By Capt. Andy Martin – When I was running charter boats in Seward, Alaska, Capt. Skip and I shared a cabin rental just outside of town. We’d usually eat at one of the boardwalk restaurants one night, and then take turns cooking dinner the next. With a steady supply of salmon, halibut and lingcod fillets, we were able to come up with some fantastic dishes.
Capt. Andy with a trophy halibut from his days running charters boats in Alaska. The halibut weighed 375 pounds.
Capt. Skip came up with Halibut Spaghetti. It was much better than what I first expected. In fact, it is now one of my family’s favorite ways to enjoy halibut.
Halibut spaghetti is simple to prepare and is surprisingly delicious. It is a favorite of our crew and customers who have tried it.
The recipe is simple. Prepare a homemade spaghetti sauce, and simmer a few raw halibut fillets in it. After a half hour of simmering, the halibut flakes into small pieces, perfectly cooked, and giving the sauce an incredible flavor — not too fishy, but unlike anything you’ve ever had.
When I ran a lodge and charter operation in Southeast Alaska’s Glacier Bay, the captains would get together on Sunday afternoons and have a potluck. The halibut spaghetti was always a hit, and often requested by the other skippers.
Simply prepare a homemade spaghetti sauce, and then add raw halibut. Jarred sauce will also work.Add raw halibut, and summer until halibut easily flakes apart.
There are countless spaghetti sauce recipes. Mine includes the typical blend of Italian seasonings, garlic, red wine, tomatoes and onions. Prepare your spaghetti sauce, add small pieces of halibut fillets and simmer. You know the halibut is done when the fillet easily breaks apart as you stir the sauce.
The finished halibut spaghetti sauce.Capt. Andy with a halibut caught aboard the Miss Brooke during the 2024 season with Brookings Fishing Charters.
BROOKINGS, Ore. (Aug. 3, 2024) – Some of the best fishing action of the year is happening now on the Oregon Coast, with a wide variety of opportunities. The first tuna of the season caught by any of the local charters hit the docks this week, while king and coho salmon are still biting, halibut fishing is improving, and the lingcod action has been wide-open on our long-range trips to Point St. George Reef and Mack Arch. August is one of the best times of the year to fish out of Brookings, with lots of options for visiting anglers.
The first albacore tuna of the season caught on a charter boat out of Brookings in 2024, landed aboard the Dash with Capt. Mick. The day ended with five dozen albacore landed.
The Dash, with Capt. Mick, ran the first albacore tuna charter of the season out of Brookings on Aug. 2, and returned with its totes and fish bags stuffed full of tasty albacore. The first charter yielded five dozen albacore, caught on both rod and reel and hand lines. The fish were 35 miles straight out from the harbor, with 60-degree water as close as 30 miles. Tuna trips are booked off of a call list. Call (541) 813-1082 to include your name, and our booking office will call as trips are put together, based on calm weather forecasts and current fishing reports.
Limits of hatchery coho salmon caught in July aboard the Miss Brooke.
Salmon season remains a solid bet out of Brookings, although the action has been hit-and-miss. Many of the hatchery coho have already migrated north, but we are still seeing keeper fish each day, and there have been good days for larger kings mixed in. This past week, our trips produced big numbers of wild coho and kings that were less than 24 inches, both of which must be released. Lots of action, but not as many keepers as were saw earlier in the season. Salmon season still has three weeks remaining, and fish will be available through the month.
The results of a double-hookup of halibut aboard the Papa B this week.A big halibut caught on the Papa B in July.
Pacific halibut fishing has been decent, with a few very good days mixed in. August and early September are peak season, so expect good catches all month. We are fishing for halibut in 180 to 250 feet of water. The fish have been 15 to 50 pounds. For the past several years, catch rates have increased substantially in August.
Check out this trophy lingcod caught this week aboard the Kraken!
Our long-range charters to the Point St. George Reef Lighthouse and Mack Arch have resulted in some of the best lingcod action we’ve seen in recent memory during the summer months. Limits are common, with fish up to 30 pounds. The grade of rockfish has been phenomenal. Plenty of smaller lingcod released as well, a good sign for next year’s seasons.
