Eight miles west of Half Moon Bay harbor this Saturday morning, four of us on a private boat limited by 10 am - two salmon apiece up to 32 lbs, not including 3 misses and a couple of illegal (and released) silver salmon.
Everyone around us was doing the same. The bite's been on for 4 days now. These are the first fat summer salmon.
Have these wonderful fish been showing up on any menus?
Think of the menu porn: Hand-lined, fresh, local wild salmon...
Side note: After watching the bloody, wasteful results at the cleaning tables, I urge folks to gill/bleed and gut on the ocean, leaving the fileting to the cleaning table. The flesh is markedly different, usually pale rose, and any hint of bitterness caused by blood or worse just isn't there.
Side note: You could always go get salmon off the Princeton Harbor pier. It's around $4.99/lb for a whole (gutted) fish. Bring your cooler.