Red Tide at Dawn

 

I went to the coast earlier this week and finally saw the thing I've heard so many talk about. Do you ever think you know something because you hear it so much until you actually see it for yourself and realize you had no idea what you were talking about?

 For me, that was a red tide. This algae bloom was the first I'd seen, and you can see for yourself how it gets its name.

And fishing just a week before showed no trace of it. Even a mass as infinite as the ocean can change quickly.

 The algae blooms are part of the season and provide food for lots of species- just harmful to us if we eat shellfish from the water during a red tide.

 

During my hike with Chuck on a glorious sunny day, we looked out at seal rock to see whales feeding and seals barking their heads off. Here's a little video I shot so you'd get a picture of just how loud those cute little flippery fur-balls really are.

Saturday Mornings

I'm not usually a morning person, but weekends have me waking up early to feed my neighbor's horses.

What started as a chore has become a peaceful, almost zenlike approach to the day. I appreciate the intention it brings and any moment to connect with animals is a good one in my book.

These are my "neigh"bors Entrigue and Val, so you can catch a glimpse of their cute faces before they get covered in fly masks.

Entrigue doesn't like to come up for air until he's had every morsel of his breakfast.

I then take a moment to admire the vegetable garden. (Not my work of course- my thumb is more gangreen than green.)

The last chore is letting out and feeding the chickens.

And trying to stay out of the rooster's way. I don't know him very well, but he always seems to be in a bad mood.

Not me! I'm looking at the best start to my day.

Cleaning Fish- Gird Your Loins!

Okay, we're going to walk through cleaning fish on the deck, but look out! It's a little messy.

After you let the fish bleed out, cut around the gills and pull them out.

 

Cut down the belly to the anus.

Open the belly and pull out the entrails.

If there's an egg sac, try to keep it intact.

Scrape out the excess intestines and rinse well before storing in the fish box or on ice. And make sure to cut open the stomach to see what the fish last ate- it makes nice dinner conversation when your guests want to know everything about the critter they're eating.

 

We had a female and tried some of the eggs. They were ... eggy. And not the greatest texture. I guess it needs a little treatment with brine or chilling down over right out of the ocean. I'll let the sushi chefs keep in charge of that.

 

 

Here's a little video showing some of the internal plumbing mysteries of a fish. And vegetarians out there (the real kind that don't eat fish), I respect that you eat only what you're willing to harvest. It's a great reminder of why I would venture out in search of my own food than go to the fishmonger.

 

Salmon Fishin'

Last weekend gave me the amazing opportunity to go salmon fishing on my buddy's boat. That's been a major one on my list! Here's the lovely vessel, Overtime, fitting because its owner has spent 500 hours on her in the last year.

He can load her into the water in just a couple minutes, and backs up the trailer like it's second nature.

Out at sea with two ladies and a cute dog, we're ready for adventure and fearless to the fog and cold.

Less than an hour out, we get our first bite. My friend, Slim, let me reel the first one in.

A hefty 16 pounder was not too bad for our first catch.

What a thrill!

The fish can flap around on the deck for a while, and sometimes even escape, so it's important to club them and spear the gills so they bleed out.

With salmon you troll the line through the water, and often don't even need bait. Here is one of the lures my friend is hooking up to the line.

Slim brings in another one. He thinks it was all the female pheromones that helped us get 6 salmon and 1 rock fish for the day.

Here's a better look at the club he uses, with the curved blade on the end. If this seems cruel, remember that fish would suffer more if left to suffocate to death.

With a hook on the end, when looped through the gill, this shows the fish weight. Our biggest was over 20 pounds!

Check in tomorrow to learn about cleaning fish at sea. Look out, it's not for the feint of heart!

Ode to Our State Bird

Crispy fried lemongrass quail with heirloom tomatoes, silken tofu and young black pepper, courtesy of chef Mark Malicki.

It's okay to be jealous.