While you were at Pitchfork we went fishing!
Homer is the Halibut capitol of the world.
After assessing all our options we decided taking a half day trip on a charter boat was our best option. They provide poles & bait and take you to hot spots. They also fillet what you catch. Each year homer has a derby to see who can catch the biggest halibut of the season. Last year's winner caught a fish weighing 354.6 lbs.
Until arriving in Homer I'd never seen a Halibut. My first reaction was "Man. that's an ugly fish" and that hasn't changed much. Their flat stretched out bodies are perfectly designed for resting on the bottom of the ocean. Both eyes are on the top side with skin camouflaged to blend in with the sea floor. Their other side is white, hiding them from predators in the event they swim upward. While big fish like the one above are great for trophys, "chickens" or halibut weighing 10-30 lbs are generally regarded as having the most delicious meat.
Before heading out we picked up our derby tickets and one day fishing licenses. As non-residents we are allotted a 2 halibut limit per day. We boarded our fishing vessel, along with about two dozen others for the two our ride out to the "chicken patch." When we arrived we picked up our rods, already fitted with bait and weights that would drag them down to the bottom of the ocean.
Literally seconds after my weight touch the bottom my pole began to bend with the weight a fish on the line.
Literally seconds after my weight touch the bottom my pole began to bend with the weight a fish on the line.
Soon after Nicki felt the same pull on her line.
The halibut put up a heckuva fight, but in the end we were victorious.
With the assistance of a deckhand my first fish was tagged and thrown in the storage compartment (after a strategically placed stab wound to put it out of it's misery). Again I let my hook sink to the bottom and once again I felt a bite within seconds. After a few minutes I had my second fish and fulfilled my limit.
Nicki caught two more, but threw them back because they were too small.
About 15 minutes after I caught my second she met her limit too.
We rode out for 2 hours to be done fishing in 20 minutes. While those 20 minutes were exhilerating, the following 45 were slightly less so.
We learned a very important lesson the hard way:
ALWAYS BRING BEER WHEN YOU GO FISHING.
After everyone had caught their limit and the boat headed back to the harbor. The deckhands spent this time filleting the day's catch. Here they are cutting up one that we had caught.
We returned home for a victory feast. First I had to skin each of the 8 fillets. I've been working at a fish & chips restaurant all summer, so I have become immune to how gross skinning and cutting fish can be.
Then we bagged it up. The bag by itself is just the cheek meat, which is exceptionally delicious.
No Ashley, you can't have my fish!
Mmmmmm, the sweet smell of victory
That night we dined on toasted broccoli with toasted garlic, steamed smashed potatoes with green onions, and baked halibut that was swimming around in the ocean a few hours beforehand.
With the assistance of a deckhand my first fish was tagged and thrown in the storage compartment (after a strategically placed stab wound to put it out of it's misery). Again I let my hook sink to the bottom and once again I felt a bite within seconds. After a few minutes I had my second fish and fulfilled my limit.
Nicki caught two more, but threw them back because they were too small.
About 15 minutes after I caught my second she met her limit too.
We rode out for 2 hours to be done fishing in 20 minutes. While those 20 minutes were exhilerating, the following 45 were slightly less so.
We learned a very important lesson the hard way:
ALWAYS BRING BEER WHEN YOU GO FISHING.
After everyone had caught their limit and the boat headed back to the harbor. The deckhands spent this time filleting the day's catch. Here they are cutting up one that we had caught.
We returned home for a victory feast. First I had to skin each of the 8 fillets. I've been working at a fish & chips restaurant all summer, so I have become immune to how gross skinning and cutting fish can be.
Then we bagged it up. The bag by itself is just the cheek meat, which is exceptionally delicious.
No Ashley, you can't have my fish!
Mmmmmm, the sweet smell of victory
That night we dined on toasted broccoli with toasted garlic, steamed smashed potatoes with green onions, and baked halibut that was swimming around in the ocean a few hours beforehand.
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