Tag: Brookings fishing charters

Legendary Pacific Northwest charter boat joins Brookings Fishing Charters fleet

BROOKINGS, Ore. (Dec. 19, 2025) – A legendary Pacific Northwest charter boat, with decades of history taking people fishing off of the Oregon and Washington coasts, has joined the Brookings Fishing Charters fleet. The 50-foot Umatilla II, which ran charters for the past 20 years in Newport, Ore., was sold this fall to the family that owns and operates Brookings Fishing Charters, and will soon begin fishing charters out of Brookings.

The 50-foot Umatilla II is the newest addition to the Brookings Fishing Charters fleet. She arrived in Brookings in November 2025.

Capt. Andy Martin and his wife Sarah announced the purchase of the Umatilla II from longtime Newport charter operator and commercial fisherman Brad Gnuschke. They said they are honored and excited to continue to legacy established by Brad and other previous owners of the Umatilla II as a premier West Coast charter boat. In Newport, the Umatilla II was one of the most requested charter boats in the fleet, and was well known for producing limits of lingcod and rockfish while also being a top-producer during salmon and halibut seasons. The Umatilla II has a strong following from sport anglers from throughout Oregon and the Western United States because of its spacious fishing platform, quality equipment and reputation for providing a first-class charter fishing experience.

The Umatilla II has plenty of room for anglers to spread out, with full-perimeter fishing, extra-high rails, and an extra-wide deck. The cabin also is extremely comfortable and roomy.

Brad decided to sell the Umatilla II to focus on his commercial fishing business, and his commercial boat, which fishes for Dungeness crab, albacore tuna, salmon, and sablefish. He was a frequent customer of the Brookings Fishing Charters fleet during trips to Southern Oregon, and became friends of Andy, Sarah and the Brookings Fishing crew. The previous captain of the Umatilla II also worked with Capt. Andy when they both ran charter boats in Alaska, and was the first hired captain on the Miss Brooke when Andy bought his second charter boat in Brookings.

The Umatilla II returning from a charter while operating in Newport, Oregon.
The Umatilla II crossing the Yaquina River Bar while operating out of Newport, Oregon.

The Umatilla II has comfortably fish up to 26 anglers, although it will primarily fish 10 to 14 customers at a time. With plenty of room to spread out, an extra-large cabin, and extra-wide deck, it is one of the largest charter boats in Oregon. It will be used for lingcod and rockfish charters, along with halibut, salmon and albacore tuna. The boat has a rich history trolling for salmon in Newport, and previously in Ilwaco, Wash., and Westport, Wash. It also was consistently one of the top-producing halibut charter boats in Newport.

The Umatilla II has a hard-earned reputation of producing halibut, salmon, lingcod and rockfish.
The Umatilla II has been a top-producing salmon charter boat on the Oregon Coast for decades.
The Umatilla II is equipped with a hydraulic crab block and has extra-large crab pots.
Aside from fishing charters, the Umatilla II has a long history of running sport crabbing charters.

The original Umatilla was a ferry boat on the Columbia River in Hermiston. The owners had the Umatilla II built specifically as a charter boat. Made from fiberglass, the hull is very similar to the rugged, stable and seaworthy Rawson and Westport charter boats made for crossing rough bars and fishing in unpredictable seas the Pacific Northwest coastal waters are known for. The Umatilla II was first homeported in Westport, and then operated out of Ilwaco. It was moved to Newport in the 1990s, and fished there through 2025, before Brad delivered her to Brookings this fall.

Anglers fish aboard the Umatilla II in Newport, Oregon, during a previous season.
With a new coat of gelcoat, new rails and new gunnels, the Umatilla II arrives in Brookings in November 2025. Here, she is crossing Chetco Point.
Brad, the previous owner of the Umatilla II, holds a lingcod for a happy customer.

