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 River King Salmon grilled with heirloom carrots and vadouvan curry butter. Hungry for more? Check out our daily menus and grab a reservation.
Pacific Bluefin Tuna Season Has Arrived!
Appreciate the good times while they last. You never really know when the next ones may come. That’s especially true when it comes to Pacific Bluefin Tuna.
Pacific Bluefin Tuna are some of the fastest fish in the ocean. But it’s not their speed that makes them elusive.
As one of the most carefully managed fisheries in the U.S., the annual harvest of Bluefin Tuna is limited to help prevent overfishing and restore populations to target levels. There is a capped amount for the season, and once that number is reached, there can be no more landing of Bluefin Tuna by commercial or recreational fishermen.
Consequently, this remarkable fish has sporadic and limited availability and may not be available from one year to the next.
A Highly Migratory Fish
Pacific Bluefin has the largest geographic range of all tunas. While they mostly live in open water, their fatty flesh gives them the ability to keep their bodies warm, unlike most fish. This is what allows the Pacific Bluefin to live in cooler temperate, tropical and open waters.
Bluefin Tuna spawn in the Western Pacific between central Japan and the northern Philippines from April through August. While some Bluefin end up spending their entire lives in the Western Pacific, some young fish will end up migrating to the Eastern Pacific to feed. Southern California waters provide a pristine environment filled with some of their favorite food – such as market squid and sardines.
Getting from place to place isn’t a problem for this fish, though. With their streamlined bodies and powerful tails, Pacific Bluefin Tuna are some of the fastest fish in the ocean.
At about age one, these fish start to arrive off the coast of Baja California, Mexico. They remain in the Eastern Pacific for a few years before migrating back to the Western Pacific Ocean to spawn, a journey taking as little as 55 days.
Why the Blue Fin?
Pacific Bluefin Tuna can be identified by dark blue dorsal sides. The color doesn’t stop there though. They also have a series of small yellow fins, edged in black, that run from the second dorsal fin to the tail. Their bellies are dotted with silver / gray spots or bands.
When you see a Pacific Bluefin Tuna, you’ll see that it’s built for speed. Compared to other tuna, they have relatively small eyes that are set flush to their body, streamlining their flow through the water. Make no mistake though: even though the eyes are small, they have some of the sharpest vision of any finfish and hunt by sight.
Prized Flavor
Prized for their fatty flesh and often served as maguro or toro in sushi restaurants, Pacific Bluefin Tuna are fished extensively throughout the Pacific.
At Water Grill, our Pacific Bluefin Tuna is locally sourced in the San Diego area. We work directly with local fishermen. Each fish is caught one at a time by hook and line. This helps to reduce by-catch while ensuring great handling and a top-quality product.
We bring in the whole loin of the fish to Water Grill, and cut and prepare it for several dishes that highlight its rich, buttery texture and meaty flavor. These include the Trojan Roll, Tuna Poke, Tuna Toro Tartare and Tuna Crudo along with the Wild Pacific Bluefin Tuna entrée with togarashi depending on seasonal availabiltiy. View your closest Water Grill's menu to see what's available today!
Cover photo credit: Kate/Unsplas from CA Sea Grant