Capt. Sam and Capt. Chris with some of the lingcod caught this week on the Kraken.
During our local half-day charters, fishing has been good for rockfish, with limits daily, and better-than-average lingcod fishing. Most trips are resulting in a lingcod per rod on our 4- and 6-hour charters.
A pair of albacore tuna from the first Brookings Fishing Charters tuna trip of the season.
We begin river salmon trips in September at the mouth of the Chetco, and will be fishing upriver in drift boats on the Chetco and Smith rivers beginning in October. To learn more about river trips, visit www.wildriversfishing.com.
Check out our recipe for crispy, delicious beer-battered fish and chips.
The latest recipe for beer-battered rockfish, lingcod and halibut has been a huge hit. Check it out here.
By Capt. Andy Martin – Beer-battered fish and chips has long been a favorite way to enjoy the catch of the day on our charter boats. Fish coated in a mixture of beer and flour and fried to a crispy golden brown goes back to the 17th century, where immigrants to England would use the batter to prepare cod, haddock and pollock.
Perfect beer-battered fish has a crispy coating, with moist, evenly cooked fish inside.
The unique flavor, appetizing texture and sweet aroma of beer-battered fish make it one of the most popular coatings for preparing seafood throughout the United State, Canada and Europe. For years, I’ve enjoyed a simple beer batter recipe that generally makes good fish and chips, but, like most beer batter recipes, can produce soggy fish after its initial cool down.
Last year, while on a trip to Astoria to get equipment for one of my charter boats, I stopped at a very well know fish and chips stand for lunch. The deep fried albacore was worth the stop. I was immediately intrigued by the quality, texture and taste of the batter. Perfectly crispy, you could snap the fillet in half to reveal the white fish fillet with a durable yet light coating of batter. Maybe the best fish and chips I had ever had, up to that point.
Perfectly cooked beer-battered fish chunks. Use a wire rack to drain to prevent soggy fish.
I’ve had plenty of not-so-great fish and chips lunches at other restaurants throughout the coast. The fish looks good, but it’s a soggy, greasy mess. You grab a fillet and the fish plops out, leaving a clump of batter in your hand that looks like a wet tube sock. Gross.
Vodka, rice flour and turmeric are “secret” ingredients to perfect beer-battered fish.
How did the Astoria restaurant’s batter come out so good, clean and crisp? For the past year, I experimented with different beer-batter recipes, trying to figure out how to create a crispy, thin coating with perfectly cooked, moist fish inside. I heard about adding vodka to the beer batter, and that is a key to this recipe. The alcohol has a lower boiling point, so it evaporates quicker, drying out the batter to make a crispier crust.
A limit of lingcod from the Miss Brooke. Perfect for beer-battered fish!
I also found many restaurants with top-reviewed fish and chips use rice flour as part of their batter. Rice flour gives the fish a crispier crunch, and also results in a less greasy coating around the fish. A touch of turmeric powder, which is similar to ginger, gives the batter a hint of golden brown before it is even cooked, and is a secret of many restaurants that serve deep fried fish.
One of the most important steps for quality fish and chips is using cold beer, cold fish and cold batter, and hot oil (400 degrees). When the cold fish and batter is dropped in the hot oil, it helps instantly seal the fish for a crispier, less greasy serving. If the oil isn’t hot enough, you often end with a greasy mess. The vodka added to the beer also helps create the crisp, dry coating on the fish.
Capt. Andy with a halibut from the Miss Brooke of Brookings Fishing Charters.
A final vital step with fish and chips is drying the fillets on a screen or rack instead of a plate with paper towels. Setting the fish on a wire rack before serving allows them to drip and slightly cool without becoming soggy.
I like to cut the fish into smaller pieces so they cook quickly and evenly, pat dry with a paper towel, and season with sea salt and pepper. I’ll put three or four portions in the bowl of batter, gently stir around with a fork so they are completely submerged and covered with batter, and then carefully lift each fillet from the batter, one piece of a time, allowing the excess batter to drip off. The fillets can be gently rubbed along the inside of the bowl to remove excess batter. A thin coating is all that is needed.