Capt. Andy and Capt. Sam will operate the Umatilla II in Brookings. The legendary charter boat joins the Nauti-Lady, a very similar boat, but 10 feet shorter at 40 feet, as well as the six-pack charters Miss Brooke, Kraken and Dash. The expanded fleet will allow the six packs to focus on long-range bottom fishing charters, salmon trips and halibut trips, while the Umatilla II and Nauti-Lady will spend much of their time taking customers fishing for lingcod, rockfish and crab. The expanded fleet also will allow the six-pack boats to fish out of Crescent City and Gold Beach during various parts of the charter season.

The Umatilla II is one of the largest charter boats on the Oregon Coast, and has a large cabin and large deck for sportfishing.

To learn more about fishing charters in Brookings, visit www.brookingsfishing.com, or call (541) 813-1082.

Crab Artichoke Dip, Crab Toast great way to enjoy Dungeness

By Capt. Andy Martin – Strolling the Seattle Waterfront and Pikes Place Market after a recent fishery meeting in Seattle, my wife Sarah and I sized up several of the seafood restaurants on a busy spring evening, settling on an uncrowded fish and chip place that had a pretty extensive menu. Sarah ordered “Crab Toast” as we enjoyed a drink and waited for the fish dinner.

Crab Toast, a delicious combination of hot crab artichoke dip and a crab melt is a great way to enjoy Oregon Coast Dungeness crab.

Although the amount of crab in the “Crab Toast” was fairly meager, the appetizer was impressively good. A homemade artichoke dip, with fresh Dungeness crab, served on a slice of broiled bread. We both agreed we had to make that with fresh Oregon Coast crab when we got home. It was the perfect combination of a crab melt, and crab artichoke dip. It has since become one of our favorite ways to enjoy local Dungeness, especially when served with a generous amount of fresh crab.

The ingredients for hot crab artichoke dip make a meal visiting guests and family will be impressed with.

Crab melts, with a heaping of crab covered in cheese broiled for a few minutes have long been a preferred way to consume crab. Crab artichoke dips also have been a favorite treat as an appetizer. Serving the crab artichoke dip instead of just crab and cheese turns crab toast into a meal, and will surely impress dinner guests or visiting family, or just make a fairly simple meal with an amazing combination of flavors.

Capt. Andy and his wife Sarah enjoying the Seattle Waterfront, where they sampled Crab Toast on a menu of a seafood restaurant near Pike’s Place Market.
Capt. Sam Stover hoists a pot full of Dungeness crab aboard the charter boat Nauti-Lady, one of five boats in the Brookings Fishing Charters fleet.

We usually make crab toast as a dinner meal, and save the leftover crab artichoke dip for a snack with crackers the next day. Visitors also love leaving with a container of crab artichoke dip to take home.

After making hot crab artichoke dip, simply cover a slice of bread (we usually use sliced French or sourdough) and broil for a few minutes. Served with a green salad or pasta dish, you have an exquisite meal that is actually a lot simpler to make than it appears. We like a combination of Monterey jack and Parmesan cheese, but white cheddar and mozzarella also work well with this recipe. Canned artichoke hearts packed in water are best for this recipe, not the marinated artichoke hearts purchased in a jar.

Chop the canned artichokes before adding them to the dip.
Artichoke hearts and fresh crab are the key ingredients for crab toast.
Crab artichoke dip before it is baked. Fresh Dungeness is considerably better than canned lump crab.
Ready for the oven. Bake at 425 degrees for 15 to 20 minutes.
Hot-from-the-oven artichoke crab dip.
Crab toast ready for the broiler.
A few minutes under the broiler and crab toast is ready to enjoy.
Crab Toast!
Sarah Martin enjoying the Seattle Waterfront, where visitors can experience some of the best Northwest seafood.

