Classic Hot-Smoked King
The gold standard. This is why you own a smoker.
Cedar Plank King
Looks impressive. Easier than it seems.
Grilled King Steaks
Simple. Hot. Fast.
Campfire Coho Packets
Catch it, cook it, eat it. No kitchen required.
Teriyaki Glazed Coho
The marinade your neighbor keeps asking about.
Cold-Smoked Coho Lox
Patience pays. This takes days but it's worth it.
“The one who brings smoked salmon to the dock party never buys their own beer.”
— Ancient Mariner Proverb
Smoked Salmon Candy
Addictive. You will eat the entire batch standing at the smoker.
Alder-Smoked Sockeye
If you've got sockeye, smoking it is almost mandatory.
Blackened Sockeye
Cast iron, high heat, open a window.
Classic Dungeness Boil
Don't overthink this one. The crab does the work.
Grilled Dungeness with Garlic Butter
Next level. Once you grill crab you don't go back.
Dungeness Crab Cakes
All crab, minimal filler. This isn't a bread ball with crab flavor.
“A watched smoker never barks. Walk away. Trust the process.”
— First Mate's Standing Order
Dungeness Cioppino
San Francisco's gift to crab. A bowl of everything good.
Grilled Halibut Steaks
Thick cut. Hot grill. Don't overthink it.
Beer-Battered Halibut
Fish and chips done right. The British were onto something.
Cedar Plank Halibut
The plank keeps it moist. Halibut needs all the help it can get.
Pan-Seared Lingcod
Crispy skin, buttery flesh. 10 minutes start to finish.
Lingcod Fish Tacos
The best fish taco in the PNW starts on your boat.
“If you overcook it, just call it jerky and own it. No one needs to know.”
— Galley Rule #7
Smoked Lingcod
Underrated. The firm flesh takes smoke like a champ.
Pan-Fried Rockfish
Keep it simple. Let the fish talk.
Rockfish Ceviche
No heat required. The lime does the cooking.
Pan-Fried Whole Sanddabs
The best fish you've never heard of. One bite and you'll be a convert.
Garlic Butter Sanddabs
Meunière for people who fish, not people who dine.
Sanddab Fish & Chips
Better than any fish bar on the waterfront. We said what we said.
“The best fish you'll ever eat is the one you caught that morning.”
— Captain's Log
Sanddab Tacos
Pan-fry the fish first. Then build the taco around it.
Dogfish Fish & Chips
The British call it "rock salmon." They know something we don't.
Smoked Dogfish
In Germany they call this Schillerlocken and pay a premium for it.
Grilled Dogfish Steaks
Treat it like swordfish. Because that's basically what it is.
Baja Dogfish Tacos
If fish tacos were invented for any fish, it was this one.
Dogfish Livornese
Tomatoes, olives, capers. Italian grandmothers knew what to do with this fish.
“Smooth seas never made a skilled pitmaster.”
— Bosun's Wisdom
Dogfish Osso Buco
Every bit as good as the Italian veal shank classic. Yes, really.
Red Wine Poached Saumonette
The French have been selling this in fish shops for generations. They call it "little salmon."
PNW Paella
A Puget Sound cooler dump meets Spanish tradition. Your best day on the water, in one pan.
Heading out? Check today's conditions before you leave the dock.
Today's Fishing Report