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salmon coming into Bodega Bay?

wearybashful Jul 29, 2007 09:38 PM

I don't mean are salmon swimming around in Bodega Bay, I mean how is the fishing season going, does anybody know? Can you buy local salmon there now?

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  1. Robert Lauriston RE: wearybashful Jul 30, 2007 09:26 AM

    Per the Chron's latest Fishing Report, not much:

    http://sfgate.com/cgi-bin/article.cgi...

    2 Replies
    1. re: Robert Lauriston
      wearybashful RE: Robert Lauriston Jul 30, 2007 10:48 AM

      sports anglers have different rules than commercial fisherman selling their catch-- has anybody bought fresh fish at Bodega Bay, could you recommend a place?

      (thanks, Robert)

      1. re: Robert Lauriston
        baron45 RE: Robert Lauriston Aug 16, 2007 12:02 PM

        Two weeks later and the salmon sportfishing still sucks in the SF area and Bodega. I've read that alot of sportfishermen have been getting quick limits in the Eureka area though.

      2. a
        Alan408 RE: wearybashful Jul 30, 2007 10:57 AM

        Their commercial season may be closed, until Aug 1.

        For fish off the boat, contact the Bodega Bay Fish Marketing Association, they have a web site. www.fmabb.org

        Their phone number is 707.875-3625

        2 Replies
        1. re: Alan408
          wearybashful RE: Alan408 Jul 30, 2007 11:30 AM

          Thanks, the marketing association suggested Paisano Brothers-- I'll try to contact them.

          1. re: wearybashful
            wearybashful RE: wearybashful Aug 16, 2007 12:49 AM

            To follow up, I went to Paisano Brothers at Spud Point. They were unloading salmon right off the boat. I bought one for $7.50 per pound. It was good.

        2. Melanie Wong RE: wearybashful Aug 29, 2007 05:16 PM

          To update from last weekend, our salmon was purchased from Paisano Brothers in Spud Point. It was $8.50/lb for a whole, 11.5 lb fish, pulled out of the water the day before. The Seafood Guys in the fish shack at Lucas Wharf were charging $8/lb for whole salmon, but did not have any small ones. Boats had not been out for 5 days before Friday, so prices were a little higher. However, fishing looked to be good on Saturday and Sunday, as the sea lions were making a lot more noise than on Friday and were swooping up small schools along the beach. Nearly 3 dozen fishing boats were anchored in the bay Saturday night to get an early start Sunday.

          Last year's posts on buying Bodega Bay salmon:
          http://www.chowhound.com/topics/32180...
          http://www.chowhound.com/topics/325156

          1. wearybashful RE: wearybashful Sep 10, 2007 10:18 AM

            Now I've gotten a salmon earlier than I'd like. (A friend brought it.) It was caught on Sunday, and I want to serve it cold on Thursday. I'm trying to figure out when to cook it; that is, how to divide the time it sits in the fridge before and after cooking.

            7 Replies
            1. re: wearybashful
              a
              Alan408 RE: wearybashful Sep 10, 2007 10:36 AM

              If the fish was properly cared for on the boat and as long as your fridge can keep the salmon cold, it will be fine. Cook it when you want. Cold means below 38 degrees. The salmon should have been bled, the backbone blood line removed, then the fish packed in ice while still on the boat. If the fish was not properly handled then I don't know how it will be. Blood spoils before flesh.

              The media has seemed to convice people that fish will not be "fresh" only days after it is caught. I have fished commercially and a few years ago, I fished with some employees of the blue fin pens down in Mexico. We caught a bluefin and aged it on the boat, one of the fish pen employees said the fish would be best at 5 days. Each day the fish flavor intensified and the flesh relaxed. He said, prime beef is aged, prime fish should be aged too. Sunday I cooked and (didn't cook (sashimi)) albacore that was caught on 9/2, it was great.

              1. re: wearybashful
                Melanie Wong RE: wearybashful Sep 10, 2007 10:48 AM

                The salmon I had was caught on a friday. It was fileted and grilled on Saturday, and I saved the head, fins and bones in the fridge. I didn't get around to making the salmon and corn chowder with the rack until Wednesday evening. Even though cut, the fish parts were still pristine with glossy eyes, firm flesh, slipper skin, and no tell-tale aromas.

                A newly caught fish can be kept for over a week. Putting it on ice (and replacing the ice as it melts) in the coldest bin of your refrigerator will extend the keeping period, as Alan says, store it below 38 degrees. You can also sprinkle it with some kosher salt to make it last longer.

                Oh, and another trick is to use a pressure hose to remove the scales.

                1. re: Melanie Wong
                  wearybashful RE: Melanie Wong Sep 10, 2007 11:48 AM

                  Alan and Melanie, do you think the fish loses more or less flavor sitting in the fridge after cooking than it does sitting raw?
                  --thanks, this fish cost so much, I'm just biting my nails, it's up to $11 a pound.

                  1. re: wearybashful
                    Melanie Wong RE: wearybashful Sep 10, 2007 12:20 PM

                    No empirical evidence, but if I were in your situation, I'd keep it in the raw state and wait until the night before you want to serve it to cook and chill it. Sprinkling it with kosher salt will also help preserve the flavor, be sure to wash it off before you cook it.

                    1. re: wearybashful
                      a
                      Alan408 RE: wearybashful Sep 10, 2007 05:01 PM

                      I would keep it raw.

                      1. re: Alan408
                        wearybashful RE: Alan408 Sep 10, 2007 05:12 PM

                        Thanks. I also posted asking about sauces. I'm just driving myself crazy! So I appreciate the help.

                        1. re: wearybashful
                          c
                          canard RE: wearybashful Sep 12, 2007 02:28 PM

                          Yes, please keep it raw. I like to use a not-too-spicy dry rub, grill it, and serve it with arugula pesto (sans parmesan). Then, open a bottle of Pinot and enjoy.

                2. wearybashful RE: wearybashful Sep 16, 2007 11:33 AM

                  Thanks, everybody. Of course I have no way of knowing if the salmon might have tasted a bit better if I hadn't had to buy it early. But it looked and smelled fine when I cooked it, and it tasted good, and believe me, there were no complaints!

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