The King Has Returned: Wild Columbia River King Salmon Season Is Here
With Wild Columbia River King Salmon, it's not about the destination; it's about the journey: a 1,243-mile trek, that is.
The Columbia River runs over 1,200 miles, from Canada through Washington, Oregon and to the Pacific Ocean. It's from here that the Wild Columbia River King Salmon makes its trek - returning from the salt water to the fresh waters of its birth.
Wild Columbia River King Salmon, also known as “Chinook” Salmon, is admired for its marbling, which comes from the fat reserves it builds as the fish travels up one of the longest rivers in North America. The Columbia River starts in the freshwaters of the Rocky Mountains of British Columbia, Canada, and carves its way through Washington and the northern part of Oregon before making it to the Pacific Ocean.
Since this river passes through multiple states, it creates a unique collaboration when it comes to fishery management. Both Washington and Oregon have a seat at the table when it comes to determining quotas and fishery openings, with the season typically running from May to October.
This isn’t your average river fish. King Salmon are anadromous – meaning they’re born in freshwater before making a migration to the saltwater oceans, where they spend their lives until it's time to spawn again. That’s when they return to the freshwaters of their birth, journeying back up the Columbia River.
King Salmon is the largest of the Pacific Salmon, averaging 15 to 20 pounds. Those fat reserves lead to a rounder mid-section and the highest fat content of all Pacific Salmon.
At Water Grill, we serve Wild Columbia King River Salmon grilled with heirloom carrots and vadouvan curry butter. Hungry for more? Check out our daily menus and grab a reservation.
*Currently available at Water Grill South Coast Plaza and Water Grill Bellevue.
The Ghost of the Coast Appears at Water Grill
Show of hands: who wants a cool nickname? No matter how hard you try, it won’t hold a candle to white seabass.
Known as “the ghost of the coast”, the nickname for white seabass (Atractoscion nobilis) is a reference to the fish’s ability to stalk and haunt its prey while hiding in kelp beds. They’re voracious predators and exclusive to the West Coast. Starting this month, the California ghosts of the coast are making a seasonal appearance at Water Grill.
Local Legend
White seabass is a true local treasure, found from Central California through Baja California. However, it’s not actually a true bass. It’s a member – one of the largest, in fact – of the Croaker (Sciaenadae) family. And, while “croaker” may not be as cool of a nickname as “ghost of the coast”, it’s more descriptive, as this family of fish makes drumming noises by vibrating their air bladders.
Seasonal Catch
The commercial fishing season in California typically runs from June through March (and year-round in Mexico). White seabass is caught by gill-net and hook and line in many areas off the California coasts, including sandy and rocky bottoms, near- and offshore and, of course, in kelp beds.
They’rea Keeper
White seabass can range from 10-lbs. to 60-lbs.; however, most white seabass will be in the 20-lb. to 30-lb. range. You know it’s a keeper when it’s 28” long. Literally. That’s the length a white seabass must be to keep. It signals that the fish has had an opportunity to reproduce at least once before being pulled from the rotation. Spawning season typically occurs from March to early June.
Fisheries management is supported by NOAA Fisheries, the California Department of Fish and Wildlife, the White Seabass Fisheries Management Plan (USA) and CONAPESCA and INAPESCA in Mexico.
This is in addition to support from the Hubbs-SeaWorld Research Institute. They operate a white seabass hatchery in San Diego, which contributes fish to the wild stock from grow-out pens up and down the Southern California coast.
Flavor
White seabass is known for its sweet flavor, firm texture and medium flakes. It’s a great fish for grilling, and its seasonal arrival is timed perfectly for enjoying in the summer months.
At Water Grill, we bring this all together in a preparation of rustic ratatouille, featuring Japanese eggplant, bell peppers, a garlic emulsion and basil oil. See our menus here.
