We launched the Julia Lynn on Tuesday, April 22nd after spending three weeks at the Homer Boatyard doing routine maintenance. She is looking good and the boys at the Boatyard did the usual stellar job of hauling the boat back to the Homer harbor and gently splashing her in the water. Felt good to be floating once again! Debra, Marissa, and I took a short ride out to circle the VAVA II, which has been visiting Homer for a couple of weeks. While nearby, we saw her helicopter land on the bow and take off a couple of times. In the afternoon, Marissa, Tom Youngblood, and I ran out for a shakedown cruise to do a little halibut fishing. Sure enough, we found a couple and a handful of Pacific cod to provide us with a fresh fish dinner. That was good after eating out of the freezer all winter. Yesterday, Bruce and I took six Homer Jackpot Halibut Derby sponsors out to tag 15 halibut for the derby that opens May 15th. We managed to get that done and also bring in a few fish to split up for a fresh halibut meal. Of course, there were a few P-cod caught as well! It’s a good start to what I expect will be a great fishing season. Come on down. There are king salmon being caught and I can’t wait to gather a couple of friends and get out there to get a couple! We are available for charters this weekend and Monday, Tuesday, and Wednesday and then we will be unavailable until May 12th. I will be on the ALCAN for a few days in early May this year! Hope to see you all soon.

Today’s fishermen had it all, nice weather, no smoking, and lots of fish aboard the Julia Lynn with Captain Pete!

Fishing for Halibut at Flat Island today with Captain Pete

nice day on the water except for the downpour!!  Looks like everyone had a great time today.

Thanks for the new cod recipe Kirk!!  Here’s the great picture taken on your trip:

Photo and Recipe Courtesy of Kirk Gibson,

Champion Irish Lord Angler:

Slice the cod fillets into chunks or strips about 1-1/2 inches wide.

Take a pot large enough to hold a vegetable steamer and fill to just below the level of the steamer.  In the water, put some Old Bay and the same amount of salt, some paprika, some coriander and some garlic or garlic salt.  Use your own judgement as to how much of each, according to taste. Throw in a glob of butter, too.

Cover the filet chunks liberally with ground pepper, some paprika and coriander, a touch of salt and sprinkle with lemon juice.

Steam for 8 minutes.

Slather with melted butter.  Serve while it is hot, carefully, so as not to separate the flaky meat.

Someday I’ll try halibut …..