Deep Sea Fishing Oregon » Captains Reel

August fishing update

Captains Reel — Fri, 13 Aug 2010 17:25:50 +0000

Fishing for the first half of August has been reel good. The wind has not been bad, and the ocean has been flat. Lots of Rockfish, a few nice Lingcod, and many limits of Dungeness Crab [12 crab per person].

The Salmon have been a little on the slow side with lots of releases due to non-fin clipped Coho. The Chinook have been in the 2olb range and have the appearance of being ready to go up the rivers.

The 12 hour Tuna trips have been producing some nice fish at around 18lb average with a catch rate of 2 to 6 fish per person. We have an 18 hour Tuna trip this Saturday and this looks like it will be a good trip.

Come sign up and go fishing.

Dickey

Salmon Fishing Picking Up

Captains Reel — Fri, 13 Aug 2010 00:50:34 +0000

Salmon fishing is picking up as the month progresses. We are seeing a great quality of fish. With the Chinook ranging up to 38 pounds are are very pleased to see the salmon hitting the docks. Wanted to share some pictures. Hope to see you all fishing with us soon.

Grandpa Squatch’s Smoked Salmon

Captains Reel — Thu, 05 Aug 2010 01:08:41 +0000

An original by Dickey Melton

Curing Mixture

1 pound salt 1 pound brown sugar

½ pound white sugar 1 ounce white pepper

1 ounce crushed bay leaves 1 ounce ground allspice

1 ounce ground cloves 1 ounce mace

This should be enough to do 20 pounds plus of fish.

Fillet fish and cut into pieces about 2X4 inches.

Roll fish in curing mixture. Lightly shake allowing what will cling to stay on the fish.

Pack first layer of fish, skin side down, larger pieces first, Pack the fish tightly to eliminate as much airspace as possible in a large enough container to allow at least 1 inch from the top as it will make it’s own brine solution. Pack remaining layers flesh to flesh, skin to skin. Put all of this in a refrigerator o a very cold place for approximately 8 hours. This should be long enough for a 30 pound salmon with less time for smaller fish. You can leave it in longer if you desire a stronger flavor.

Take the fish out of container and rinse in cold water making sure to get all the spices off of the fish. Place fish on racks and allow to air dry for a couple of hours. I put a fan on the fish to help keep it cool but this is not a must.

Put the fish in smoker with a heavy smoke for about 8 hour or longer for a heavy smoke flavor. Temperatures should not exceed 100 degrees during this time. After the fish is smoked, raise the temperature to 175 degrees for about 20 minutes or until the fish is cooked.

Allow the fish to cool.

Place fish in a paper sack with wax paper between the layers. Refrigerate over night.

August 6th and 7th Halibut

Captains Reel — Wed, 04 Aug 2010 02:30:58 +0000

There is a possibility that we only have the 6th and 7th of August for Halibut fishing.

We have August 20 and 21 also, but rummer has it we might not get any more days.

We have spots available the 6th and 7th. Give us a call and book your trip.

We have limited 100% of our Halibut trips the last 3 years.

Dickey

Bad weather in July

Captains Reel — Wed, 04 Aug 2010 01:20:17 +0000

Well, the weather in July was more like the weather in November, only a little warmer. Last year we canceled one Tuna trip due to bad weather. This year we had to cancel every Tuna trip from the 12th of July to the end of the month.
Things were not quite as bad with the Rockfishing and Crabbing. The Salmon still haven’t shown up yet.
August looks real promising as we had 38 Tuna landed yesterday. Today we limited three full boats on our 5 hour Rockfishing trip and limits of crab for everyone who had crab pots. One person landed a 28 pound Lingcod. Let’s hope August continues to produce catches like this.

Captains.

Sunday Tuna trip

Captains Reel — Tue, 13 Jul 2010 23:53:25 +0000

Last Sunday the 11th was an excellent day of Tuna fishing. The fish were about thirty miles off shore, the weather was great and the fish were biting. Several times every rod had fish on and the deck was awash with flopping Tuna. [We call that the Tuna boggy.] People were hooting, hollering and yelling. When all was said and done they ended up with fifty two Tuna. That worked out to about six and seven fish per person.

