The lingcod fisheries off the coast, Strait of Juan de Fuca and Puget Sound are producing good results for anglers pursuing one of the best tasting white-fleshed fish in the sea.
In this week’s Seafood Recipe of the Week, executive chef Tristan Chalker of El Gaucho in Bellevue has a lingcod recipe that will wow friends at your next dining experience.
Chalker grew up in Vero Beach, Florida, and at age 12, started in a friend’s bakery by prepping and doing dishes. He went on to be a prep cook at Dodgertown, the L.A. Dodger’s spring training camp. After traveling around the country, Chalker landed in Seattle where he met Chef Peter Levine at Bluwater Bistro. Chalker moved to open Geraldine’s Counter in Columbia City, and in June of 2006 he rejoined Levine at Troiani, one of El Gaucho Hospitality’s former restaurants.
After Troiani closed, Chalker was promoted to Sous Chef at AQUA in 2010, then left serve as a chef aboard a yacht. He eventually returned to AQUA in February 2014 as Sous Chef, and recently became promoted to executive chef.
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Chalker enjoys the outdoors life the Pacific Northwest has to offer and enjoys snowboarding, camping and hiking.
Word on lingcod fishing
Lingcod fishing off the coast at Westport, Ilwaco, La Push and Neah Bay has been excellent when the weather and ocean conditions allow charter and private boats to hit the fishing grounds.
In Puget Sound it has been a little tougher to catch them but anglers continue to find fair action for lingcod off Possession Bar on the south side of Whidbey Island; along the breakwaters at Elliott Bay, Shilshole and Edmonds marinas; Point Evans; south of Hat Island; southeast of Alki Point near the green buoys; and Toliva Shoals. In the…