Crab Artichoke Dip

Ingredients

1 cup shelled crab meat

1 block (8 oz.) cream cheese, softened

1 1/2 cups Monterey jack cheese, shredded, divided

1/2 cup shredded Parmesan cheese

1 cup mayonnaise

1 can (14 oz.) quartered artichoke hearts, chopped

2 green onion, thinly sliced

2 cloves minced garlic

2 tsp. Worcestershire sauce

salt and pepper to taste

squeeze of lemon

Parsley, finely chopped for garnish

Directions

While the oven is preheating at 425 degrees, stir together cream cheese, mayonnaise, Parmesan cheese, 1 cup of the Monterey jack cheese, artichoke hearts, garlic, crabmeat, Worcestershire sauce ands green onion in a large bowl. Season to taste with salt and pepper, and add a squeeze of lemon.

Place the mixture in a baking dish, and add the remaining 1/2 cup of Monterey jack cheese to the top. Garnish with parsely.

Bake at 425 degrees for 15 to 20 minutes.

The artichoke crab dip is ready to be enjoyed hot out of the oven. For crab toast, spread the dip over sliced bread, and broil for 1 to 3 minutes.

To catch local Dungeness crab, book a fishing charter with Brookings Fishing Charters. Learn more at www.brookingsfishing.com, or call (541) 813-1082.

Nauti-Lady deckhand Eric with a pot full of Dungeness crab. www.brookingsfishing.com,

Oregon Coast Crab Roll delicious, easy to make

By Capt. Andy Martin – Full of anticipation, a dozen anglers on the Nauti-Lady peered over the side and eagerly watched as deckhand Eric pulled a crab pot from the depths of the coastal waters off of Brookings, Oregon. Hoisted from 100 feet below, the crab pot slowly came into view, with a blurry, tan-colored mass inside. The pot was stuffed full of Dungeness crab, and as Eric lifted the trap into the boat, the customers erupted into cheers. “Wow! What are we going to do with all that crab?”

The late summer and fall produce the best sport crabbing of the year on the Oregon Coast. With the commercial season closed, catch rates skyrocket, as the tasty crustaceans become easy pickings for charter boats and private boats setting pots in sandy areas off the coast. With an abundance of crab this time of year, our customers are often looking for more creative ways to enjoy their catch. Cracked crab with butter, crab cocktails and crab melts are delicious, but there are countless other ways to enjoy fresh, or previously frozen Dungeness crab.

Customers hold a few of the Dungeness crab caught during a fishing charter on the Nauti-Lady.

One of our favorite ways to enjoy freshly caught Dungeness is an Oregon Coast Crab Roll, a delicious, simple knockoff of the famed New Englund or Maine Lobster Rolls, with a true Oregon Coast twist. Many will argue Dungeness is the best-tasting crab, and even better than lobster. They are both great, but we obviously are partial to Dungeness from the Pacific Northwest.

Eric Howard, a deckhand on the Nauti-Lady, shows off a few crab from a recent charter.

The cold, creamy, rich taste of chilled crab with a little crunch from chopped celery, and freshness from a little lemon and dillweed make this an irresistible treat. Perfect for a summer lunch or unique meal for visiting guests or family, Oregon Coast Crab Rolls are a year-round favorite, made fresh when in season, and enjoyed later with frozen picked crab meat from the peak harvest in late summer.

The results of a bottom fishing and crab combo on the charter boat Kraken.

Lobster rolls originated in New Englund, with two variations – the original Connecticut version with warm butter and lemon juice, and another version, where mayonnaise replaces the butter and the roll is served cold. The first lobster rolls were a staple at Perry’s, a restaurant in Milford, Conn., beginning in 1929. Red’s Eats, a roadside seafood stand in Maine, sold lobster rolls in the 1970s, with lobster meat drenched in warm butter served on a hotdog bun. Today, most lobster rolls served in Maine, where they are readily available at many restaurants, are served cold.

Lobster rolls likely predate restaurants in New England. Commercial fishermen and sailors from Portugal and England often ate lobster with a bread roll, and ate the sandwiches at sea.

We’ve made Oregon Coast Crab Rolls hot and cold, and prefer the chilled alternative.

