Fast forward to now, and I've been fishing a bit more than I ever thought I would. I've been fly fishing in Bend, Oregon twice now for rainbows, and once in Astoria, Oregon for salmon fishing. I soon realized that the San Francisco Bay has some pretty awesome fishing, so I decided to Google a local fishing charter and go at it in my own backyard.
Fishing Game Charters came up and I got connected with Captain Brian Collier. We rolled out at 6AM on a Thursday morning and about an hour later I was catching a bunch of rockfish.
Chef Dave Lee was telling me about how leopard shark has more "energy" or "qi" (pronounced "chee" in Chinese) and so the fish actually needs to rest about two days before getting filleted. Most fish are best eaten right after death, but leopard shark meat will apparently remain tough unless rested. It's so interesting to learn from chefs who are knowledgeable professionals!
Chef Dennis Lee is skilled with his knife, and when he was harvesting the leopard shark meat, he had to sharpen his knife multiple times through the process. Apparently, leopard shark meat is really tough and dulls a knife faster than other fish and meat.
The first dish here is fried shark fillets with a red and yellow pepper sauce and pickled red onions. Quite tasty, and the texture was somewhere in between calamari and chicken.
Duck? Hog? Tuna? Who knows what's next, but I know I can't wait!
Thanks again to Captain Brian Collier and his brother Dan of Fishing Game Charters, as well as brothers Dennis, Dan, and Dave of Namu Gaji!