Back at the dock the excitement was still in full swing with the re enactment of the days catch being told over many times. Everyone had their fish filleted and vacuum packed. One group used our hand truck to haul their totes of vac packed fillets to their truck. That’s a good problem to have.

I’ve got to tell you. The people on this trip were a great bunch to be around and a pleasure to take fishing. I am looking forward to the next time they go with us.

This kind of trip happens more often than not. We are booking lots of Tuna trips and the weekends are starting fill up. Give us a call to book your trip and you to could be one of the many people who are hooked on Tuna fishing, if you aren’t already.

See you on the next trip,

Dickey.

limits on halibut trips

Captains Reel — Tue, 18 May 2010 21:52:52 +0000

Halibut fishing is a repeat of the last 3 years. LIMITS on all of our trips so far this season, and boats in early.

The halibut have been a little smaller so far this year with a 20lb average. The largest fish I filleted was 36lbs.

We have 3 more days of all depth Halibut this month, and 3 days June 3rd-5th. If we haven’t reached our quota we will have more days coming.

We still have a few spots available. Give us a call

Dickey

Fish Tacos

Captains Reel — Tue, 11 May 2010 02:01:48 +0000

Fish Tacos

1 pound of Halibut or Ling Cod fillets cut into one or two inch cubes

1 package McCormick Chicken Taco Seasoning Mix

4 10 inch corn tortillas

1 cup sour cream

¼ cup chopped cilantro

1 cup finely shredded cabbage

½ tomato, diced

3 green onions thinly sliced

½ avocado sliced

1 lime

1 cup shredded Monterey Jack

Mix ½ package of the Chicken Taco Seasoning Mix with the sour cream and the juice of 1/8 slice of lime. Refrigerate for at least 30 minutes. During this time prepare the vegetables and cheese.

Cover the bottom of a cast iron skillet with olive oil and heat to medium. Coat fish cubes with remaining Chicken Taco Seasoning Mix and fry until the fish is white throughout. Assemble tacos on heated tortillas and serve with slice of lime, Del Monte canned, sliced

mangos, and ½ ear of corn on the cob. (Serves two).

Submitted by Cherie, fisherman’s wife

Spring Halibut and Salmon

Captains Reel — Fri, 30 Apr 2010 18:18:37 +0000

Things are getting exciting around here as the anticipation of the Halibut and Salmon season are quickly catching up with us. The deckhands are in the back room putting new line on the polls and making sure everything is in good working order, the Coast Guard has completed all their inspections and signed off on the boats and we are ready to go.

I hope we have as good of a season with the Halibut as we have had the last 2 years where we limited all of our trips, [ 1 fish any size.] The first month of the Coho Salmon last year was 90% limits with a lot of throwbacks.

As for our bottom fishing trips, we have been limiting our boats on Rockfish and 50% of the lings are being caught.

I just talked to Jerald, the skipper of the Ocean Captain, and they just boated 4 nice Lings. The largest 25lbs. They have been fishing 2 hrs and have half of a limit of rockfish and Lings.

Be part of all the action! Give us a call and book your trip today while there are still spots available. 800-865-7441, or 541-265-7441

Dickey,

Captains Charters

Spring Break Fishing

Captains Reel — Tue, 13 Apr 2010 19:41:15 +0000

Spring break for us here at Captains Charters lasts for about three weeks, with Oregon, Washington, Idaho, and California having different weeks. Oregon’s break started with some of the mildest weather so far this year. The Rockfish and Lingcod were biting with several limited trips. The next few weeks were not quite as good. We had lot’s of trips we had to cancel due to large ocean swells and 30 to 50 mile per hour winds.

The last few days have been real nice. We have had excellent weather and limited all but one of our Rockfishing trips with nice size on the Lingcod.

I am excited with all the bookings we are taking for the May Halibut opener. We have 6 days for the Halibut in May. The 13th – 15th and 20th – 22nd and June 3rd – 5th. The rest of the days are back up days. You can find more info on this web site under schedule and rates.

Like I said, we are starting to book our trips so give us a call- 1-800-865-7441. And we are still running our Rockfish trips also.

See you next time,

Dickey