It was surrounded by Astoria’s numerous trawlers and fish and chip shops that the idea of a sea fishing trip was first discussed.
However, we decided to head to Newport as not only did it have fishing excursions it is also home to the Rogue brewery. We also needed to keep moving after a couple of days in Astoria.
After some online research, we opted for the five hour bottom fishing trip from Captain Reel which had some pretty decent reviews. Unfortunately we had to be at the dock at 6:30am so this rather curtailed our evening in the Rogue brewery pub. It would have been rude not to try it at least 🙂
We set off into the Pacific at about 7:15am on board the Ocean Captain with about twelve other people. After about 45 minutes we pulled up at our first of ten spots for the day. With the faint whiff of competition in the air we dropped our lures (two per rod) to the sea bed and reeled in.
Sam opened his account early with a decent size Black Sea Bass . He followed this up with two more in quick succession. Finally I got a nibble and caught one – I’d be lying if I said I wasn’t worried 🙂
After we were both on the board we seem to hit a bit of a hot streak with both of us catching nearly every cast. We even managed a ‘double double’ (two fish on both lures on both rods at the same time) which took us close to our quota of seven fish each for the day.
Sam upped the ante by bringing in a Ling Cod – these have to be at least 23 inches to take home so the crew were quite excited. With a few more sea bass in no time we reached our quota with an hour or so to spare. We caught another six and gave these away to other people on the boat. In terms of a final count, it was pretty even but with the Ling Cod Sam just edged it.
When back on shore we tried to weigh our catch but the lack of decent scales and slippery spiny fish meant we soon abandoned this. Based on what we did weigh we reckon we had about 35kg of fish not including the ones we gave away. This was rather excessive for two people on bikes so we only had two bass and the ling cod filleted and gave the rest away.
We took our huge bag of fish to a dockside restaurant where we’d heard they’d cook it up for us. Our fish feast was enjoyed in the sun with a beer and chorus of sealions.