Most lobster rolls are served on a hotdog style bun, with the top cut out. We instead use croissants from a local bakery. The buttery flavor of a classic croissant complements the rich, delicious taste of crab!

The filling of the Oregon Coast Crab Roll is essentially a classic crab salad, with just a few ingredients: crab, celery, red onion, lemon juice, mayo, fresh dill and a pinch of Old Bay seasoning.

The crab salad is served on a croissant. It also is delicious with crackers, or served atop a green garden salad.

The basic ingredients for an Oregon Coast Crab Roll.
Mix the ingredients together and served over a croissant roll.
The chilled taste of Dungeness crab with a little crunch from red onion and celery is hard to beat.
A finished Oregon Coast Crab Roll.

Oregon Coast Crab Roll

1-2 pounds cooked, chilled Dungeness crab meat, removed from shell

1/2 cup mayonnaise

1/2 cup finely chopped celery

2 tablespoons finely chopped red onion

2 teaspoons lemon juice

1/2 teaspoon Old Bay seasoning

1-2 tablespoons fresh dill, chopped

salt and pepper to taste

Croissant rolls, cut lengthwise for sandwiches

Instructions

Add crab, red onion, celery, mayo, lemon juice, Old Bay, dill, salt and pepper to a large bowl. Stir to combine.

Serve with a sliced croissant or other bread roll.

Refrigerate leftovers, serve with crackers or over salad.

Limits of lingcod highlight long-range trips

BROOKINGS, Ore. (June 13, 2025) – Long-range trips to Point St. George Reef and Mack Arch have resulted in impressive catches of lingcod and lunker rockfish, while limits of rockfish are also being caught on local half-day charters, and a few hatchery coho salmon are providing variety for anglers off the coast of Brookings.

Happy anglers hold a pair of lingcod caught aboard the Miss Brooke at Point St. George Reef in early June.

Nearly every charter to the Point St. George Reef, often called the lighthouse, have returned with limits so far this season, with plenty of the lingcod worth bragging about. The lingcod fishing often has been wide open, with numerous fish over 20 pounds, including a few in the upper 20s and one fish over 30 pounds. Lots of colorful rockfish also are showing up in the catch, with big vermillion, canary and copper rockfish included with typical catches of big black rockfish.

An angler holds a large vermilion rockfish from a June trip to Point St. George Reef.

Coho salmon season opened June 7, with a few hatchery silvers caught. Windy weather kept the fleet in close, but boats venturing 5 to 10 miles offshore are reporting big numbers of salmon. Good weather this coming week should give salmon catches a major boost.

A nice opening day hatchery coho salmon aboard the Dash.

During windy weather days, boats fishing closer to the harbor are still getting limits of rockfish, with a few lingcod mixed in. Calmer weather and smaller swells are forecasted for the upcoming week, which will allows boats to get back to Point St. George Reef and Mack Arch. The calmer weather also will give boaters a better shot at Pacific halibut, which typically arrive in greater numbers off the coast of Brookings in late June.

Capt. Sam holds a limit of lingcod caught by an angler aboard the Nauti-Lady.
Hatchery coho salmon and big rockfish from a salmon and bottom fish combo in early June.

Brookings Fishing Charters offers trips daily for lingcod and rockfish, and also runs halibut and salmon charters during calmer weather conditions. To book a trip, call (541) 813-1082, or book online at www.brookingsfishing.com.

Here are some more catches from the past week.

Big lingcod biting at lighthouse, ocean salmon and halibut seasons begin

BROOKINGS, Ore. (June 4, 2025) – Lingcod fishing at Point St. George Reef Lighthouse has lived up to its billing, with limits of big fish during the first month of the season for the Brookings Fishing Charters fleet embarking on the long-range trip to the trophy grounds. Nearly every trip this season aboard the Nauti-Lady and Miss Brooke has resulted in full limits of lingcod and large rockfish at the lighthouse. The Alaska-style fishing already has many customers who fished in May scheduled for another charter later this summer to once again experience the world-class fishing at the prolific offshore reef.

