"JIM HOLSONBACK"  wrote in message
news:40779BBD.164.fidotech{at}artikbre.synchro.net...
> Let's go Fishing!!
> -=> ROY J. TELLASON wrote to JIM HOLSONBACK <=-

> Anybody who has ever eaten real salmon or real tuna, not out of a can,
> will be glad to tell you that the canned version is a pale imitation of
> the real thing.  Full circle -  just like canned corn versus real
> fresh sweet corn right off the ear.

I was raised in Eureka, California. Foggy, Large Bay, 15 minute boat ride
and you were out in the rough pacific ocean. Since the water from this part
of the pacific comes down from Alaska it is pretty cold water. So this water
is not anything like you would see in southern California. A 30 minute swim
in it and your dead from hypothermia. I guess the climate is more like
Maine.
My father would take me out fishing for all kinds of stuff.

Abalone using a thick wetsuit and holding my breath.

Clams- Steamers, Martha Washington's, Guiducks. We would put back the
HorseNecks.
We would "dig" those with a rubber glove. It is too much work
with a shovel.
In one breathing hole you could get 12-18 clams. (The breathing holes cause
the mud to be soft and you could feel this through your glove. All you had
to do was push your hand down through the mud and pull them up.)

Coho, Chinook Salmon (King Salmon, Silver Salmon) My favorite is pink salmon
from Alaska. Of course smoking the salmon with Alder and some Apple wood
really tastes nice.

Albacore tuna was always my favorite to catch. Expensive though. Them
buggers swim very fast and you trolled for them at 20knots. For lunch we
would slow the boat down and filet one. Wrap some bacon around a chunk and
microwave (I know. Groan.) them for a few minutes on low. That is the BEST
tuna you will ever taste. Makes the canned stuff taste like bilge water.

My other favorite type of sea fish is black snapper. (sea bass) Then Red,
China, calico snapper. Followed by Ling Cod. Everyone always gets excited
about Lingcod. So what if it is a 30-40lb fish. Large flakes. Big bones. I
still like the flavor of Black/Red Snapper the best.

I learned a small secret about how to get good tasting fish. After you get
the fish in the boat. (duh) Reach inside of it's gill plate and there is a
small membrane between the gills and the gut cavity. Pierce this membrane
with your finger and this will bleed out the fish. The meat will come out
very white and it won't have a strong fishy flavor to it.

The other thing that is good to catch here is Dungeness Crabs. Freshly
caught, Boiled, Eaten. Yummy.

We now live in Brookings, Oregon.
There are Abalone, Tuna, Salmon, Snapper, Ling Cod and Crabs here.

If the ocean isn't too rough. Even with a 18-22 foot boat you don't want to
go out when there are 10 foot swells and 2-5 foot wind chop(waves). It isn't
the size of the swells that sink you. It is the wind chop that will sink
your boat faster than you can scream OH SHIT. I've been out in the 18 foot
boat in 20 foot swells. It is like a E ticket ride at Disney land. Except it
just won't stop and let you off. Good thing it is less than one mile to
shore/port.

Needless to say I've been spoiled when it comes to eating fish. Unless it is
a fish stick. Of course with a fish stick, I don't want to know where it
comes from, or what it is 'really' made out of. Anything served at a
restaurant I can taste the age of the fish. Kinda like Canned tuna. It is
gross. Unless it is fresh canned in glass jars like my aunt does. From the
boat caught that day, cleaned, canned that day, a little bit of water added
and a few drops of liquid smoke added. Then it is truly mouth watering.
In a restaurant I would rather have steak.

I can just imagine the craving for fresh fish I just caused.
Sorry about that.

Artiken - Sysop of Artik Breeze BBS http://artikbre.synchro.net
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