Rick Ferguson "DaGoose"
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Enjoying a Day on the Water with Friends Is Priceless
Jan. 8 2010, 10:55 AM
Jan. 8 2010, 10:55 AM
Enjoying a Day on the Water with Friends Is Priceless
Halibut fishing has been a decent pick lately for us on eight- to twelve-pound fish, although I have not been out much. Last year we really got into them good in December and January with many 30-lb-class fish. Every year seems to be different. There’s no substitute for time on the water to find a bite pattern. Bounce-balling is great for this given the amount of sand you can cover since it’s essentially slow trolling the bottom.
Halibut fishing has been a decent pick lately for us on eight- to twelve-pound fish, although I have not been out much. Last year we really got into them good in December and January with many 30-lb-class fish. Every year seems to be different. There’s no substitute for time on the water to find a bite pattern. Bounce-balling is great for this given the amount of sand you can cover since it’s essentially slow trolling the bottom.
While catching fish is heaps of fun, enjoying a day on the water with friends is priceless. One day we buddy boated with my friend Jeff, who loves to cook. Jeff never ceases to amaze with his lunchtime creations. Fishing was slow with only one six pound halibut to show for our efforts. At noon, we pulled in the lines and met up for lunch. Just drifting downwind smelling the BBQ was divine.
Chef Jeff didn’t disappoint. It was a two handed affair as always. This was truly a “cheeseburger in paradise” with bacon, avocado, portabella mushrooms, pickles, lettuce, tomatoes……….once you picked it up, you didn’t dare let go until the maul was complete. Predictably the food coma set in shortly thereafter and we called it a day.
Then there’s always Fish Head Soup! Actually it’s just fish stock, but you’re really missing out if you throw out the carcasses after a day of rock codding, like we did New Years day. Just take out the gills and anything else red, throw them in a big pot and cover in water. Add onions, carrots, celery, white wine, salt and pepper. Bring it to a slow simmer (not too hot) for an hour or so and drain through a clean t-shirt in a colander. A smart man does this outside. So I did get in a wee bit of trouble when wifey came home.
We made chowder with Pismo clams from a friend. Just heat up the fish stock and put the seafood in at the end so it does not overcook. Diced white potatoes work well with it. Add whatever you want; shrimp, fish, mussels, clams, squid. Serve with crusty bread and it’s all good. Freeze the leftover stock for another day.
I guess that’s the beauty of fishing, there’s so much more to it than catching.
Tight Lines,
Rick
Best of Big Game
www.bestofbiggame.com
Chef Jeff didn’t disappoint. It was a two handed affair as always. This was truly a “cheeseburger in paradise” with bacon, avocado, portabella mushrooms, pickles, lettuce, tomatoes……….once you picked it up, you didn’t dare let go until the maul was complete. Predictably the food coma set in shortly thereafter and we called it a day.
Then there’s always Fish Head Soup! Actually it’s just fish stock, but you’re really missing out if you throw out the carcasses after a day of rock codding, like we did New Years day. Just take out the gills and anything else red, throw them in a big pot and cover in water. Add onions, carrots, celery, white wine, salt and pepper. Bring it to a slow simmer (not too hot) for an hour or so and drain through a clean t-shirt in a colander. A smart man does this outside. So I did get in a wee bit of trouble when wifey came home.
We made chowder with Pismo clams from a friend. Just heat up the fish stock and put the seafood in at the end so it does not overcook. Diced white potatoes work well with it. Add whatever you want; shrimp, fish, mussels, clams, squid. Serve with crusty bread and it’s all good. Freeze the leftover stock for another day.
I guess that’s the beauty of fishing, there’s so much more to it than catching.
Tight Lines,
Rick
Best of Big Game
www.bestofbiggame.com
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