Passersby on the pier above can scan the dozen or so boats hawking fish on the sales dock to see what piques their interest. The harbormaster posts inventory on a board at the foot of Johnson Pier on Saturday mornings, when the beating heart of the docks quickens with the prospect of a dinner feast. They monitor Fishline ( ), where boat hands report their aquatic carriage, price per pound and arrival times.
People are here for fish that have not changed hands a half dozen times before reaching the check-out line.īut every savvy shopper knows freshness trumps convenience. Customers scour the anglers’ websites or call the Pillar Point Harbor Master hotline (65) to see who’s selling at which mooring for one reason and one reason only. These sea-loving epicureans are part of the Bay Area’s growing patronage of locally sourced food that vendors promote as the pathway to sustainability.īut let’s get real. They endure the clogged arteries of Half Moon Bay during pumpkin season in search of regional seafood delights such as salmon, halibut and assorted rockfish. The gastronomes perusing the docks of Pillar Point Harbor on autumnal weekends know what I’m talking about. 14: Zach Hassan, 20, sells recent catch from the back of his boat, the Capt. REEL.” We eventually netted a mouthwatering morsel that stretched 22-inches long and weighed 3 ½ pounds.Ī gustatory awakening followed on that long-ago evening with the earthy yet otherworldly flesh of hibachi-grilled salmon tenderly slipping off the fork as if casually undressing. The dance commenced in earnest as my fishing companions shouted instructions: “Reel slowly. It could have gone either way, as the first steps of the tango began with the sudden purring of my reel.
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