Well, it’s finally that time of year. After a long winter, the much anticipated Haida Gwaii coho trolling season is here!! Yeah, apparently we get very excited about sustainable fisheries opening up in local BC waters.
The Haida Gwaii coho fishery takes place in the northernmost portion of Dixon Entrance. This is not a fishery that allows the use of nets. Instead, only troll fishers are able to participate because they catch one fish at a time on a single hook, rather than the hundreds or thousands of fish at a time with large, efficient nets.
…managers want to avoid catching other species of Pacific salmon while solely targeting the abundant stocks of coho and pink salmon that are migrating toward their natal streams in British Columbia and Southeast Alaska.
The reason that only trollers are invited to participate in this fishery is because managers want to avoid catching other species of Pacific salmon while solely targeting the abundant stocks of coho and pink salmon that are migrating toward their natal streams in British Columbia and Southeast Alaska.
Because each troll caught fish is individually handled, iced, bled, and cleaned immediately upon landing, the end product is of the highest quality available. The flesh of troll caught fish is also much firmer than their net caught counterparts, making it always a pleasure to serve friends and family.
Sustainably harvested by BC trollers, our Ocean Wise skinless-boneless coho is a favorite among all of us here at W!LD. Troll caught coho is mild in flavour, and lacks the distinct ‘fishy’ flavour that other very fatty fish have. Next time you fire up the grill, grab some W!LD Haida Gwaii skinless-boneless coho and marinade it in the following:
- 1 PKG (227g) W!LD Haida Gwaii Coho (skinless-boneless)
- 2 TBSP Extra Virgin Olive Oil
- 2 TSP Mrs. Dash Garlic & Herb Seasoning
- 2 TSP Lemon Juice
- 1/2 TSP Lemon Zest
- 1/4 TSP Sea Salt
Mix all ingredients well, and pour over salmon in a shallow dish or reusable bag. Marinate for at least 30 minutes, flipping the salmon periodically. Preheat barbecue to 375°C, and place salmon on well oiled grill. For medium rare, cook for 6-7 minutes flipping salmon only once, or cook to desired doneness to suit your taste.