chrystalia
06-10-2007, 04:31 AM
My other half and I live up in Whatcom County, Washington State. Cook kettle korn for a living, but LOVE to fish. We just got a new marine kayak, a ride on top model. He grew up in AZ, and I grew up in Massachusetts-- so he is a little leary of the ocean (heck, where we are is like a BATHTUB compared to areas off MAss and MAine I fished as a kid!)
Anyway, I would very much like to hear from anyone in the NW washington/Whidbey Island area concerning ocean fishing. We are currently feasting on Starry Flounder for saltwater fish, and trout/kokanee for freshwater--- but I hear dogfish are edible (and since I caught and released a 3 footer last week, I am curious!), so if anyone knows any special prep needed on them before cooking, I'd love to hear it!
Also, we're looking to catch some greenling and try them out-- but we keep catching various sculpin instead (we think they're sculpin-- huge head, skinny body, almost triangular, with SLIMY skin and sculpin type fins). We're jigging with chartruese scampi baited with horse clam siphon strips, in kelp beds. Anyone have a better idea?
Finally, I am assuming that male dogfish are distinguished from female by the presence of "clampers" (don't know the official name, but they are hardened protrusions, slightly curved, in the pelvic area...) as in some other shark species, or do they have more prominent genitalia, or what? If the dogfish ARE tasty, I plan on catch and release for female, and eating male-- so I would like to tell them apart :-).
Any advice from other local fishermen/fisherpeoples would be very welcome!!
I am currently at corporate headquarters in Tucson, but when I get back to my other half in WA in a few weeks, I want to have all kinds of tasty info to share with him...
Chrystalia
Anyway, I would very much like to hear from anyone in the NW washington/Whidbey Island area concerning ocean fishing. We are currently feasting on Starry Flounder for saltwater fish, and trout/kokanee for freshwater--- but I hear dogfish are edible (and since I caught and released a 3 footer last week, I am curious!), so if anyone knows any special prep needed on them before cooking, I'd love to hear it!
Also, we're looking to catch some greenling and try them out-- but we keep catching various sculpin instead (we think they're sculpin-- huge head, skinny body, almost triangular, with SLIMY skin and sculpin type fins). We're jigging with chartruese scampi baited with horse clam siphon strips, in kelp beds. Anyone have a better idea?
Finally, I am assuming that male dogfish are distinguished from female by the presence of "clampers" (don't know the official name, but they are hardened protrusions, slightly curved, in the pelvic area...) as in some other shark species, or do they have more prominent genitalia, or what? If the dogfish ARE tasty, I plan on catch and release for female, and eating male-- so I would like to tell them apart :-).
Any advice from other local fishermen/fisherpeoples would be very welcome!!
I am currently at corporate headquarters in Tucson, but when I get back to my other half in WA in a few weeks, I want to have all kinds of tasty info to share with him...
Chrystalia