Home Forums Hunting & Shooting Alaska Shocking! Comm Fish Lobbyist Fishing Illegally!

https://www.ktuu.com/content/news/A...salmon-fishing-boundaries-558952591.html

Just one in a long line... pun intended...

Troopers: Alaska fisheries lobbyist allegedly violated salmon fishing boundaries


By Associated Press | Posted: Sat 10:11 AM, Aug 31, 2019 | Updated: Sat 10:47 AM, Aug 31, 2019

SITKA, Alaska (AP) — Alaska wildlife troopers have confiscated catch from a fishing industry lobbyist suspected of fishing in closed waters.

CoastAlaska reported Thursday that 55-year-old Bob Thorstenson Jr. was commercial fishing Sunday when wildlife troopers say he came within 200 yards of a protected salmon stream near Sitka.

Wildlife officials say his seine fleet was targeting chum in an area where native pink salmon were especially vulnerable.

Authorities say Thorstenson could face fines up to $15,000, a year in prison and the gross value of the catch estimated at about $50,000 if convicted of the misdemeanor.

Officials say his 41-ton hatchery fish catch was seized and turned over to a seafood processor.

Officials say the state-registered lobbyist was the executive director of Southeast Alaska Seiners Association.

What ever happened to Al Kookesh and his overlimit sockeye harvest?

He was going to take it all the way to the AK supreme court.

Is he nominated to the BOF?
Oh, wait. Billy ain’t gov no mo.

Chum? What do they do commercially with them?

Big market for their roe.

also marketed as smoked "keta" salmon. I smoked the few we got bright in Kodiak, not bad eating.

We followed a recipe for chum roe to make caviar. NASTY. I suspect that might be my opinion of all caviar though if I ever sampled anything else.

We eat and have eaten non chrome ones, but not really colored up bright yet, and found if you bake, and don't freeze, IE eat fresh, while they are not quite like sliver or red, I just can't find much fault with them.

And on another note, harvest their roe and toss the fish? Surely they make fish meal or something eh?

They harvest the roe. Carcasses are headed, gutted, frozen, and sent to china for filleting, then sent back here or wherever else they're sold.

Fish old enough for good ikura are too far gone to sell as good fish. Shipping one way would cost too much, let alone round trip. Filleters are expected to do a salmon in under 10 seconds.

They also make them into dog treats, Yummy Chummies!

Chum ikura is the Grail. The eggs are huge. Whole runs out west were wiped out for the Japanese egg market. I like ikura, but chum is not my favorite.

From salt they are good but once colored they lose a lot, fast. Fantastic fish on a fly rod.

And purses, wallets and boots. Tough hide!

Hide is beyond tough for sure, and they are a blast on fly rods. Carolyn looks at me madly at times, when I sneak the 4 weight back into her hand instead of the 6 weight... she says takes way to long to wear one out... I say have fun!

And here I thought the stinky pinkies were not bad at all.

I remember a trip to Cordova years ago where I broke the tip on my son's new Cabelas Korean rod on a chumley, first fish it ever had on.
tough. they always pull, never rest like a silver or king will do.

Just as a suggestion... fish intended to be released are a lot more delicate than many believe. Lots of folks would give a serious ass-chewing for over-working a salmon. An 8wt is more in line with what a chum deserves. As a guide it becomes more important.

We camped out at the head of one of the inlets halfway from whittier to valdez...I always had troll gear onboard. Saw some jumpers, and hung a few bright chums. They ate just fine. Tried the same spot on another trip, and hung a couple of 15lb feeder kings...those are another "kettle of fish" from the eating standpoint!

You are spot on. We had intended grayling and so we had 4 and 6 only with us last fall . It has been fun at times. But I don't do it anymore, having seen what you have seen. Stick with heavier weights even though its not as fun. 6-8 and sometimes 12 for some goofy reason. One never knows it all, one learns as they can.

But I certainly appreciate the input. We will have to share a fire and a beer or so at some point I hope.