A Do It Yourself Food Supply
(Page 4 of 4)
July/August 1975
By Jack McQuarrie
Both crabbing and bottom fishing can be successfully conducted from a pier or jetty, and we often combine the two operations. While our crab ring is enticing crawly critters on the ocean floor, we angle for cod, bass, flounder, perch, and whatever. Any really inedible catches-which aren't nearly as common as popular opinion holds-are used as bait for the crab trap.
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The fact, though, is that very few species of fish can't be eaten. Many bottom fish are as pleasing to the palate, and every bit as nutritious, as the more prestigious salmon and tuna. While the majority of sportsmen pursue the more glamorous game fish-often at great expense and with little luck-increasing numbers of other anglers cut their food bills with "coarse" species which are more plentiful, much less discriminating, and much more easily caught with quite unsophisticated equipment.
Remember too that commercial fishermen often land bottom fish while pursuing other more prestigious species and many times shun the bother of marketing "trash" fish that bring only about 124 a pound. If you prowl the docks, as we do, you'll likely find someone who's eager to have you take an assortment of these bottom fish off his hands for little or nothing.
Fish, of course, are highly perishable and must be dealt with promptly. Many people we know take their catches home for canning or freezing but we're often on the road for long periods and prefer to make use once again of custom canneries in the areas where we collect our harvests.
You'd be surprised how little a winter's protein supply costs when you gather it by the methods` I've described. just one example: We recently purchased several large cod for 50 cents apiece from a commercial fisherman in Charleston, Oregon, and took them to a dockside cannery for processing. The result was 20 one-pound cans of delectable seafood for about 45¢ apiece. You can't do anywhere near that well at the grocery these davs!.
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