Our wild stocks of ocean fish are managed exceptionally well by the Pacific Fisheries Management Council and California’s Department of fish & Wildlife.
We do not need Marine Protected Areas for fisheries management. We’ve brought so many species back to abundance by using tried and true fisheries management science and regulations for sustainable fishing.
One of our blessed abundant fish are white seabass which are amazingly tasty. We brought the species back, and now we have huge schools of the big foraging croakers (they are a member of the croaker family of fishes).
We often catch 20-, 30-, 40-, 50-pounders, and some even larger than that. Spearfishers get them up close to 100 pounds on occasion.
This is the time of year when fisherfolk feel our blood boiling with excitement and with ample reason. Squid spawns are underway, which gathers big schools of hungry white seabass and halibut. That action gathers fisherfolk who just love bringing back such fresh, delicious meat home to the family.
Squid spawns are in full swing at the Channel Islands with hotspots being the backside of Anacapa Island, Yellowbanks, Chinese Harbor, Christies, Eagles Nest, Bechers Bay, and the front side of Santa Rosa Island.
Great schools of white seabass are chewing their way through the spawning squid by picking up the spawned out squid that are so easy to catch.
Below the squid spawns, halibut move in to also pick up the spawned-out squid. Both species are there to gorge and grow in one of the major food chain-eating sprees in all of nature.
Knowing that brings a keen sense of immersion into the harsh realities of the natural order and when hired to go out on the water, I like to talk about that to help people understand the life and death struggle going on below the boat.
Fishing for white seabass and halibut and even yellowtail is fairly easy in the midst of a squid spawn. Jig up some live squid, pin it on a hook and fish all up and down the water column.
I use a dropper loop to fish a few feet above the bottom, a dink hook or sliding sinker rig to fish the mid-column and under a bobber or balloon to fish near the top of the water column. Then hang on for a great battle.
Many folks don’t know or perhaps forget what a huge difference it is between bringing home packaged meats, which are usually several days old, from the store, and bringing home freshly caught seafood to be prepared and eaten while fresh and tasty. The taste difference is astounding.
Between that and the adventure and fun of fishing, consider getting out on the water yourself enjoy smacking your lips over the rewards. If you can’t get out there, call up a fisherperson you know and do some creative bargaining.
— Capt. David Bacon operates WaveWalker Charters and is president of SOFTIN Inc., a nonprofit organization providing seafaring opportunities for those in need. Visit softininc.blogspot.com to learn more about the organization and how you can help. Click here to read previous columns. The opinions expressed are his own.