A 32-pound lingcod caught aboard the Nauti-Lady in mid-May at Point St. George Reef.

Closer to the Port of Brookings, rockfish action has been very good, while lingcod fishing is fair. Ocean salmon season is open, and beginning June 7, anglers can keep hatchery coho salmon, which are already staging off the coast of Brookings. Pacific halibut season also is open. So far, the Brookings Fishing Charters fleet are the only charters to return to port with halibut and salmon. Catch rates improve considerably in June and July for both ocean salmon and Pacific halibut.

Frequent lighthouse customer Rod Allec of Happy Camp with a pair of nice lingcod caught aboard the Nauti-Lady.

The highlight of May was the wide-open action at Point St. George Reef, located between Brookings and Crescent City. The rugged reef, with an extremely jagged bottom, strong currents, and frequent depth changes is home to some of the best lingcod and rockfish habitat on the planet. It’s remote location makes it a top lingcod destination, with perhaps the best fishing outside of Alaska and British Columbia for trophy lingcod, and a wide variety of rockfish. Giant vermilion, canary, tiger, copper, black, China, blue, yellowtail and widow rockfish are often caught during the same trip, along with quillback and yelloweye rockfish, which are protected and must be released. The Brookings Fishing Charters fleet fishes shallow reefs for the rockfish so rockfish can be safely released without damage to the fish. The biggest lingcod also tend to be located in the rugged, jagged pinnacles of the shallow reefs, where they hide in crevices and ambush their main prey, rockfish, octopus and small flatfish.

Nice limits of lingcod from a long-range trip aboard the Nauti-Lady.

So far this season, the biggest lingcod landed on the Nauti-Lady was a 32-pounder. Lots of fish in the upper 20s have been caught on both the Nauti-Lady and Miss Brooke. During the wide-open bite near the lighthouse, up to a dozen legal-size lingcod have been released during a trip as the customers finish up their rockfish limits.

A nice king caught aboard the Miss Brooke in May. Ocean coho season opens June 7!

Ocean salmon season started out slow in May, which is typically the case. Mid-June through mid-July is the peak season for salmon out of Brookings. A number of coho salmon were released in May while the Brookings Fishing Charters fleet fished for king salmon. Coho season opens June 7. The ocean abundance forecast for coho salmon is more than half a million hatchery fish, which return to hatcheries on the Columbia and Snake rivers. Those fish spend the ocean portion of their life off the Southern Oregon Coast, and slowly migrate back to the rivers during the summer. Peak numbers of coho, also known as silver salmon, are feeding near Brookings early in the season, in June and the first half of July.

Capt. Chris holds a 65-pound halibut caught aboard the Miss Brooke in May 2025.

Halibut season opened May 1, with a few fish caught out of Brookings. The best fishing is later in June, July and August, as more halibut migrate in from deeper water. Halibut spawn in the Gulf of Alaska during the winter months, and then migrate closer to shore during the summer to feed on baitfish. Catch rates increase throughout the summer, as this fish move in from 1,000 feet of water during the spring to depths as shallow as 150 feet in mid summer.

A nice variety of rockfish are being caught this season near the Point St. George Reef Lighthouse.

With decades of Alaska fishing experience, the Brookings Fishing Charters crew is best chance for success for halibut out of Brookings, as the captains have developed custom rigs while fishing at anchor to maximize the odds of catch halibut off the Southern Oregon Coast.

Sport crabbing has been slow out of Brookings, which is normally the case in late spring and the start of summer. By mid-summer, crabbing improves, and remains an option during fishing charters.

To book an trip to the lighthouse, or a local rockfish, halibut or salmon charters, visit www.brookingsfishing.com, or call (541) 813-1082.

Here are some more catches from May with the Brookings Fishing Charters crew.