A limit of lingcod from the Kraken with Capt. Sam Stover, perfect for beer-battered fish and chips.
Fry the fish for 3 to 5 minutes, depending on their thickness. Rockfish cook fast, halibut pieces take an extra minute or two to fully cook. Once the fish is removed from the hot oil, the middle of the fillet will continue to cook for a minute or two. I like to use an electric deep frier for the perfect 400-degree temperature. Otherwise, a cast iron skillet or Dutch oven can be used on the stove, but use a thermometer to reach that perfect 400 degrees. Peanut oil is my favorite oil for fish and chips.
Fish and chips go perfectly with fresh coleslaw, tarter sauce and cocktail sauce. Here are out favorite recipes for those sides and dipping sauces.
While this recipe is perfect for lingcod, rockfish or halibut, it also works great for albacore tuna, and isn’t bad for salmon, either.
Cut fish into smaller pieces, pat dry with paper towels, and season with salt and pepper.Flour, rice flour, baking powder and turmeric.Stir the dry ingredients, beer and vodka together until any large clumps are gone.Fry with at 400 degrees for 3-5 minutes.Drain on a wire rack over a baking sheet for crispy, not soggy, fish and chips.Perfectly cook fish and chips.
Perfect Beer Batter
1-2 pounds fresh white fish (rockfish, lingcod or halibut)
Vegetable or peanut oil (enough to full cover the bottom of the pan and fish)
Salt and pepper, to taste
1 cup all-purpose flour
1 cup white rice flour
1 1/2 cups chilled beer
1/2 cup vodka
2 tsp baking power
1/2 tsp turmeric
Heat oil to 400 degrees.
Cut fish fillets into smaller pieces, pat dry with paper towels and season with sea salt and pepper.
In a large bowl, combine all-purpose and rice flour, turmeric and baking powder and whisk together. Stir in beer and vodka, stirring until any large clumps are gone.
Add three or four pieces of fish at a time to batter, stir to completely coat. Remove one piece of fish at a time from batter, making sure it is thinly coated. Allow excess batter to drip off, or gently scrape excess batter on the inside of the bowl.
Fry three to four pieces at a time in hot oil, until crispy and golden brown, usually 3 to 5 minutes. Remove fish from oil and place on wire rack placed over a baking sheet to drain.
Serve with cocktail and tarter sauce, and lemon wedges.
To catch a limit of rockfish or lingcod to try with this recipe, visit www.brookingsfishing.com, or call (541) 813-1082.
Deckhand Eric Howard with a nice lingcod.A happy customer with a trophy vermillion rockfish.
BROOKINGS, Ore. (July 20, 2024) – Pacific halibut – which average around 20 pounds but can sometimes top 100 pounds – are showing up in greater numbers off the coast of Brookings, as the peak season arrives on the Southern Oregon Coast. Halibut season opened May 1 coastwide, but out of Brookings, late July, August and September produce the best catch rates. Fishing has improved the past two weeks out of Brookings.
A nice catch of halibut caught aboard the Dash with Capt. Mick in July 2024.
Halibut migrate to deep water in the Gulf of Alaska to spawn in the winter, and move back into shallower water during the summer to feed. On the northern Oregon Coast, halibut are within range of the sport fleet early in the season. Out of Brookings, where anglers like to fish in 200 to 250 feet of water, the best fishing takes place later in the season, as the halibut finally move inshore. By October, the halibut are back on the move into deeper water.
Fish on! Customers aboard the Miss Brooke reel in halibut.
The Brookings Fishing Charters crew has been catching halibut recently on long-range trips to specifically fish for them. A customer on the Miss Brooke landed a 54-pound halibut on July 19. Most of the halibut have been closer to 20 pounds. The fish are being caught using combinations of herring, salmon and squid, using custom leaders developed by Capt. Andy and Capt. Rye, who spent years running halibut charters in Alaska.
Deckhand Eric holds a 54-pound halibut caught on the Miss Brooke.
