Latest from The Spokesman-Review
FISHING — Men paddling kayaks are putting to shame the myth that you need a big boat, diesel fumes and and a big run from a port to catch a halibut.
Check out this story by Andy Walgamott of Northwest Sportsman Magazine about a Seattle angler who landed a 'but of more than 80 pounds from his 14-foot kayak.
OCEAN FISHING — There was no contest for last week’s Westport “Catch of the Week.”
Daryle Baker of Port Angeles landed a 117-pound halibut in the near-shore area off Westport on May 30, easily assuming the lead for the $1,000 biggest Halibut of the year prize from the Westport Charterboat Association.
The near-shore area continues to be open seven days a week until the poundage quota is met.
The early chinook season begins Saturday, June 9, for hatchery chinook only. The All Species Salmon season
OCEAN FISHING — Last week I reported that Alaska is considering yet another cutback on the halibut limits for sportfishermen.
Here's part of the reason: one commercial cod fishing trawler alone had to dump 43 percent of its recent catch because it was halibut during a closed season. That's just one boat in one week.
Read on for the Blog report by Anchorage outdoor writer Craig Medred.
FISHING — Don Engle of Spokane survived a close call Sunday in maintaining his lead to win the $1,000 season prize in the Westport halibut derby.
Fishing aboard the Tequila Too, he landed a 64-pound halibut on May 10 that won the weekly Westport derby prize of $500 and has been the derby leader ever since.
On Sunday an angler landed a 133 pounder, but he had neglected to by a derby ticket before going fishing.
So Engle has to hold on until Sunday to see if he remains the leand and claims the season prize.
Westport charterboats are booking for the for this week's final halibut fishing as well as bottomfishing trips and the soon to open salmon seasons.
On Facebook, OrangeTV/Get Out! North Idaho has published another in his series of “Food Porn” photos (food you can’t resist on an empty stomach): Fresh Halibut, mussels, fried squash blossom and sun-dried tomato bechamel. How about you:
Question: Do you like to eat fish? Which kind? How prepared?