Point St. George Reef Lighthouse, Pacific halibut open May 1

BROOKINGS, Ore. (April 27, 2025) – The giant lingcod and rockfish inhabiting Point St. George Reef along the California-Oregon border have been off limits to sport anglers since last fall. When fishing re-opens near the lighthouse May 1, wide-open fishing is expected, as is typical for the fertile fishing grounds on what may be the best saltwater fishing outside of Alaska. The Brookings Fishing Charters fleet begins long-range trips to the reef on the May 1 opener, and will continue through September.

Three big lingcod caught as part of a triple hookup at Point St. George Reef a few seasons ago. The prolific reef re-opens to fishing May 1.

Pacific halibut season also opens May 1. While fish are caught from the beginning of the season until the Oct. 31 closure, the best fishing out of Brookings usually takes place in late June, July and August, as Pacific halibut mover closer to the shoreline to feed. During the peak season, the Brookings Fishing Charters fleet enjoys the well-earned reputation for the highest halibut catch rates out of Brookings.

Deckhand Eric holds a pair of halibut caught aboard the Miss Brooke last summer. Halibut season opens May 1 out of Brookings and runs through Oct. 31.

Another highly anticipated opener arrives May 16, when ocean salmon season begins. Anglers will be allowed to keep wild or hatchery king salmon until June 6, followed by a summer-long coho salmon season open through Aug. 24. The limit is two hatchery coho a day, and expectations are high, as the ocean abundance forecast for Columbia River hatchery coho is more than half a million fish. Those salmon, known as silver salmon, swim by the Brookings area as they migrate up the coast each summer on their way back to the Columbia, Willamette, Clackamas, Sandy and other rivers.

While we wait for the May 16 ocean salmon opener, the Brookings Fishing Charters crew has been targeting spring chinook salmon on the Rogue River. This nice springer was caught last week with Capt. Rye.

While anglers wait for the lighthouse, halibut and salmon openers, fishing has been good for lingcod on local half-day charters out of Brookings. During calm weather days, limits of rockfish and lingcod have been common. With plenty of lingcod near 20 pounds being caught, the lings are averaging 10 pounds. So far, this season has been better than recent years, with high catch rates for lingcod, and an excellent grade of rockfish.

Deckhand Eric Howard holds a 44-pound lingcod caught at Point St. George Reef by Rod Allec of Happy Camp, Calif.

Lighthouse area best bet for trophy lingcod

Quality lingcod are caught everyday close to Brookings, but the action at Point St. George Reef is unparalleled. Big lingcod inhabit the reef year round, with fish over 40 pounds caught each season.

The reef near the lighthouse also has a huge variety rockfish, with trophy-size canary, vermilion, black, copper, widow, tiger, blue and yellowtail rockfish, which can be kept, and big numbers of yelloweye and quillback rockfish, which are protected and cannot be retained. Limits of lunker rockfish are common.

A triple hookup in the shadow of Point St. George Reef Lighthouse aboard the Miss Brooke.

The big lingcod are the main target at the lighthouse. Fish to 50 pounds have been caught, and 20-pounders are brought over the rails almost every day. The extremely jagged reefs, with drastic depth changes and strong currents, are prime habitat for big lingcod. The Brookings Fishing Charters captains know where to find and how to catch these big lingcod, with large jigs and big baits used to entice them.

The Miss Brooke, Kraken and Nauti-Lady run trips to the lighthouse and Point St. George Reef. Lighthouse fishing trips are generally 8 hours. More about the lighthouse charters can be found here.

Halibut gets better as summer arrives

Although Pacific halibut season opens May 1, and plenty of fish will be caught on the opener, the best fishing is mid-June through September. Halibut spawn in deep water, upwards of 2,000 feet, during the winter in the Gulf of Alaska. The fish then move into shallower water to feed during the spring and summer, before migrating back offshore in the late fall. In May, most fish are in 300 to 500 feet of water. Some are already shallower, in the 180 to 220 feet of water most anglers target them out of Brookings. By early summer, more fish have moved into shallower water as bait arrives, and catch rates improve. The limit is two halibut per day. By July, anglers have a good chance at limits.