The Brookings Fishing Charters crew uses techniques similar to Alaska charter boats, anchoring and fishing a variety of baits, using the current to bring the scent to the halibut. The catch rates for the Brookings Fishing Charters crew are the highest in the harbor.
Capt. Andy holds a halibut caught aboard the Miss Brooke in July 2024.
Halibut season runs through October. Trips are offered daily during calm weather periods. To learn more, visit www.brookingsfishing.com, or call (541) 813-1082.
Oregon Coast salmon, whether caught in the ocean, or soon after their arrival in one of the coastal rivers, are one of the most delicious bounties enjoyed by anglers. There are endless ways to prepare salmon, from grilling to smoking, but oven-poaching is one of the easiest ways to cook this great-tasting fish, with an easy cleanup, and plenty of options for unique flavors.
Oven-poached salmon is quick and easy, without a messy cleanup.
Poaching, a healthy way to prepare fish without adding fat or oil, uses moist heat to cook the fish, and is more forgiving than grilling or frying, which can leave the salmon raw in the middle and overcooked on the outer edge.
A fresh coho salmon fillet headed to the oven.Poaching salmon in the oven keeps the fish moist and firm, and prevents the salmon from being overcooked on the outside and raw in the middle.
Capt. Andy’s favorite way of oven-poaching salmon leaves the fish moist and firm, and is topped with a delicious cucumber dill relish. The recipe is great for freshly caught salmon, but also works well with fish that has been frozen. Poaching works especially well during the winter, when weather conditions are less conducive for barbecuing outside. The fish is poached in chicken broth, with fresh or dried dill. The fish can be cut into smaller portions, cooked as a whole fillet, or steaks.
Oven-poached Salmon
1-2 salmon fillets, or steaks
1-2 cups chicken broth
1 tbs butter
2-3 sprigs fresh dill, or 1 tbs dried dill
1 sliced lemon (optional)
Cucumber Dill Relish
1 cucumber, chopped
1/4 cup sweet onion, chopped
2-3 radishes, chopped
1/4 cup white vinegar
3 tsp sugar
1 tsp salt
1 tsp dried dill, or chopped fresh dill
Broccoli Rice
2 cups chicken broth
1 cup rice
1/2 cup broccoli, chopped
Oven-poached salmon is a great alternative to barbecuing or smoking.
Preheat oven to 400 degrees.
Rub cold butter to the bottom of a shallow baking dish.
For the Broccoli Rice, bring two cups of chicken broth and one cup of rice to boil, and simmer for 20 minutes. Add chopped broccoli after 10 minutes of simmering.
For the salmon, add salmon steaks or fillets to the baking dish, season with salt and pepper, add enough chicken broth (1 to 2 cups) to halfway cover the salmon fillets. Add a few sprigs of fresh dill, or sprinkle with dried dill. Add sliced lemon, if desired. Roast fish in oven for 12 to 17 minutes, until salmon is tender.
While salmon and rice is cooking, combine vinegar, salt and sugar in a bowl, add chopped cucumber, radishes and onion, and sprinkle with dill. Stir well to coat in vinegar mixture.
Remove fish from oven and transfer to a serving platter. Serve salmon topped with relish and the rice as a side.
Delicious oven-poached salmon with cucumber dill relish and a side of broccoli rice.
BROOKINGS, Ore. (May 12, 2024) – Limits of lingcod, jumbo rockfish, and fish-after-fish action were the result of our long-range ocean charters this past week to the Point St. George Reef Lighthouse and Mack Arch. The action was the best it has been all season, with the fish boxes on our six-pack charter boats stuffed, and customers happy with some of the best ocean fishing to be found on the Oregon and Northern California Coasts.
Frequent customer Carin Sharp of Medford with a trophy lingcod caught this past week aboard the Kraken at Point St. George Reef.
