FROM TOP: RACHELLE HACMAC; TRAVIS THOMPSON / ELEVATION 0M; POSITIVELY GROUNDFISH Albacore Tuna. This migratory tuna swims in schools off the Oregon Coast and is usually caught for a short period between July and October. Since it’s harvested young, it doesn’t have the mercury buildup associated with older tuna species. Eat fresh grilled or from the can in sandwiches. Clams. Harvested wild from Oregon’s coastal bays and beaches, clams are gathered nearly year-round by commercial and recreational clammers, but some say they are best in the colder months. Cockles, gapers and other bay clams thrive in locations like Tillamook, Yaquina and Coos Bay. Look for razor clams on North Coast beaches from Seaside to Warrenton. Dungeness Crab. It’s a favorite winter treat sold live commercially at markets, but recreational crabbers can catch crab for most of the year. Book crab charters on the historic tugboat Arrow No. 2 in Astoria. Or do it yourself by renting a boat and gear at either Lincoln City’s Siletz Crabbing & Kayak Rentals or Jetty Fishery in Rockaway Beach. Groundfish. This family of mild, white-flesh fish likes to swim near the bottom of the ocean near shore. Look for these fish — like rockfish, lingcod, sablefish (black cod), petrale or Dover sole — on menus at coastal restaurants year-round. They make great tacos and fish and chips. OREGON’S SEAFOOD 101 The bounty of the seas has honored the Oregon Coast with everything from brilliant-pink salmon steaks to tender razor clams, all available for seafood lovers. Buy it seasonally in fish markets or fresh off the boat, or try your hand at catching your own. For licenses, seasons and tips, see MyODFW.com. Halibut. This thick and juicy, whiteflesh, delectable fish is available fresh in limited quantities from May to September. Oysters. Cultivated commercially in waters near Netarts, Newport and North Bend, and even in the ocean near Winchester Bay, Oregon’s renowned oysters are available yearround for grilling and eating raw. Salmon. Chinook and coho salmon are caught wild in coastal rivers and in the Pacific by commercial and recreational fishers. Seasons and availability vary, but look for fresh chinook in markets at peak times from May through September and deeper-pink coho from July through September. Both are excellent frozen, as well, available year-round. Shrimp. Commercial shrimpers catch sustainable, tiny pink shrimp from April to October, but they are usually shelled and frozen for yearround availability. Great in salads, savory cocktails and pasta. Steelhead. This large, oceangoing freshwater fish, similar to salmon, has mild, pale-pink flesh. It is caught in summer and winter runs by passionate anglers. Crab pots Shrimp dish at Local Ocean restaurant Rockfish 24 VISITTHEOREGONCOAST.COM
RkJQdWJsaXNoZXIy MTcxMjMwNg==