Friday 7/10 at SB was slow. Fished from 7 to noon and only caught two kokes but at least one was 19”. 35ft one on green one on chartreuse/orange. Lots of 18-20” cutts like usual.
Sunday morning 7/12 at Jordy. On the water at 6:30. Right away I had a pig bury the rod tip in the water, peel drag, come out of the water from 35ft like a missile then break off. 
Caught a limit by 8:15 at 35-40 ft mostly on chartreuse/orange behind my big brass dodger. Two of them were 17-18” so it’s looking better at Jordy.
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I was just behind you, with similar results. What boat do you drive? I’m in a 20’ Hewescraft Searunner.
There was a guy in a kayak just east of the main boat ramp yesterday, was that you? I fished from just outside of the mouth and back in the arm just a bit. I didn’t see any kayaks down that way.
BTW, I figured out the best way to net one handed for Robert. I rested the butt of my rod on my left hip, put the net in the water and just guided the fish into it by lifting the rod. Worked like a charm.
I launch at rock cliff and rarely get out to the mouth.
Okay, that explains it. Good luck!
I got a nice three pounder at the berry. had a little bit of pink to him.
Nice! I have maybe too mch Kokanee in my freezer, but just can’t stop. I grilled some with olive oil and McCormick’s Cedar Plank Salmon Seasoning tonight. Doesn’t get much better than that.
When I get to where I have a freezer full I make burgers. Grind the skinned filets of several fish or you can just chop it. Spice it up generously with old bay. Then for every pound of meat add an egg, a half cup of bread crumbs, some chopped onion and some herbs if you want like parsley or dill. Smash into 1/3 lb patties between layers of wax paper so you can stack them and freeze them and then pry one or two apart later to cook on the griddle with a toasted bun and some tartar sauce. Yummy.
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