Action at the lighthouse, located 11 miles straight out of Brookings, lived up to its billing, with trophy-size lingcod and colorful limits of rockfish, including whopper vermillion and spectacular-looking tiger rockfish, along with the normal assortment of blacks, blues, canaries, Chinas and coppers. The Miss Brooke and Kraken enjoyed limits outstanding fishing at Point St. George Reef, using light tackle to catch lingcod up to 25 pounds, and limits of jumbo rockfish. Fishing at the lighthouse is comparable to that in Alaska, with abundant lingcod and a diverse variety of rockfish. The average size of the lingcod and rockfish at Point St. George is the highest in the region.
A nice limit of lingcod caught at Mack Arch aboard the Miss Brooke.
The Miss Brooke also traveled to Mack Arch this week, where large rockfish and hungry lingcod kept customers busy. Mack Arch is 17 miles north of Brookings, and with less pressure than the reefs closer to the harbor, often has some of the best ocean fishing on the Southern Oregon Coast. The reef is especially popular with our light-tackle customers, who often catch large lingcod in water as shallow was 20 feet using light spinning rods.
One of several tiger rockfish caught last week at Point St. George Reef.A nice assortment of lingcod and rockfish caught by a group from Reno, Nevada.
Ocean salmon season opens May 16 out of Brookings. Two king salmon a day may be kept. The best action for salmon out of Brookings is usually mid-June through July. Our six-pack charter boats use downriggers and divers to troll for salmon, and our captains have a well-earned reputation for producing the highest ocean salmon catch rates on the Southern Oregon Coast.
Pacific halibut season is also open, but fishing out of Brookings usually improves in late June, July and August, as the fish migrate into shallower water.
Capt. Kirby holds a lingcod caught on a local half-day charter.
Aside from the long-range trips to Point St. George and Mack Arch, the action also has been good on the local half-day charters. Four-hour and six-hour trips are offered for anglers who don’t want a full day on the ocean. Light tackle is used to fish for lingcod and rockfish, with reefs as close as a mile from the harbor.
Fish on! Carin Sharp fights a large lingcod aboard the Kraken.
To book an ocean charter fishing trip, visit www.brookingsfishing.com, or call our booking office at (541) 813-1082.
A big lingcod and a trophy vermillion rockfish caught aboard the Miss Brooke.
Here are some of the catches from the past week on our charters.
BROOKINGS, Ore. (May 5, 2024) – Big lingcod, lunker rockfish, and fast action has been the result of the first few trips of the season to the famed Point St. George Reef Lighthouse, which re-opened to anglers on May 1 after being closed since last August.
Located 11 miles straight out from the Port of Brookings jetties, the lighthouse area is home to some of the best lingcod and rockfish action outside of Alaska. Fishing is open inside the 20 fathom (120 feet) curve all summer. Thriving rockfish and lingcod populations, and the chance at halibut and a colorful variety of fish, make the lighthouse area a favorite destination.
An angler holds a trophy vermillion rockfish caught on opening day at Point St. George Reef aboard the Miss Brooke.
The Miss Brooke ran the first trip of the season to the lighthouse area, and despite rough weather, got easy limits of rockfish and a bunch of lingcod. Windy, stormy weather kept boats away the second day of the season, while fishing was absolutely light’s out the next day, with limits of jumbo rockfish and full limits of quality lingcod. Trophy vermillion and copper rockfish were included in the catch.
A nice lingcod from Point St. George Reef aboard the Miss Brooke.
The lighthouse area is located halfway between Brookings and Crescent City, with excellent lingcod fishing on the section of reef closest to Brookings. Each year, lingcod over 40 pounds are caught at the reef, with numerous 20-plus pounders. The average size is between 8 and 10 pounds. The rockfish variety is unmatched, with abundant black, blue, copper, vermillion, tiger, yellowtail, widow and canary rockfish. Quillback and yelloweye rockfish also are plentiful at Point St. George Reef, but must be released.
A quick limit of lingcod near the lighthouse aboard the Miss Brooke.
The reef is a world-class light-tackle fishery, and the Brookings Fishing Charters fleet uses light spinning rods to target the big rockfish in shallow water, with heavier gear on board if needed, to switch over to lingcod-specific baits and lures.
