These are challenging times for all aspects of living. One new challenge for the struggling communities on the Oregon coast is the proposal by Oregon Dept. of Fish & Wildlife Coastal Multi Species Conservation and Management Plan to STOP local volunteer Salmon Trout Enhancement hatchery fish programs. Locally the ODF&W is targeting the south fork of the Coos River, Milicoma River, north and east forks of the Coquille River and the Elk River. We want your help to convince the government to continue the salmon hatcheries by downloading the Salmon Hatchery Petition and asking your friends and acquaintances to sign it, and/or by contacting your state representatives, or Oregon's representatives* if you're out of state. Please mail petitions by June 25th to Betty Kay Charters, PO Box 5020, Charleston, OR 97420
Betty Kay Charters will start ocean rock fishing March 1st! Yes for the great outdoors and feeling the tug on the line fishing the mighty pacific ocean out of Charleston, Or.!
Leave your cares behind and concentrate on fun, adventure, friends and great catches with Betty Kay Charters.
Captain Bill, Captain Kathy and Captain Kurt will be back this year with enthusiasm to make your whole fishing experience positive! We hope BamBam and Jacob will be part of the crew as well!
For ocean rock fish, the sport limit is 7 rock fish plus 2 ling cod. ODFW has designated July for working the Cabazon quota so Cabazon must be released during spring time fishing trips.
We are raising our ocean rock fishing price by $5 to $75. There is still $5 off each for groups of 6 or more…
We are looking forward to the 12 hour off shore Halibut trips again this year! Spring quota offers nice grade and catches for our fishing grounds – an off shore sea mound between Port Orford and Bandon. The halibut trips will be $185 which is a $5 increase. We do provide everything but the fishing license & halibut tag. For your convenience we sell the one day fishing license for resident or non resident which includes the tag for the day at a cost of $14.75
Dates for Halibut are:
Thursday May, 9 Friday May 10 Saturday May 11
Thursday May 16 Friday May 17 Saturday May 18
Thursday May 30 Friday May 31 Saturday June 1
Thursday June 6 Friday June 7 Saturday June 8
We are taking spring halibut and ocean rock fishing reservations! So pack your lunches, dress warm, bring a cooler to take your catch home in and give us a call at 800 752-6303 to make a direct reservation and online booking is available now!
We are looking forward to seeing you all returning and new customers!
Let your adventures begin as you round the turn buoy in the Charleston channel and cross the bar for a great fishing trip on the Betty Kay or the Shamrock!
See you soon!
Halibut has been available with the opening of the season recently . Here's a meal that tastes fantastic, is really good for you, and tastes excellent with halibut or if you cook cod this way. The following dinner takes about 30 minutes from start to finish.
What You Need for 2 People (I’ve made this for up to 10 people)
For the Fish
2 halibut fillets
dash of paprika
tbsp olive oil
For the Veggies
1/4 of a medium onion, diced
1/4 of a red bell pepper, diced
1-inch of Dikon Radish, diced
3-4 Kale leaves – chopped and steamed
1.5-cups cooked brown rice (any kind of brown rice – basmati is great if you can find it)
1 small zucchini – sliced and quartered
4 crimini mushrooms – sliced
tbsp olive oil
tbsp Greek Seasoning
Fillet and skin the fish, pat dry and set aside. Combine all the Veggie ingredients except the rice into a pan and start sauteing at a fairly low heat. Steam the kale for about 3-minutes* in a microwave, and then add it to the saute. Sprinkle the whole thing liberally with the Greek Seasoning.
Place the Fish ingredients, garlic – butter – olive oil, in a pan on low heat – much like the veggie saute. sprinkle the paprika over the fish (you can spice this up with cajun or a number of other things too).
When the you turn the fish over, add the rice to the saute. Cook it all until the fish is done. I serve this with a cucumber salad. I’ll leave the recipe for that up to you, but you can check out my Polish Cucumber Salad Dressing Recipe.
*You know your microwave. If you're not sure, then steam the kale on the stove using a steamer until tender.
The weather is usually pretty this time of year in Charleston, with highs from the mid 60's to the 80's!. The Sport Fishing season really begins to heat up with Halibut season, Salmon season, and rock fishing all coming in now. The weather is spectacular this time of year. The NOAA long term forecast can be viewed on the weather channel's web site.
Looks like day time highs in the 70's and it'll be beautiful for a walk on the beach, sharing a glass of wine from The Wild Women of Charleston's quaint little boutique, or enjoying a bite to eat the the High Tide Cafe.
Coos Bay, located in what is known as Oregon's Bay Area, is the largest of several communities in this area. Other towns of note here are North Bend and Charleston, to name just a couple. Coos Bay was founded in 1853, and was originally named Marshfield by the city's founder J. C. Tolman. Incorporated in 1874, Marshfield thrived by that name until November 1944, when the townsfolk voted to change the name to Coos Bay.
The Bay has been a commercial center of the south coast because the Umpqua river provided boat transportation far inland, from the Pacific Ocean to other areas of Coos County and beyond. A group of boats, called The Mosquito Fleet delivered people and products to places of pleasure, culture and commerce here, and all over the world.
As Oregon's largest bay, Coos Bay still provides commercial passage. The name is derived from the area's Native American tribes. Several Native American tribes call the Coos Bay region their ancestral homeland. Before the arrival of European settlers, the Tribes of Coos, Lower Umpqua and Siuslaw Indians, and the Coquille Indians lived in the area for thousands of years. They were caretakers of the land and the water, and lived on what the Pacific Ocean, rivers, and the forests provided.