My husband and I left Newport’s Yaquina Bay shortly after sunrise — around 6:30 a.m. — this past Saturday with our dear friend Tony Thiessen, owner and inventor of The Crack’n Crab Cleaner. We headed out to sea in less than ideal conditions. It was foggy, the swells were bigger than I was used to, and I could definitely feel the threat of rain in the air.

But almost immediately after we stopped and put our lines out, the fog began to clear, and blue sky started to peek through the clouds. Right about this point we were into salmon — big time! Just when one rod would have a bite on it, so did another and another, and we pulled in keeper after keeper with only a few natives having to be released.

By 8:30 a.m., everyone on the boat had their salmon limits. Tony suggested we head over to Seal Rock for some bottom fishing, which is something I had still never done but have always wanted to. The thought of coming home with a lingcod or rockfish was beyond exciting because those are some seriously good eats!

Once we made our way to Seal Rock, Tony got us all set up for bottom fishing, which is a blast by the way. I’m not great at sitting still, so to be up moving around with a rod in my hands, constantly moving the rod up and down, checking the depth and moving the boat to chase the fish is definitely more my speed. It was all such a thrill, especially when I landed my first lingcod. What a moment!

Then just as quickly as I fell in love with bottom fishing, Tony set me up for bass fishing, and that jolted it’s way to the top spot. Cast after cast, landing bass after bass, was the ultimate definition of fun.

At the end of the day, the Crack’n (Tony’s boat) pulled back into a beautifully sunny and warm Yaquina Bay with eight coho salmon, four black bass, one lingcod and one cabezon (otherwise known as the mother-in-law fish).

Another huge thank you to my dear friend Tony Thiessen for an incredible day out there on the ocean with some priceless memories made.

Lingcod Fish Tacos

Pride of the West batter mixed with Modelo beer. The beer gives this batter a light and crispy texture, but don’t worry, these tacos are still kid friendly because your alcohol will cook out while deep frying.

Dip lingcod pieces in beer batter mix and deep fry for 3-4 minutes at approximately 360 degrees, until golden brown.

Top with fresh crunchy red cabbage, sweet cherry tomatoes, ripe avocados and that crowd-pleasing Spicy Sriracha Mayo all tucked inside of a Don Pancho yellow corn tortilla.

If you don’t have access to fresh lingcod, these fish tacos would be fantastic with just about any fish you have on hand.

Spicy Sriracha Mayo

Ingredients:

• 1/2 cup sour cream

• 1/3 cup mayo

• 1/2 teaspoon garlic

• 1/2 teaspoon cumin

• 1/4 teaspoon salt

• 3-4 teaspoons Sriracha

Mix well.

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