Month: March 2025

Lingcod, rockfish biting as Spring arrives

BROOKINGS, Ore. (March 31, 2025) – The Oregon Coast has experienced a stormy, very wet and rainy winter and early spring, limiting the number of days boats can get offshore for lingcod and rockfish. But on calmer weather days between storms, fishing has been good, with limits of rockfish and lots of nice lingcod. Now that Spring has officially arrived, better weather is in the forecast. The second half of this coming week has the best weather forecast so far this year, with light winds, small swells, sunny weather – the making of what should be great fishing off the coast of Brookings.

A pair of nice lingcod from the Nauti-Lady in mid-March.

Our charter boats have seized the weather openings between storms to run trips, returning to port with nice limits of rockfish and plenty of lingcod. On calmer weather days, the lingcod fishing has been excellent. During big swells, rockfish are still eagerly biting, but lingcod have been tougher to come by.

Another limit of lingcod from the Nauti-Lady in March 2025.

Fishing on rocky reefs in shallow water, using light tackle, the rockfish action is often wide open this time of year. We are finding a mix of large black rockfish, blue and deacon rockfish, canaries, vermillion, China and an occasional copper rockfish. Lots of smaller rockfish are mixed in, but with the lighter tackle and shallower water, they are easy to release unharmed. April and May usually signals the start of the surface bite, where rockfish are caught just under the surface as they feed on freshly spawned baitfish and crab spawn.

Deckhand Eric holds a lingcod caught aboard the Nauti-Lady.

Lingcod also are still in shallow water after the winter spawn. Most of the lingcod caught on recent trips have been in 20 to 40 feet of water. Our boats have done best at House Rock and Mack Arch for lingcod, the typical destination of our six-hour long-range charters.

Pacific halibut season opens May 1, along with our trophy lingcod and rockfish season at the Point St. George Reef Lighthouse. This season, the Nauti-Lady, Miss Brooke and Kraken will be running trips to the lighthouse. While halibut is open May 1, the best fishing is from late June through September.

We will learn our 2025 ocean salmon dates for the Oregon Coast next week, after the Pacific Fishery Management Council sets ocean seasons for Oregon, California and Washington. Early indications show a mid-May through early June king salmon season, and early June through August hatchery coho season. The best coho action off of Brookings is mid to late June, when action is often wide open.

Spring king salmon caught on the lower Rogue River with Capt. Rye. April and May are prime time for Rogue springers.

Winter steelhead season closed March 31 on the Chetco and remains open through April on the Smith River. Our river guides are switching gears to the Rogue River for spring king salmon. Capt. Rye, Mick and Sam will be running trips from their jet boats for these hard-fighting, great-eating springer salmon. Call (541) 813-1082 to book a spring king salmon trip.

Ocean charters will run daily now through the early fall, weather permitting. Book online at www.brookingsfishing.com, or call our booking office at (541) 813-1082.

Here are some more recent catches from our ocean charters in March.

Crab Mac and Cheese delicious way to enjoy Oregon Coast Dungeness

By Capt. Andy Martin – Fresh Dungeness crab is one of the most delicious treats of the Oregon Coast, great eaten as quickly as you can crack it, served with a green salad, prepared in Cioppino or made into tacos. One of our favorite ways to enjoy crab, however, is baked with homemade macaroni and cheese. Crab Mac and Cheese is rich and creamy, comfort food at its best. Served as a side with fish and chips, or part of a more elegant meal, we enjoy Crab Mac and Cheese frequently at our home, especially when family or grandkids are visiting.

Crab Mac and Cheese is a delicious way to enjoy fresh Dungeness from the Oregon Coast.

My wife, Sarah, uses a variety of cheeses when preparing Crab Mac and Cheese – sharp cheddar, jack, parmesan, mozzarella, Velveeta, and cream cheese. The variety ads to the flavor. Traditional homemade mac and cheese often excludes the Velveeta and cream cheese, using butter instead, but our family prefers the broad range of cheeses. We also often add bacon or diced ham, making the Crab Mac and Cheese a meal in itself.

Crab Mac and Cheese is versatile and can include different seasonings, such as creole seasoning or Old Bay, or sauteed vegetables, such as bell peppers, zucchini, onion or mushrooms.

Capt. Chris Cooke pulls a pot of Dungeness crab onto the Nauti-Lady.

Start by boiling the crab, and removing meat from the shells and setting aside. Lump crab from the grocery store will work, but freshly caught crab is so much better. In fact, we’ve found preparing a few large batches of Crab Mac and Cheese, dividing into several containers, and then freezing is a good way to preserve crab to enjoy later. We often pull a serving out of the freezer when family visits to serve with fresh fish and chips.

A variety of cheeses, such as cheddar, jack and mozzarella, plus Velveeta and cream cheese, will make Crab Mac and Cheese extra creamy and rich.
Combine the cheeses and macaroni in a large pot. Heat over medium heat until well combined.
Fresh crab turns homemade macaroni and cheese into gourmet version of a family favorite.
Sprinkle with breadcrumbs before baking.
Crab Mac and Cheese, one of the best ways to enjoy fresh Oregon Coast Dungeness.
Crab Mac and Cheese served with a garden salad.

Homemade Crab Mac and Cheese is simple and easy. Our recipe doesn’t have to be followed precisely. Use whatever variety of cheeses you prefer, and the amount you like. Two cups of cheese is a good starting point for a 16-ounce package of macaroni. If you don’t want to use cream cheese or Velveeta, add a little more milk, and a half cube of melted butter. Season to taste.

Crab Mac and Cheese

16 ounces macaroni or other pasta, cooked to directions, drained, set aside

1 cup cooked, shelled crab meat (or more if desired)

2 cups shredded cheese (mixture of cheddar, mozzarella, jack, pepperjack, parmesan)

1/2 cup Velveeta cheese

4 ounces cream cheese (1/2 stick)

2 cups milk

1/2 cup sour cream

2 tbs green onion, sliced

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp paprika

1/4 tsp salt

1/4 tsp black pepper

1/2 cup breadcrumbs

Instructions

Preheat oven to 350 degrees. Coat baking dish with cooking spray.

Boil pasta as directed, drain, set aside

In a large pot, combine cheeses, milk, sour cream, Velveeta, cream cheese, seasonings, green onion and crab. Heat over medium heat until well combined, stirring constantly. Add cooked pasta, stir well.

Transfer the pasta, cheese and crab mixture to the baking dish, sprinkle with bread crumbs, bake for 15 minutes.

A customer on the Nauti-Lady with a pot full of crab.
Crab caught aboard a charter boat with Brookings Fishing Charters.

To book a fishing and crab combo, visit www.brookingsfishing.com.