By Emily Gilbert
Special to The Record
This year, the tide is turning in favor of anglers on Whidbey Island — literally. State officials are forecasting one of the biggest pink salmon runs in recent memory.
Every odd-numbered year brings these feisty fish, known as “humpies” or “pinks,” back into Puget Sound. The Washington Department of Fish and Wildlife (WDFW) estimates the run could reach 7.76 million fish, or 70% higher than the 10-year average.
Whidbey is covered by four Marine Areas under WDFW regulations. In response to strong numbers, WDFW has raised the daily limit by two fish in all inner-marine areas — except for Marine Area 8-2, along the island’s east side and covering the South End from Rocky Point to Possession Point. Anglers in Marine Areas 6, 8-1, and 9 can keep more fish than last year.
The season starts mid- to late-summer and runs into early fall, but rules vary, so anglers should check wdfw.wa.org.
Pink salmon are the smallest of the Pacific species, and typically weigh 3 to 5 pounds. They’re easy to spot by the large oval markings on their back and tail, and during spawning, males develop a distinct hump. Ocean-going fish are silver with a greenish-blue back, but they turn pink as they near freshwater rivers like the Skagit.
Before sunrise, hopeful anglers hit the beaches with pink or silver buzz bombs, jigs, and spoons. On the South End, Bush Point is popular for its deep drop-offs. On Central Whidbey, Fort Casey and Keystone Beach draw crowds for their consistent action, especially at peak tide. On the North End, North Beach at Deception Pass offers shoreline access to the famed “Salmon Hole” under the bridge by the same name, where fast currents and eddies attract fish — and at least one of the several pairs of bald eagles that call the area home.
As the tide rises, the salmon move in close to shore, and anglers make their moves. Though small, pinks are known to put up a good fight and often arrive in big schools. Coolers and buckets fill quickly, and the beach buzzes with laughter and seagulls, and the occasional splash from an eager netter or elusive fish that got away.
Compared to coho or Chinook, pinks have a milder flavor and softer texture. While not as rich, they’re a favorite for smoking or grilling — best cooked fresh and handled gently. A solid base recipe for brining the fish before smoking builds upon about a cup of brown sugar and a cup of kosher salt with a pinch of black pepper. Cover the fish with the mixture and set in the refrigerator for a few hours, depending on the size of the fish. The larger the fish, the longer the brine time. The mixture will draw out the moisture from the fish and will combine to make a brine. Make sure to rinse the fish of the mixture before smoking over alder or mesquite wood chips.
On Whidbey, salmon season is more than fishing — it’s a local tradition. Families plan around tides, anglers swap tall tales at the ferry or on Facebook, and everyone becomes part of the rhythm of the run.
