Are there any differences between Deep Sea and River caught Salmon? (near San Francisco Bay)?
I want to go fishing for Salmon, especially for sashimi. Is there a difference between deep sea caught salmon and river caught salmon? I’m in the San Francisco Bay Area, so I have the sea and the delta rivers to fish in.
Also, does anyone know if there’s any easing of the restrictions on Salmon fishing in the area?
The fish in the ocean and the delta are the same fish but there is a big difference in the quality of the fish once they leave the sea and enter fresh water. You mention using for sashimi so I would only use ocean run fish as the quality of the flesh declines in fresh water. Once they enter fresh water they stop feeding and survive on the fat stored from their time in the sea. The longer they are in the rivers they tend to get a bit drier and not as firm as the fat content decreases. Also they are exposed to more parasites and pollution when they enter the delta river system. You will see a change in color the longer they are out of the sea, the skin changes from bright silver to a dark brown and the meat goes from red to a pale pink or brown. They are fine for cooking and smoking but not for sashimi.
As far as I know the restrictions are still in place. Before going I would double check the current status of the regulations as they are subject to change without notice. Check with the sport fishing landings in SF and on the coast like Half Moon Bay. They would have the most current information.
CATCHING ANOTHER “BAT RAY” (STINGRAY) WHILE “SHARK FISHING” IN THE SAN FRANCISCO BAY , CALIFORNIA
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