Closer to Brookings, the Brookings Fishing Charters fleet has been getting limits of quality rockfish on its local half-day trips, with lots of lingcod mixed in. Rockfish action has been very good, with jumbo black and blue rockfish making up the majority of the catch.
A big lingcod caught close to Brookings on a half-day fishing charter.A nice lingcod aboard the Papa B on a local half-day charter out of Brookings.
Pacific halibut season also is open, with the best fishing out of Brookings in late June, July and August. Halibut migrate in from deep water to feed, and return to depths of 2,000 feet or more in the late fall and winter to spawn in the Gulf of Alaska.
Ocean salmon season opens May 16 out of Brookings. The season runs through August, with a two-king-salmon-per-day limit. Wild or hatchery kings may be kept. Coho salmon may be kept starting in mid-June. The Brookings Fishing Charters fleet has been encountering salmon during its bottom fishing trips, while pelicans have already arrived in Brookings to feed on anchovies and other baitfish. All are good signs for the approaching ocean salmon season.
Many of the Brookings Fishing Charters customers spend the afternoon before their charter, or the following morning targeting surfperch from the beaches around Brookings. Surfperch action has been very good. Anglers use small hooks, light weights, and shrimp or sandworms to catch surfperch with light spinning rods. The mouth of the Winchuck, Crissy Field State Park, Lone Ranch, Chetco Point, and Chetco River jetties are all good surfperch locations. The crew at the Brookings Fishing Charters booking office, the same location as Brookings Bait and Tackle, will help anglers rig up for surfperch and point them in the right direction.
Capt. Mick holds a chrome-bright spring king salmon from the Lower Rogue River.
Spring king salmon continue to be caught on the lower Rogue River. Capt. Mick and Capt. Rye have been running trips, anchoring and fishing anchovies in the slower water as the prized springers move upstream. Spring salmon fishing continues into early June, while the busy Rogue Bay salmon fishery is best in July and August.
Here are some of the great catches from the first few trips to Point St. George Reef.
Nice limits of lingcod caught aboard the Miss Brooke at Point St. George Reef.
Here are some great catches from our local half-day fishing charters this past week.
To book an ocean charter or Rogue River salmon trip, call (541) 813-1082, or visit www.brookingsfishing.com.
BROOKINGS, Ore, (April 21, 2024) – Lingcod fishing is the best it has been so far this year out of the Port of Brookings, while anglers will have several more options for exciting ocean charter fishing in May, as the Pacific halibut and king salmon seasons open, along with the extremely productive Point St. George Reef Lighthouse.
A nice lingcod caught aboard the Papa B in mid-April.
The past week, the Miss Brooke, Kraken, Papa B and Dash, all six-pack charter boats with Brookings Fishing Charters, have been getting limits of nice lingcod as well as non-stop action for rockfish. The lingcod bite hasn’t shown any signs of slowing down, as the winter and early spring spawn is in full swing.
During calm weather days, limits of lingcod have been common, with fish over 20 pounds being caught. The rockfish action has been fast and furious, with limits of quality fish. The best fishing has been from Bird Island north. During the long-range six-hour trips, the Brookings Fishing Charters boats have been cruising to Mack Arch, for the best lingcod fishing on the Southern Oregon Coast.
Limits of lingcod caught near Mack Arch aboard the Miss Brooke.
Pacific halibut season opens May 1, with a two-fish-per-day limit. Normally, fishing is still fairly slow in May before catch rates accelerate in late June, July and August, as halibut migrate closer to shore to feed. For the past decade, the Brookings Fishing Charters crew has produced the best catch rates for halibut out of Brookings. Several of the local captains spent years running charter boats in Alaska, and are experts and finding halibut, and fishing for them out of Brookings.
A lunker lingcod caught in mid-April with Brookings Fishing Charters.
Ocean salmon season opens May 16. For a preview of the 2024 ocean salmon season out of Brookings, click here. Anglers will be allowed two king salmon, hatchery or wild, a day. The Brookings Fishing Charters crew has a well-earned reputation for producing limits of coho and king salmon. The peak season is mid-June through July.
