Thank you! And welcome to my channel! There are some great opportunities up that way! Just be sure to check the Cal Dept. of Fish and Wildlife's Fishing Regulations Map online to be sure that you know where the Marine Protected Areas (MPA's ) and State Marine Conservation Areas (SMCA's) are up there so that you are sure to be foraging on legal reef. Also remember that anyone 16 or older needs a fishing license. The main fish to study up on for that area that you might encounter (and that have size limits) are greenling, cabezon and lingcod. There are eels, rockfish and perch as well but no size limit on those (except redtails). Also remember to call the Biotoxin Info Hotline for a prerecorded message to see if shellfish are safe to eat on the dates that you are there. 800-553-4133. Good luck and have fun!
@@catchncookcalifornia1574 THANK YOU. i can tell by the fact you took the time to write out that response to me shows me how passionate you are about this stuff. I will do my homework for sure! Hoping to make some great memories with the fam from the knowledge i learned from this channel!
In the process of making a seafood chowder, "if you are a vegetarian, leave out the bacon". Great advice, I was unaware fish, mussels, and crabs were vegetables.
Hey Kevin, I’m Damon and frankly from lost coast living told me about your channel. Nice to digitally meet you 🤗Looks like a good time. We should all get together up here in mendo sometime and do a 3 way cook off.
Turban snails (Tegula sp.) are delicious. I can't recommend them enough. I've foraged for them on the southern Oregon coast with my son after watching Kevin harvest them. We've got an aggregate 10 unspecified shellfish limit in Oregon, so we could only collect 20, but they were amazing cooked over a campfire on the beach. I bet they really made this chowder awesome.
as a chef, allow me to tweak it just a little! Add a small pinch of Herbes de Provence, and use a good sake in place of the white wine, and finish the stock with a pat of butter. Hispanic grocers usually carry Pico de Gallo brand Sal y Limon in a shaker. I get my coals going, put my fillet in a grilling basket after i rub it with olive oil, and sprinkle the Sal y Limon over it. If I have room, I toss in a few spears of asparagus too. Bon Appetit (and hopefully, you didn't forget the Modelo Especial!)
Delish! And as to the “unhealthy-ness” of the chowder Kevin mentioned… I say nonsense! We crave these things because they’re good for us… plus the activity of foraging and the wild nutrition balances everything out imo! Happy Foraging and eating my people! 🤙🏼🙌🏼🤙🏼
Sounds like a great addition! Most seaweed dies back for the winter but I just got back from foraging again today and it looks like we finally have some good local springtime seaweed growth so I will start including seaweed identification and sustainable harvesting in my Bay Area forays as well!
I did the Dungeness crab melt with wild foraged oyster mushrooms last year and have been dreaming about it ever since then. Garlic cheese crab bread sounds bomb!
Thank you! The easiest way is to sign up for my email list at catchncookcalifornia.com That is where I first announce what I will be guiding and where/when. I am hoping to make another trip down that way to guide soon!
This was San Mateo County. But there are rocky reefs like this along the open coast of the Marin and Sonoma Coasts to the north and Santa Cruz and Monterey Coasts to the south.
Nope. You would need an Ocean Enhancement Validation for southern CA but not up here. But just to clarify, this is the Bay Area but on the open coast not inside SF Bay. Look for days with low swell and negative tides. Be safe and happy foraging!
Yup. Live and learn. Its what happens when you don't trust your gut. The texture was perfect as was the flavor but visually it was not as silky as it could have been. Lesson learned... boil the shellfish in the clam juice and once the mussels open add the cream at the end.
Just found your channel researching how to forage for my family camping trip up to point arena area. I hit the gold mine this channel is awesome!
Thank you! And welcome to my channel! There are some great opportunities up that way! Just be sure to check the Cal Dept. of Fish and Wildlife's Fishing Regulations Map online to be sure that you know where the Marine Protected Areas (MPA's ) and State Marine Conservation Areas (SMCA's) are up there so that you are sure to be foraging on legal reef. Also remember that anyone 16 or older needs a fishing license. The main fish to study up on for that area that you might encounter (and that have size limits) are greenling, cabezon and lingcod. There are eels, rockfish and perch as well but no size limit on those (except redtails). Also remember to call the Biotoxin Info Hotline for a prerecorded message to see if shellfish are safe to eat on the dates that you are there. 800-553-4133. Good luck and have fun!
@@catchncookcalifornia1574 THANK YOU. i can tell by the fact you took the time to write out that response to me shows me how passionate you are about this stuff. I will do my homework for sure! Hoping to make some great memories with the fam from the knowledge i learned from this channel!
Very nice, thanks for sharing the adventure! Wish I lived close enough to book a trip!
In the process of making a seafood chowder, "if you are a vegetarian, leave out the bacon". Great advice, I was unaware fish, mussels, and crabs were vegetables.
Lol I meant pescatarian
Hey Kevin, I’m Damon and frankly from lost coast living told me about your channel. Nice to digitally meet you 🤗Looks like a good time. We should all get together up here in mendo sometime and do a 3 way cook off.
If i lived there i would eat all that great stuff twice a day. Yum! No expense, just fun foraging and deliciousness.
Hahaha thanks for the shoutout bud!that seafood chowder have me drooling!! 🤩
You gotta come along next time!
@@catchncookcalifornia1574 let’s go! Next time you do this let me know :D
Looks absolutely amazing! Always learning something from your videos. Thanks, Kevin!
