Author: Adam "Trout" Traubman

Funny how a lot of kids love clam chowder and then as soon as they finally see what the inside of a clam looks like for the first time, it’s typically “No thanks I’m good.” While these double-shelled bivalve mollusks are cool looking creatures on the outside, what’s inside isn’t so pretty to people not used to coastal living and seafood harvesting. Some consider them guts; most consider them delicious. There are many types of clams, and all have a unique quality… from razor, to geoduck, to pismo, these are just a few in our region. Beyond our zones nearby,…

Let’s just start with the fact that it’s pretty rare to find wahoo (aka: ono) in these parts. It has happened over the years, but it’s definitely not on the “expected catch” list in our region. I include it in our zone, however, because aside from it being possible to catch one during our warmest months, it’s more so part of the fishery when our Southern California long-range boats head south beyond the Mexican American border on multi-day trips. And if long range boats aren’t part of the agenda, it’s no surprise that Southern Baja and Hawaii are atop many…

Anticipation. That’s the first word that comes to mind when thinking about lingcod fishing. Knowing you’re on the proper grounds, knowing you have the right setup, and knowing you’re going to get one (just a matter of how big) is what it’s all about. It starts with a massive, initial strike where the rod can easily be ripped from your hands if your attention is elsewhere. If the hook set is made, it’s on to that make-or break moment where you HAVE to pull that “bucket head” out of its rocky, craggy kelp lair; failure to do so results in…

Halibut fishing certainly isn’t the easiest and a lot of anglers see it as the classic, “I’d rather be catching than fishing” scenario. Active fishing keeps most going… and floating around the ocean watching a rod tip is quite the contrary. While lagoon, bay and skinny water fishing is way more interactive and produces quite a few legal fish, a lot of the water is dirty and not the best resource for eating (there are a few exceptions). Diving to spear halibut is amazing and potentially productive but, quite honestly, one of the hardest things in the world. There are…

Just because we as recreational anglers don’t catch certain species doesn’t mean they shouldn’t be on our menus at home. Case and point – shrimp. This is just one of those things where it’s better left to the commercial trappers. There’s nobody out there spending time and money (and jumping through commercial license hoops) just to look for shrimp/spot prawns in our region, especially with a micro limit of 35. Also, looking specifically at the spot prawn fishery off our coast, this isn’t like hoop netting for lobster. This is serious work with rope lengths on traps commonly going over…

Bluefin are still here, and as long we’re catching, we’re eating. The season is certainly in transition with both air and water temperatures plummeting in a span of just a few weeks. As we approach the New Year, rockfish, bonito, sculpin, and homeguards enter our conversations more and more. The pelagic bite slowly subsides and our focus shifts. BUT, until those bluefin push out of range, anglers are still going to look for them, find them, catch them, and eat them. Let’s face it; not everyone likes raw fish. For those that love it, it’s hard to comprehend. But it’s…

Piggybacking on my last catch-to-cook, the trip continues with our hunt for Dungeness Crab from the kayaks and another recipe for good measure. Reunited with my old kayak fishing partner Spike, we spent the first day in a little nook outside of Bodega Bay, dropping shrimp flies, iron and live bait from the ‘yaks, in search of “crab bait.” What better way to get fresh bait than being able to eat the best parts first? We kept a mixed bag of rockfish and enjoyed the fillets in a dish that I made off the cuff; the crew heavily approved and…

As fortunate West Coast anglers, we’re set up with a tremendous variety of what we can catch, where and how. From fresh to salt to brackish waters, there’s no shortage of choices. There are folks that scour local lakes for bass, trout, and crappie. There are old timers that love their traditional deep-sea fishing on party boats. There are little kids creeping through our backwaters hunting elusive corvina. And there are the shellfish gurus, from free divers tracking lobsters to kayaker anglers hoop-netting for crab. It’s no wonder that our California/Baja coastal stretch is one of the most prolific, attractive…

If you read my last recipe, you know I did the crab opener up north from the kayak. Was it a success? Yes. Are the recipes ready? Not even close. Crab deserves the extra attention, as do the stories going alongside of the catch itself. So instead of rushing, I’ll take a week or two to assemble the goods and report back. So, what now? I’d say there’s nothing wrong with an “old faithful” recipe, but this time with a sweet, acidic, and unique twist – passionfruit. I can’t imagine a much better vehicle to carry those flavor profiles than…

BD Outdoors keeps things regional for the most part. Sticking to our own backyard (SoCal and maybe a little Northern Baja sprinkled in) keeps the intel useful on a daily basis for the readers. But it’s no secret that we loooove to stray from home whenever we can to catch things that, around here, we simply can’t. We get the bug to take the occasional long drive to track down those species that swim, or in some cases crawl, just beyond our hometown fisheries. A longer than normal drive down the Baja peninsula opens up to fish like grouper, pargo,…

The tuna counts are still running strong and, despite the dropping temps, the reports are still on fire. While other parts of the country are already ice-cold rolling into November, we benefit from the extended stays of most all pelagics… jumbo tuna included. This is an epic time of year, with the south swells switching to northwest, warm water sticking around, and clean conditions prevailing all day long. Lobster season has opened, so we have yet another avenue open this time a year, but I digress (and will save that for another day/recipe). For now, we will stick to the…

Let’s start out by giving a round of applause for this year’s dorado fishing…truly a banner year in our region. Non-stop action provided limits and filled coolers, even for the most novice of anglers. For a species that often time gets lockjaw even when swimming in huge schools, these fish really bit this time around. And with gas prices and boat trip costs pushing all-time highs, the return on investment was greatly appreciated by all. Dorado come and dorado go. And geez, does it happen quickly where we live. These are most definitely temperature-driven fish and, when it’s cold, they…

Bluefin. Just say it out loud. “Bluefin.” I’m pretty sure when you said it you didn’t have a single, negative thought in your head… unless of course one broke your heart right at the gaff. From a culinary standpoint, it’s arguably the cleanest, smoothest, and most flavorful fish to eat in its raw preparation. “Like butter” is a common phrase during a bluefin feast, especially when it comes to Toro. Both belly (Toro) and loin (Maguro/Akami) have a place on the plate and it’s a tossup on preference, depending on the diner. My simple solution is easy. Eat both. It’s…