The Point St. George Reef Lighthouse, with fishing rivaling that of Alaska, opens May 1. This is the best area to target trophy lingcod, and a colorful variety of rockfish. It is a customer favorite. For a preview of the lighthouse season, click here. Capt. Andy of Brookings Fishing Charters attended Pacific Fishery Management Council meetings in Fresno in March, and Seattle in April to advocate for a re-opening of the lighthouse season, as well as the Oregon ocean salmon seasons.
Capt. Andy and Dave Marciano from Wicked Tuna after a charter aboard the Miss Brooke.Deckhand Eric with a black rockfish caught by Dave Marciano of Wicked Tuna.
In March, Capt. Andy and deckhands Eric and Chris enjoyed the opportunity to fish with Dave Marciano from Wicked Tuna. Dave runs the Hard Merchandise, and was visiting the Oregon Coast after attending a sports show in California. He chose Brookings Fishing Charters for his first Oregon Coast fishing adventure.
Here are some of the lingcod caught in recent weeks with the Brookings Fishing Charters crew. Lingcod and rockfish is open year round out of Brookings.
The Brookings Fishing Charters captains also have been running spring salmon trips on the Rogue River. Here are a few catches with Capt. Rye and Capt. Mick in recent weeks.
BROOKINGS, Ore. (April 21, 2024) – One of the most productive areas for saltwater fishing on the entire West Coast re-opens to fishing May 1, giving anglers access to some of the best lingcod and rockfish action outside of Alaska.
Point St. George Reef, where the historic lighthouse atop Northwest Seal Rock is located, will be open to sport fishing May 1-September. The area closed abruptly last August, but will remain open all summer in water less than 120 feet. The productive reef is a top destination for trophy lingcod, colorful vermilion and canary rockfish, and abundant black and blue rockfish. Both the lingcod and rockfish are among the highest overall weight on the entire coast, and the action is often fast and furious for sport anglers.
Limits of nice lingcod are common when fishing near the Point St. George Reef Lighthouse.The Miss Brooke is one of the Brookings Fishing Charters boats that frequents the lighthouse.
The Brookings Fishing Charters crew will begin trips May 1 with their fast six-pack charter boats, as well as the 42-foot Nauti-Lady. Located between Brookings and Crescent City just south of the California border, the lighthouse and Point St. George Reef are a customer favorite. Lingcod to 40 pounds are caught each season, along with a larger variety of rockfish, and occasionally Pacific halibut.
Brookings Fishing Charters runs trips to the lighthouse, utilizing light tackle to fish in shallow water. The charter captains are among the most experienced anglers in the region, with Capt. Mick and Capt. Sam both growing up in Crescent City and fishing the lighthouse area their entire life, while Capt. Andy, Capt. Travis and Capt. Kirby grew up in Brookings, and also have considerable experience at the lighthouse, and together have half a century of experience running charters in the area.
Tiger rockfish, rare along most of the coast, are more common at the productive waters near the lighthouse.
On a typical trip, customers will use light tackle to quickly catch limits of quality rockfish before switching to heavier gear and larger baits to specifically target lingcod. The Brookings Fishing Charters crew has the highest success rate in the charter fleet for catching lingcod near the lighthouse, with limits common.
Trips depart from the Port of Brookings, with most of the fishing closer to the lighthouse itself.
A triple hookup of lingcod from the Dragon Channel, near the Point St. George Reef Lighthouse, aboard the Nauti-Lady.
The lighthouse is approximately 11 miles from Brookings, almost straight out from the harbor. The reef and best fishing is a little further, in what is known locally as the “Dragon Channel” a lingcod and trophy rockfish infested area of the reef. Swift currents, sudden depth changes, and an extremely rugged undersea terrain provide ideal habitat for big rockfish and lingcod. Oldtimers tell stories of lingcod between 50 and 70 pounds, and each season plenty of trophy lings are caught.
Giant vermilion rockfish, jumbo canary rockfish and trophy copper rockfish are caught on nearly every trip. Our customers also encounter rare tiger rockfish at the lighthouse, and often catch (and release) giant yelloweye rockfish, which are protected and cannot be kept.
