salt, and 1/2 cup
water in a blender until smooth.
Stir in chives and tarragon.
Cover and let sit 30 minutes at room
temperature to let flavors blend.
2. Season sauce with salt to taste
and serve with crab.
Recipe source: Sunset Magazine, December 2006
THE KRAB KETTLE
Lowest Prices Guaranteed—We will match any competitors price !
280 Hwy. 101 (2 Blocks N. of Bridge) Florence
MONDAY-SUNDAY 10-6 • 541-997-8996
541-997-8885
S urfSide Restaurant
At
Driftwood Shores
2 Breakfast
or
2 Lunch Entrees
for $16.00
(Limited Menu)
Monday - Friday
7:00am - 2:00pm
Warm up with wild rice soup
Soup is an ideal meal on cold winter days. One of the best
things about soup is its versatility. Soup makes a great entrée, and
it also can serve as a warming appetizer or a delicious side dish.
Soup also knows no bounds with regard to ingredients, making it
a meal that can be enjoyed several times per week without boring
the taste buds. h ose who need to warm up this winter may want to
try the following recipe for “Minnesota Wild Rice Soup” courtesy
of h e Culinary Institute of America’s “Book of Soups” (Lebhar-
Friedman).
MINNESOTA WILD RICE SOUP
Makes 8 servings
2 tablespoons unsalted butter
3 carrots, i nely diced
2 leeks, white and light green parts, i nely diced
2 celery stalks, i nely diced
1⁄4 cup all-purpose fl our
2 quarts Chicken Broth (see below)
3⁄4 cup wild rice
1⁄2 teaspoon salt, or to taste
3⁄4 cup heavy cream, hot
3 tablespoons dry sherry
1⁄4 cup minced chives
3 tablespoons chopped parsley
Heat the butter in a soup pot over medium heat. Add the
carrots, leeks and celery. Cook until sot ened, about 5 minutes.
Reduce the heat to low, add the fl our, and stir well. Cook gently,
about 3 minutes, stirring constantly.
Add the broth gradually, whisking well with each addition to
eliminate fl our lumps. Bring to a simmer.
Add the wild rice and salt. Continue to simmer until the rice is
tender but still somewhat chewy, about 45 minutes.
Stir in the heated cream and sherry. Season with salt. Serve in
heated bowls, garnished with chives and parsley.
CHICKEN BROTH
Makes about 2 quarts
4
pounds stewing hen or chicken parts or meaty bones,
such as backs and necks
3
quarts cold water
1
large onion, diced
1
carrot, diced (about 1⁄3 cup)
1
celery stalk, diced (about 1⁄2 cup)
5
to 6 whole black peppercorns
3
to 4 parsley stems
1
bay leaf
1
sprig fresh thyme
1 1⁄2 teaspoons salt, or to taste
Place the chicken and water in a large pot (the water should
cover the chicken by at least 2 inches; add more if necessary). Bring
the water slowly to a boil over medium heat.
As the water comes to a boil, skim any foam that rises to
the surface. Adjust the heat once a boil is reached so that a slow,
lazy simmer is established. Cover partially, and simmer 2 hours,
skimming as ot en as necessary.
Add the remaining ingredients. Continue to simmer, skimming
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at Sandpines
WEEKDAY
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Highway 101 & 35 St.
541-997-4623
the surface as necessary, until the broth is fully fl avored, about 1
hour.
If using hen or chicken parts, remove them and cool slightly.
Dice or shred the meat, and reserve to garnish the broth or save for
another use. Discard the skin and bones.
Strain the broth through a i ne sieve or cheesecloth-lined
colander into a large metal container. Discard the solids.
If you are using the broth right away, skim of any fat on the
surface. If you are not using the broth right away, cool it quickly by
transferring it to a metal container (if it’s not in one already) and
placing the container in a sink i lled with ice-cold water. Stir the
broth as it cools, and then transfer it to storage containers. Store in
the refrigerator, up to 5 days, or in the freezer, up to 3 months. Label
and date the containers clearly before putting them into the freezer.
Mo’s
Mo’s
Hi, Welcome Restaurant
to
®
~ FEATURED LOW-CARB SELECTIONS ~
GRILLED OR BLACKENED
FISH TACOS FOR ONLY $11.95
SALMON: Grilled, Poached, or Blackened
CHICKEN BREAST: Boneless, Skinless Breast of Chicken
SHRIMP SKEWERS: 2 Grilled Shrimp Skewers
All of the above are served with
and Steamed
for dessert...
Green Beans or Mixed
Veggies and a Shrimp Dinner Salad
SNICKER OR PEANUT BUTTER PIE $4.25
NEW ITEMS
Every Month Mo's has brought in special "Motivation for Kids"
BBQ PORK RIBS: Baby Back Pork Ribs with
tables which raise money for local charities that are devoted to helping
the wellbeing of local children.
month
Headstart
James This
Gang
BBQ
Sauce of
Florence is the local charity being honored.
the
BLACKENED SALMON CEASAR SALAD
Mo’s Old
Town, Florence • Daily 11 am - 8 pm
®
Mo’s
Town,
Florence
• Daily
11 am - 8 pm
Serving Old
Bowls
of comfort
for Over
50 Years
Serving Bowls of comfort for Over 50 Years • 541-997-2185
COME TRY OUR NEW LOCAL HUCKLEBERRY VODKA MARTINI
Happy New Year!!
We will re-open February 2nd
Open for Lunch & Dinner • Lunch Specials Daily
Reservations Suggested.
165 M APLE S T . • 541-997-9811•
WWW . MAPLESTREETGRILLE . COM
Reservations
welcome
Happy
New Year!!
We will re-open
January 10th
Where good friends &
great food come together!
1285 Bay Street
in Old Town Florence
(541) 902-8338