1-day tuna specialist, salmon, halibut, and bottomfishing charter boat located on Float 8 in Westport, WA. Gold Rush Charters is a family owned and operated deep-sea charter fishing service located in Westport, Washington. Karyl has experience handling the phones having worked in several charter offices over the years.
Captain Kevin will take it from there continuing to provide top quality fishing trips having 51 years experience working on charter fishing boats out of Westport, WA. He began his career in 1967, deckhanding on the White Cap with Captain Don Fidler. His philosophy of charter fishing is evident in his two goals for each fishing trip.
Captain Kevin will take it from there continuing to provide top quality fishing trips having 51 years experience working on charter fishing boats out of Westport, WA. He began his career in 1967, deckhanding on the White Cap with Captain Don Fidler. His philosophy of charter fishing is evident in his two goals for each fishing trip.
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1-day tuna specialist, salmon, halibut, and bottomfishing charter boat located on Float 8 in Westport, WA. The blue water tuna grounds are a unique world, and one you need to experience! World class albacore tuna fishing awaits 30 to 60 miles off the Washington coast in August, September, and at times, July and October as well.
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1-day tuna specialist, salmon, halibut, and bottomfishing charter boat located on Float 8 in Westport, WA. Captain Kevin likes to cook fish almost as much as he likes to catch them. By popular demand, here are some of his favorite ways to prepare the delectable bounty that you will be catching.
Start with Krusteaz Bake and Fry Mix, a family favorite, or a coating of your choice (such as Pride of the West) and pour into a large gallon size zip-lock plastic bag.Cut fillets into thirds and pat the fish semi-dry. Then drop pieces into the bag, shaking to coat. I only use extra-virgin olive oil for pan frying this fish.
Start with Krusteaz Bake and Fry Mix, a family favorite, or a coating of your choice (such as Pride of the West) and pour into a large gallon size zip-lock plastic bag.Cut fillets into thirds and pat the fish semi-dry. Then drop pieces into the bag, shaking to coat. I only use extra-virgin olive oil for pan frying this fish.
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