|
|
.gif) |
 |
|
|
 he
California commercial salmon season begins May 1st.
The Fall Run Sacramento River basin Chinook are the
fish that will be caught off the coast of California
from now through the fall when they enter the river
to spawn. The Fall run Chinook are very important to
the economic well being of our commercial fishermen
as well as many others involved in the fishing industry.
Because of the tremendous success of this run the entire
West coast salmon fishery is dependant on the return
of these fish. Although never reaching the star status,
or price, of Copper River Kings in my opinion they are
equal to and better. Copper River Kings, although very
fatty and bright during the first month of the season,
soon turn dark skinned, pallid and bruised. Copper River
Kings are net caught, river fish while California Kings
are 100% prime condition ocean troll. In my opinion
California King salmon is the best tasting, most versatile
wild salmon available.
Fall run Sacramento River Chinook salmon is the perfect
example of a well managed, sustainable fishery. These
are open-ocean troll caught fish caught on barbless
hooks, so undersized salmon and by-catch can be released
unharmed. As well, there is no impact on essential fisheries
habitat.
The Sacramento River basin redds (gravel spawning areas)
and oxygen level can support the return of between 120,000
and 180,000 spawning fish. Above this rate of return
depleted oxygen levels from too many fish in the river
at one time and competition for redds drastically reduces
the success of the spawning rate. In the year 2000 over
500,000 fish returned to the Sacramento River basin.
In order to deal with the tremendous success of our
Sacramento River Chinooks California fisheries managers
for the first time ever will allow an October fishery
and a commercial fishery inside San Francisco Bay in
order to reduce the number of returning fish. The great
success we have had with this run reflects many years
of hard work done by fishermen and citizens groups such
as Salmon Unlimited, California Advisory Committee On
Salmon restoration and the PCFFA.
Spring caught salmon are quite lean and delicately flavored
as they are feeding on shrimp and early in the year
salmon is best steamed, poached or sautéed to
emphasize it's clean fresh flavor, a simple beurre blanc
or squeeze of lemon is perfect. During late summer and
fall the fish become fat feeding on anchovies, sardines
and other bait fish in anticipation of their arduous
journey up river, the richer flavor calls for more more
assertive sauces, ingredients and cooking methods. Charcoal
grilled salmon with a pinot noir or zinfandel is perfect
for that late summer barbecue. |
|
© 2001 Monterey Fish
Market, Inc. All rights reserved.
|
 |
|
 |
|