Limits of nice lingcod from the lighthouse area aboard the Miss Brooke.
To learn more about the lighthouse, or book a trip, visit www.brookingsfishing.com, or call (541) 813-1082.
By Capt. Andy Martin – Surprisingly easy to prepare, delicious for even the most picky eater, and great with salmon or rockfish, Lemon Pepper Salmon Sticks and Lemon Pepper Rockfish Sticks are a tasty way to enjoy the bounty of the Oregon Coast, and sure to become a favorite way to serve up the catch of the day from our charter boats.
Served with a delicious Old Bay Blue Cheese sauce, these homemade fish sticks taste great with fresh rockfish or salmon, or fillets from the freezer. I first made these Lemon Pepper Salmon Sticks when the grandkids were visiting. Insisting they didn’t like fish, the grandkids couldn’t get enough of the homemade salmon fish sticks once we served up a platter for them. Also excellent with rockfish, these fish sticks cook up quickly, and are a great alternative to traditional deep fried fish.
Lemon Pepper Rockfish Sticks served with Old Bay Blue Cheese sauce.
By slicing the fillets into smaller strips, the fish cooks quickly without a soggy, oily mess sometimes associated with fried fish. Just enough oil to cover the bottom of a skillet is needed.
The Old Bay Blue Cheese sauce is a tasty alternative to tarter sauce, and may become your go-to topping for fried or baked fish. The sauce is a simple combination of crumbled blue cheese, mayonnaise, lemon juice and black pepper.
Cutting salmon into thin strips allows it to quickly fry without an oily, soggy mess.
The fish sticks are coated with a simple mixture of flour, lemon pepper and salt, similar to the traditional fried whole trout that was a staple for our grandparents. Egg wash is used to bind the lemon pepper flour to the fish.
Rockfish can flake apart easily when cut into smaller pieces, so it’s key to slice the fillets lengthwise, along the natural part that divides the side of a rockfish into four distinct portions.
Rockfish have a natural part lengthwise along their fillet. Use that as a template for slicing the fish sticks. If the fillets are cut from top to bottom instead of lengthwise, they can flake apart while frying.The fish are coated with a simple mixture of flour, lemon pepper and saltOld Bay seasoning, crumbled blue cheese, mayonnaise and lemon juice combine to make a delicious sauce for fried or baked fish.
Lemon Pepper Fish Sticks
1 lb. salmon or rockfish fillets, bones and skin removed
1 cup all purpose flour
2 Tbs lemon pepper seasoning
1 tsp salt
2-3 eggs, beaten
Peanut, cottonseed or canola oil
Old Bay Blue Cheese sauce
1 cup mayonnaise
1/4 cup crumbled blue cheese
1 Tbs lemon juice
1 tsp Old Bay seasoning
1/4 tsp black pepper
Frying the fish
Cut the salmon or rockfish fillets into long, thin strips, similar to fish sticks.
Heat oil to medium high. Use enough oil to cover the bottom of the skillet, but not more than an inch high.
In a large bowl or shallow baking dish, combine the lemon pepper, flour and salt.
Dip the rockfish strips or salmon strips, one at a time, into the beaten eggs, making sure all sides are coated.
Once the fish has been dipped in the egg wash, roll each stick in the lemon pepper and flour mixture.
Fry the fish sticks, in batches, for 2 minutes and then carefully flip and fry to 2 more minutes.
Allow the fish sticks to drain on a plate covered with a paper towel.
For the sauce, combine the mayonnaise, blue cheese, pepper and lemon juice. Add a little more Old Bay and blue cheese if you prefer a bolder sauce.
Salmon Sticks cooked to perfection and served with homemade coleslaw.Lemon Pepper Rockfish Sticks are delicious and easy to make.The fillets from just are couple of rockfish are all that’s needed to prepare a delicious meal of Lemon Pepper Rockfish Sticks.
To catch a limit or rockfish or an ocean-bright king or coho salmon to enjoy this recipe, contact Brookings Fishing Charters at (541) 813-1082 or visit www.brookingsfishing.com.
