Keeping halibut caught inside harbor
 

Guess it would be depending on what harbor.. but thoughts?

Chances of you catching a legal regularly are slim. Getting out consistently is unpredictable. Life is a b*tch at times. Bottom line, you'll be fine.

Send Halibut here...
 

Please send or deliver all Halibut caught in a Harbor to my home address...I'll be sure to have them tested for stuff...:eek:

I keep them. I try to pick out the worms as I see them and trust me there’s plenty in the belly section. Make sure you cook the meat completely. No sashimi when it comes to halibut.

That. Sounds. Horrible.

:ack2: :ack2: :ack2:

I haven’t caught bay halibut, but my understanding is that any non pelagic fish is fine raw so long as your freezer hits the right temp and you fillet quickly/ have good hygiene with your cleaning.

Pretty much any restaurant sushi you eat will have been flash frozen anyway.

I picked the same kind of worms out of a halibut and rockfish I caught out of La Jolla as well. I think it’s alot more prevalent than most of you think. Unfortunately so :(

I do not think halibut are residents of the bays, they move in and out. I have no issue keeping them.........my wife refuses to eat em so I am not likely to keep any in the bays.

X2
 

X2 - Andy Says..."I do not think halibut are residents of the bays, they move in and out."
I agree...it's usually about the spawn...:cheers1:

Worms/parasites aren't the problem, its the toxins from the bays you can't see or cut out that's problematic. There is a study floating around somewhere about how bad SD bay is. I probably wouldn't eat anything out of there. http://www.sdcoastkeeper.org/learn/fishable/sediment

Bugs...?
 

WOW...how about some of those big resident Bugs :lobster:...some of these guys are over 20 or 30 years old. Cockroaches Del Mar.
The EPA...or whats left of it...LOL...has only been around a relatively short while...and the Navy and local commercial businesses have been dumping toxins in there for years....!

Eating the local/resident fish is not wise...but as Andy said...and I agree...a lot of the other smaller harbors have the fish moving in to spawn.
I can't catch Halibut in the harbors most of the year as well as I can in the spring and early summer...:notworthy:

LMAO
 

So all of us who are eating Lobster from the BigBay are going to die!!

:the_finger::the_finger::the_finger::the_finger:

Best thing I've heard all day!!

Just eat the halibut...unless there is something visually wrong with them...3 eyes and 2 tails would be a little red flag...I guess I'm lucky, as I have never seen or caught one with 3 eyes or 2 tails yet...

As long as they look good, I don't see any problem with eating them. Worms are just a fact of life, they are easy to spot, just pick them out or cut them out. Here's a tip...when the fish are alive the worms are usually located in the guts of the fish. After the fish dies the worms start to migrate into the meat. So clean them and or gut them asap, otherwise like I said...pick them out.


I wonder if cannibals from the amazon would eat us....? Or if they would worry about all the chemicals, drugs and antibiotics, smog and plastic surgery that people around here have? :cheers1:

I've eaten halibut from Redondo, Long Beach and San Pedro, but draw the line at MDR. There are big fish in MDR and the are there year round but I don't eat them. Lobsters do not hold the toxins I'd worry about. Last report on them I saw gave them a clean bill of health at all the local harbors. :drool5:

Worm
 

Wouldn't cooking the fish kill all worms? So are we talking about eating Halibut raw, which i wouldn't recommend out of any bay, but cooked, no need to worry.

Yes cooking them will kill the worms...but who want's to eat parasitic worms, cooked or not! NOT ME!!!!!!:ack2:

To elaborate on what I wrote above-

Worth clarifying- if you're talking about fish in SoCal, or for that matter fish in general, you're talking about things like Mercury and PCB, which are bio-accumulative.

I'm not sure how much of a difference it makes between harbor and open water, but I have been looking over guidelines like this for a while.

http://pvsfish.org/index.php/souther...ption-advisory

My understanding is that it's not so much _what_ you consume, but how much and how often. Also where it's from will dictate how much and how often.

Halibut's already one of those fish you're not *really* supposed to eat a ton of in a given week.

OTOH, I'm sure us Angelinos are breathing worse. :smokin:

Parasites are pretty much in all fish.

I found this fun reading in my research-
https://munchies.vice.com/en_us/arti...ted-with-worms

I've understood that you want to gut and ice your fish as quickly as possible, lest the parasites leave the entrails and go into the meat.

When it comes to raw fish, which is pretty much my preferred way to eat them, you want a deep freeze that hits -4 Fahrenheit, and you want to let them be frozen for over 7 days. All sushi is flash frozen per health code.

Saltwater parasites aren't a big deal either way because they can't really take root in your body. I hear if you do get them, it's like a stomach bug for a few days and you're done.

Just don't be that smart guy who thinks trout is like salmon and salmon sushi is great. Freshwater parasites apparently like to hang out for a bit.

I've been eating them for years and I'm perfectly fine
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I object.....

I rescind my objection... That pretty much how Jorge looks like now

Santa ana river mouth, doheny river mouth... any spillway... its all poop these days.. just eat em if you catch one you want to keep.