Thanks! Glad to hear it!
That was an awesome adventure, and the chowder looks great. Cheers! 👍🏻👍🏻✌️
Thank you! I am still dreaming about that meal!
Me and my friend are seriously considering hiring you for a first spearfishing guide this summer, have loved the content for years.
Thank you! Much aprecieted! I hope to get you out there soon!
Man, I love your channel- It's very informative and entertaining. Rock on bro!
Thank you! Much appreciated!
Thanks for making me hungry doc.😂
Love your videos
Great work - I'm seriously impressed.
Turban snails (Tegula sp.) are delicious. I can't recommend them enough. I've foraged for them on the southern Oregon coast with my son after watching Kevin harvest them. We've got an aggregate 10 unspecified shellfish limit in Oregon, so we could only collect 20, but they were amazing cooked over a campfire on the beach. I bet they really made this chowder awesome.
So stoked to hear that!
What up Kevin!
Only your videos can make me hungry again after just finishing a large dinner! Lol
Your eel technique is impressive.
Hope your well!
Thanks man!
next pay check im def signing up for a guided coarse!
Awesome!
Salivating....Thanks for sharing. Now, can you pass me a napkin? I'm making a mess.
Keep these educational catch and cook coming kev
I really dig these videos
Thank you!
excellent technique shared in this video. Thank you.
Much appreciated!
BACON!?! 😮 ❤
I’m now on your email list. Will be seeing you. 👍🏻
Lovely video Dr!
Thank you!
Hell yeah that is a awesome video!! I'm going to hit up your channel. Keep them coming alive.
Right on!
Yay!!! So excited!
Thank you a joy as usual
Thumbs up brother
Thank you. Looks so doable!
thats crazy i just made a crab snare poke pole yesterday
Nice!
as a chef, allow me to tweak it just a little! Add a small pinch of Herbes de Provence, and use a good sake in place of the white wine, and finish the stock with a pat of butter. Hispanic grocers usually carry Pico de Gallo brand Sal y Limon in a shaker. I get my coals going, put my fillet in a grilling basket after i rub it with olive oil, and sprinkle the Sal y Limon over it. If I have room, I toss in a few spears of asparagus too. Bon Appetit (and hopefully, you didn't forget the Modelo Especial!)
Sounds great!
Delish! And as to the “unhealthy-ness” of the chowder Kevin mentioned… I say nonsense! We crave these things because they’re good for us… plus the activity of foraging and the wild nutrition balances everything out imo! Happy Foraging and eating my people! 🤙🏼🙌🏼🤙🏼
😋👍
yum
Hey Kevin,
I'll take the shaved off year ANY day for that fresh caught succulent meal.
Blessings,
K.T.
P.S. Warm regards to Diane. Any puppy hopefuls?
Thanks! Still looking!
Awesome 💯 👌
💛...doctor k, to say yum would be an understatement...how about adding some foraged seaweed?...
Sounds like a great addition! Most seaweed dies back for the winter but I just got back from foraging again today and it looks like we finally have some good local springtime seaweed growth so I will start including seaweed identification and sustainable harvesting in my Bay Area forays as well!
😃 Big Smile!!!😃
I love you ❤️❤️❤️🇺🇸🇺🇸🇺🇸
Jeep up the good work...
❤❤❤
Abhorrent torture tactics making us drool. Bless you!
nice!
Have you ever tried to preserve the eel skin for something? One of the best wallets I ever owned was eel skin. Lasted almost 20 years 😮
I have not but I have been thinking about it for years! I guess it's time to give it a try!
gotta do a garlic cheese crab bread
I did the Dungeness crab melt with wild foraged oyster mushrooms last year and have been dreaming about it ever since then. Garlic cheese crab bread sounds bomb!
@@catchncookcalifornia1574 half moon bay special. Makes me miss the bay
Awesome video man. How would we find our when you'll be offering coastal foraging courses down south? (Redondo Beach native here).
Thank you! The easiest way is to sign up for my email list at catchncookcalifornia.com That is where I first announce what I will be guiding and where/when. I am hoping to make another trip down that way to guide soon!
🔥🔥🔥
Monkeyface eel is one of my favorite fish to eat
Agreed. It is quite good when properly cleaned. If you have yet to try it in chowder I 100% recommend it!
["Nice!"]
It's the bread that will kill you!
🤣nice!
noiiiiceeeee
What part of the Bay Area were you in??? Just curious…
This was San Mateo County. But there are rocky reefs like this along the open coast of the Marin and Sonoma Coasts to the north and Santa Cruz and Monterey Coasts to the south.
🤓✌️👍🏻
I have a CA fishing license. Do I need a different license for SF bay?
Nope. You would need an Ocean Enhancement Validation for southern CA but not up here. But just to clarify, this is the Bay Area but on the open coast not inside SF Bay. Look for days with low swell and negative tides. Be safe and happy foraging!
Please come guide socal spearfish again
As soon as conditions permit it and I have the time!
shame the cream spit
Yup. Live and learn. Its what happens when you don't trust your gut. The texture was perfect as was the flavor but visually it was not as silky as it could have been. Lesson learned... boil the shellfish in the clam juice and once the mussels open add the cream at the end.
Great video but, I didn't have enough time to read the texts😢
Thanks! Lol, pause button? I will try to slow it down for next time.
Press the pause button next time dummy