Matt Marinkovich’s weekly At Sea Diary entry is a popular feature of the National Fisherman Web site, and now you can post your own reflections on Matt’s experiences fishing in the Pacific Northwest and North Pacific.
I sold our freshly-caught sockeye on Friday, August 12, at the San Juan Island Food Co-op, and again Linda sold them at the farmers market on the following day. We also brought back all of our pink salmon, which she sold at the market for only $7 or $9 each, depending on the size.
I had been planning on fishing for kings with my three daughters on Sunday, August 14, but they gave us a sockeye opening on that same day, so I had to make a decision. Because of the threatening weather (I didn't think 6-year-old Lucy would like a storm), I opted to leave the kids at home and fish sockeye.
Sockeye fishing was slow and the weather turned out to be beautiful. I managed to send a toteload of fish to the processing plant to be turned into premium pin-bone-out vac-pac fillets to sell to the islanders over the winter months.
I still pulled off the family king salmon fishing trip. Sophia, Lucy, and my wife, Maureen, fished Samish Bay on Tuesday, August 16. It was an all-night event as it opened at 7 p.m., and we let the net soak until 10 before we hauled, then after it was finally up we had a 3-hour run back to Friday Harbor. We had a couple handfuls of kings, and we sold them all in short order at the Co-op the next day.
Next, I am heading over to Samish Bay to (hopefully) catch a few kings on Sunday, August 21. The sockeye opening has been put on hold for some reason or another, but we might fish sometime this week. We'll see what happens.
TO BE CONTINUED...
National Fisherman Live: 9/23/14
In this episode:
'Injection' plan to save fall run salmon
Proposed fishing rule to protect seabirds
Council, White House talk monument expansion
Louisiana shrimpers hurt by price drop
Maine and New Hampshire fish numbers down
The Golden Gate Salmon Association will host its 4th Annual Marin County Dinner at Marin Catholic High School, 675 Sir Francis Drake Blvd., Kentfield on Friday, Oct 10, with doors opening at 5:30 p.m.
The Maine Lobster Marketing Collaborative is introducing its Chef Ambassador Program. Created to inspire and educate chefs and home cooks across the country about the unique qualities of lobster from Maine, the program showcases how it can be incorporated into a range of inspired culinary dishes.