Summer’ s Bounty & Cheesy Abalone
Fried Abalone with Flavor Blasted Goldfish
Lingcod & Rockcod Fishing At Its Finest! Fish With SF Bay Guru Cal Kellogg Sept. 8th • Emeryville Marina
Departing from Fisherman’ s Wharf • San Francisco
Cal Kellogg School of Fishing
VOL. 36 • ISS. 17 |
SALTWATER |
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August 4- 18, 2017 |
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stayed down due to the fog. There were a few boats who ran out to the dog bone for Albacore, but they reported confused seas and I never heard back from them on how they did.”
- Dan Bacher
PENINSULA SHORELINE
Striped Bass Action Busts Loose, Then Slows Down
SAN FRANCISCO- Striped bass anglers found wide open
fishing the weekend of the 8th and 9th but unfortunately, the action immediately slowed.
“ They were catching fish from Seal Rocks down to Mussel Rock and a lot of the fish were huge, but it all slowed down this past weekend,” exclaimed Stefanie Scott at Gus’ Discount Bait and Tackle.“ Bucktails and kastmasters were working great for them,” she tipped.
Jun Quitain, organizer of the More Than Fishing striped bass tournament held on July 15th related to the slower bite.
“ We had a total of 120 registered anglers fishing the event, with the
majority of the anglers fishing around Sharp Park. We had a total of eight striped bass brought in. First, third and second place caught 35”, 32 and 3 / 4”, and 24” fish respectively.”
“ The winner caught his fishing using a Daiwa SP Minnow in bone,” he tipped.
Surfperch interest dwindled this week due to the hot action on striped bass, according to Scott.
– Roland Aspiras
Captain Chris smith & Captain Jonathan smith
We’ re finally filling up our freezer with a pretty good selection of fish – just need a few more types to round things out. Like trout. Eric says he doesn’ t care that much for trout; but, like my dad, I like my trout.
But, for me, I prefer trout that has the pink meat or mountain trout. I miss Eric and I hiking around these areas with the little streams and the little trout.
Eric brought back lots of rockfish, abalone, and lingcod from his trip to Shelter Cove. He brought back a recipe that he says was delicious; but, I haven’ t tried it yet. Eric and Pat both caught a whole passel of bass at Los Banos Reservoir last weekend. Of course, we also have some striper left from our trips to Del Valle and New Hogan.
My veggie garden is starting to produce some fruits from my labor. The other night I made one of our favorites – bass fillets wrapped in foil with summer squash, potatoes, onion, lemon slices, Parmesan cheese, butter, and spices.
I used my Flying Saucer squash in it this time. That’ s a hybrid summer squash
COOKIN’ YER CATCH by Paulette
These anglers took a live bait potluck trip aboard Berkeley’ s Happy Hooker on July 11 and scored limits of quality stripers.
Photo courtesy of HAPPY HOOKER SPORTFISHING, Berkeley.
Summer’ s Bounty & Cheesy Abalone
that is round like a flying saucer; but, it’ s part green zucchini like pattern and the other part of it is yellow – like a yellow patty pan.
Freaky!!! It tasted good, though. I think I bought that outside of a grocery store – either Raley’ s, True Value, Orchard Supply, or Lucky’ s – where they have small displays of veggies in the spring.
The beans that I always plant from seed are climbing and the bees and other flying insects are visiting my borage flowers in great frequency. No butterflies, though – only cabbage moths – grace my garden – the only survivors of my neighbors’ tendencies to put poison out for every single insect irritant.
I don’ t get this mania over bugs. Gardens would be gloomy places without insects. I enjoy encountering the different garden spiders that pop up with different seasons, the pill bugs, beetles, bees, and am still hoping to see a butterfly in my yard sometime this year.
I’ ve heard of people using Cheez-it crackers to coat their fish; but, so far, I haven’ t tried that. It hadn’ t appealed to me until I made abalone last night. I went to the
Fried Abalone with Flavor Blasted Goldfish
INGREDIENTS
• Sliced & pounded abalone pieces
• One wax paper wrapped package of saltines
• 1 / 4 to 1 / 3 Cup of Flavor Blasted Goldfish crackers( or the regular ones)
• 1 large egg, beaten with a Tbsp. of water
• Light olive oil
• Cayenne pepper
• Lemon pepper
• Opt: salt
DIRECTIONS
Ground up the saltines( either plain or salted) with the Goldfish crackers. You can use a processor or you can place the crackers between wax paper or in a bag and use a rolling pin or wine bottle to crush the crackers up. Sprinkle in some lemon pepper and a dash of cayenne pepper. If you want, you can also sprinkle in a little paprika for extra color, if you want. I didn’ t; but, I just thought of that and it would be fine. If you use salted saltines, I wouldn’ t salt the abalone, as it’ s already so thin that it doesn’ t need much in the way of salt.
Put the ground crackers on a piece of wax paper or in a container like a round cake tin( which is what I use). Dip each piece into the egg mixture and then into the crumbs. Lay the coated abalone slices onto a piece of wax paper for the crumbs to set. Do this with all the slices and then heat up a skillet with plenty of oil in it( so that the inside of the pan has about 1 / 4 inch of oil in it).
Heat it to a relatively hot heat so that it browns quickly. Everyone’ s stove is different. On mine, I have to put it way up high. Quickly lightly brown each side( should only take less than 30 seconds per side) and remove to paper towels to drain off the excess oil. Serve with slices of lemon, your favorite tartar sauce, or on soft lightly toasted rolls with chopped lettuce and mayonnaise. Serves 2-3 folks.
If you have any questions, comments, cooking tips or recipes to share, feel free to write me at Cookcatch @ comcast. net or at Paulette or Cookin’ Yer Catch; c / o The Fish Sniffer; PO Box 776; Colfax, CA 95713-0776. Go for it! store and looked at all the crackers.
The Goldfish crackers presented me with the least expensive alternative; and, I noticed that the“ Flavor Blasted” packages were disappearing off the shelf faster than the rest and it got my imagination stirred up. So, I tried it and I liked it. I think the cayenne in there also helps to give it a nice little kick. Haven’ t tried it on other fish; but, it’ s probably good on other fish too. Go for it!
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Lingcod & Rockcod Fishing At Its Finest! Fish With SF Bay Guru Cal Kellogg Sept. 8th • Emeryville Marina
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