Rogue salmon action decent

Spring salmon are currently entering the Rogue River near Gold Beach. These fish, known as springers, arrive during the spring runoff, which historically allowed them to reach the headwaters, where they held all summer and spawned in early fall. Because they are in the river all summer, they are full of fat and oil, and when caught in the lower river are by far the best-tasting salmon of the year.

Capt. Rye has been focusing on the lower Rogue and has been catching nice springers. To book a trip, call (541) 813-1082.

Here are a few recent catches with Capt. Rye.

To book an ocean charter, or guided river trip, call (541) 813-1082 or visit www.brookingsfishing.com.

Here are a few recent catches from ocean charters out of Brookings.

2025 ocean salmon season provides lengthy king, coho fishery out of Brookings

BROOKINGS, Ore. (April 15, 2025) – This year’s ocean salmon season on the Southern Oregon Coast will provide a summer-long opportunity to troll for coho salmon, as well as a king salmon fishery spread over three months, including the Fourth of July 4 weekend.

Federal fishery managers approved West Coast ocean salmon seasons on April 15, giving sport fishermen fishing out of the Port of Brookings Harbor a 79-day hatchery coho season, which will run June 7-Aug. 24, and a 37-day king salmon season, open May 16-June 6 and June 30-July 15. Crescent City will have a short season, open June 7-8, July 5-6, July 31-Aug. 3 and Aug. 25-31.

Salmon caught aboard the Miss Brooke of Brookings Fishing Charters

This year’s ocean seasons out of Brookings fall when anglers typically encounter good number of coho and king salmon. An abundance of hatchery coho salmon from the Columbia River allowed biologists to recommend the lengthy coho season on the Oregon Coast. Upwards of half a million hatchery coho salmon are expected to be present off of Oregon this summer. Populations of wild coho also are strong. Coho spend the ocean portion of their life off of Northern California and Southern Oregon before migrating up the coast to the Columbia River during the summer, entering freshwater in late summer and fall. This year’s season begins just as big schools of coho are moving north off the coast of Brookings.

A nice king salmon caught aboard the Miss Brooke.

King salmon season was constrained by low forecasts for the Sacramento and Klamath rivers, but Oregon fisheries were allowed to move forward since the season dates minimized impacts to those stocks while also allowing anglers to fish on healthy runs from the Rogue, Chetco, Smith, Columbia and Snake rivers, as well as the hatcheries in California that have had strong returns the last few years. Generally, the best king salmon fishing out of Brookings is late June and early July, so this year’s season occurs when fishing should be at its best off of Brookings.

Most seasons, hatchery coho season opens in late June off of Brookings. This year’s earlier opener was proposed by local charter boat operators who showed fishery managers catches are often best right as the season opens, and anglers often encounter hatchery coho prior to the opener. The coho season opens two weeks earlier than normal. With a 44,000-fish quota, the coho season is expected to continue through late August.

Anglers will be allowed to keep hatchery or wild king salmon, and hatchery coho salmon this summer.

A king salmon caught aboard the Kraken.

Salmon fishing also will be open on the Chetco, Rogue, Elk and Sixes rivers in Oregon and Smith River in California this year.

The Brookings Fishing Charters fleet has a well-earned reputation of producing the best ocean salmon catch rates out of Brookings. Their captains troll herring or anchovies with divers and downriggers, and also mooch for coho when they are schooled up. All of the captains are also licensed river guides, and spent the fall fishing for salmon out of drift boats on the Chetco, Smith, Elk and Sixes rivers.

Salmon trips will be offered daily, as the weather allows. In May, anglers will encounter a mix of fish from the Rogue, Columbia and Snake rivers, as well as kings from the Sacramento and Klamath rivers. Prized Rogue River spring Chinook salmon are still making their way up the coast in May and are the most sought-after of the ocean kings caught on the Oregon Coast.

