Salmon class packs 'em in

By Adam Madison

Triplicate staff writer

A miracle happened Saturday. The Klamath River was discussed for two hours at Del Norte College of the Redwoods and not a word was mentioned about the future of its controversial dams.

More than 80 people crowded into the campus library for a free salmon-fishing class, obviously lured by above average conditions on the Klamath at a time when fishing is not so good elsewhere.

The crash course on catching salmon at the mouth of the Klamath was taught by Wes Wesson, a local fishing guide, and Aaron Funk, owner of FunBus Tours and also a fishing guide.

"This is what's important about the whole thing, the future is right here," Wesson said while pointing to the roomful of people before he began the class.

"Since they've (government agencies) been closing this ocean on us (fisherman), we have to keep people up on where to go," said Wesson.

Wesson said this is the time of the year when salmon make their way back up the Klamath from the ocean to spawn. And the best time of day to catch a salmon at the mouth is at low tide.

Salmon use their sense of smell to get back to the waters they were spawned in, he said.

"They won't make their move until the low tides," he said.

Wesson noted that fishermen aren't the only ones angling for salmon: seals know about the mouth of the Klamath as well.

Wesson said many people lose their fish right off their lines to the "dogs of the sea," and they've actually been known to waddle up on shore to grab a recently caught prize.

And once the barking hunters get a fish, it's not a pretty sight.

"They actually catch the salmon and use the salmon's body weight to tear it in half," said Wesson.

A seals will fling a salmon around — piece by piece — until it spreads apart in the seal's stomach, he said, adding, "It's a sight to behold."

Wesson told a story about a woman who was pulling a salmon in when a seal jumped to get her fish, missed and bit her arm.

He suggested that if a seal closes in on your, it's wise to just clip your line.

Wesson described the mass of fish, seals, birds, sharks and even whales that swarm the mouth during salmon season — along with hundreds of humans.

All those fishermen can get their lines tangled. He said the best way to deal with the mass of people is to mingle and be "overly friendly," because you may need the help of a fellow fisher to pull your fish in.

One of the most common problems is that when someone gets a fish hooked and their line goes taught, it can tangle the rest of the lines near it.

Wesson provided a simple solution to the over-crowding: "Give yourself a chance to get a spot."

The angling guru said prospective fishermen can even wait for the lines of others in front of them to get tangled, then get in at the spot — while the rest work on untangling their lines.

More often then not, people are courteous, he said.

"A lot of people will actually pull their rods out of the water as soon as you get a fish on," he said.

The information that had most of the guests taking out notepads however, was what Wesson recommended to use to catch the salmon from the bank.

He said — and illustrated — that anglers should begin with 6 feet of at least 30-pound test line for a leader and then tie that to a three-way swivel.

Once that step is complete, a few feet of 15-pound test line should be tied to the swivel. Then an orange corky, basically a plastic salmon egg, should be tied to that.

When that "rig" is done, a No. 4 unbarbed hook should be tied to it, then a shelled shrimp added to the hook.

Casting was not part of the library lesson, however, so the rest was up to the student-fisherman.

Wesson also reminded his students that coho salmon, which have white lips, are federally protected and have to be put back in the water.

For limits on salmon, contact the California Department of Fish and Game at (707) 445-6493

Funk provided the last tip, noting an ice chest should be brought along, because a warm fish is not nearly as delectable.

"Once you catch them, get them into a cooler as quick as you can to preserve the taste," he said.

Reach Adam Madison at amadison@triplicate.com.