Limits of hatchery coho caught last summer on the Miss Brooke.
Big numbers of hatchery coho are common out of Brookings in June.

By June, coho numbers quickly increase, with fish-after-fish action common during the peak in mid-June. At times, all six rods will be hooked up at once as charters troll for coho out of Brookings. When coho action is fast, anglers often book combo trips, fishing for coho in the morning and then lingcod and rockfish in the afternoon, or lingcod at the Point St. George Reef Lighthouse, and then coho on the return trip to Brookings.

A mix of coho and king salmon caught aboard the Kraken.
A nice king salmon caught aboard the Miss Brooke.

Anglers will be allowed one king salmon a day, and when coho season opens a total of two salmon, with a mix of hatchery coho and one king salmon as the daily limit (two hatchery coho or one hatchery coho and one king, which can be wild or hatchery).

To book an ocean salmon charter, call (541) 813-1082, or visit www.brookingsfishing.com.

Spectacular lingcod action, spring salmon await anglers on Oregon Coast

BROOKINGS, Ore. (April 7, 2025) – A wide-open lingcod bite, with full limits over the weekend on our charter boats, has anglers anxiously awaiting the next nice-weather days on the Oregon Coast. The lingcod fishing is as good as it has been all year, with every customer on the Nauti-Lady, Miss Brooke and Papa B returning to port with their limit of lingcod on Saturday. The quality of the fish has been excellent, and the light-tackle, shallow-water action has been nothing short of epic.

Capt. Sam gaffs a lingcod aboard the Nauti-Lady in early April.

Lingcod remain in shallow water this time of year after the winter spawn. They are aggressive and hungry, attacking lures dropped onto the rocky crevices where they hide, waiting to ambush prey. Most of the fish are being caught in 20 to 40 feet of water, close to shore over rocky reefs. The lingcod are averaging 8 to 10 pounds, with fish up to 20 pounds being caught.

Deckhand Eric holds a nice lingcod caught in April 2025 aboard the Miss Brooke.
Another nice lingcod caught aboard the Nauti-Lady in April 2025.

Lingcod fishing remains good in April and May, before some of the fish migrate back to deeper water. Until then, fast and furious action is common over the shallow reefs near Brookings. Our charter boats have been doing well from Twin Rocks and House Rock to Mack Arch, Arch Rock and Mack Reef.

In May, fishing for trophy lingcod will get even better, as the Point St. George Reef next to the historic Point St. George Lighthouse opens to fishing. It provides some of the best lingcod and rockfish action outside of Alaska. Halibut season also opens May 1 out of Brookings.

Capt. Sam with a lingcod caught aboard the Nauti-Lady.

Spring salmon also are being caught on the Rogue River near Gold Beach, Oregon. Capt. Rye has been focusing on Rogue springers, and finding some beautiful ocean-bright fish. Springer season runs April through June, and April and early May are prime time.

Capt. Rye holds a chrome-bright Rogue River spring king salmon caught in early April 2025.

Springers are caught from boats anchored in the slower water, using the current to spin anchovies. The bite is the hardest pull down a salmon angler will ever see. The springers hit, and then turn into the current, charging full speed downstream. It’s similar to the massive strikes made famous on Wicked Tuna. To book a Rogue River spring salmon trip, call our office at (541) 813-1082.

Another nice springer caught in early April with Capt. Rye on the Rogue River, fishing from the comfort of a covered jet boat.

Ocean lingcod and rockfish trips will run daily through the spring and summer as the weather allows. Trips are available on the Nauti-Lady, Miss Brooke, Kraken, Papa B and Dash. To book an ocean charter boat out of Brookings, call (541) 813-1082 or visit www.brookingsfishing.com.

Capt. Andy helps a customer hold a 19-pound lingcod caught aboard the Nauti-Lady.

Here are some of the great catches from the past week with the Brookings Fishing Charters fleet.

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.