I hadn't been out to Dux yet this year so Sunday was the day. The reports of absolutely no sand at the launch and landing are true. I've surfed there for 20 years and have never seen the beach scrubbed so clean. The tide was still going out when I got there and was low enough that it would have been launchable from Brighton, but there was no way the landing would be doable on the return with a 12:30 high tide. I walked down what's left of the beach and around the corner to Wharf road to check conditions.

A lagoon launch was the only possibility so I walked back through town to bring the car around. Started loading up the yak just as sunlight started to show on the Marin headlands - so quiet and peaceful. Only one person came by for an early morning dog walk. The lagoon was still dropping as I wheeled down to the groin. I could have rode the outflow, but I didn't know how the bars were set up and I didn't want that tidal push from behind when trying to time the waves. Pushed out from just inside the groin and followed the current down the beach and out. Looked like some fun, clean longboard waves for the early morning surf crew.

Headed the pinnacles and then around the south end of the reef. There was a steady W/NW breeze already and the ocean had an annoying cross chop to it. Picked up a decent brown RF by the pinnacles and had the downrigger pop a couple times on the other side of the reef but neither stuck. Maybe more RF? Maybe a salmon? Never got a good feel.

Lots of private and party boats out around the buoy, stick boats working the middle grounds and NW of the buoy. I could see a small fleet off the Towers or Double Point as it was super clear out thanks to the rain. Radio was quiet though. Circled north of the buoy and west of the reef a few times on decent bait for nada. Only action I saw was a small one netted.

Tired of fighting the wind and southbound current I decide to work the 70' water from the buoy towards Stinson/Rocky Point and enjoy a tailwind. About halfway the W/NW winds are building so I start angling north towards Stinson/Seadrift and finally straight north towards the lagoon. Ends up being a two hour, 1.5 mph slog with choppy, angling seas -- in other words a pretty solid workout.

Tide is high and the surf is up when I get back. I watch waves slam and zip left to right along the seawall at Brighton. Anyone who planned to land there would be in serious trouble. Surfers were getting in and out at Wharf Road to avoid that mayhem at Brighton. Lots of different breaks across the mouth of the lagoon that didn't look fun, but the beach at Seadrift was not bad. Landed there, threw my wheels under the kayak and wheeled down the beach to get inside the mouth of the lagoon and away from any breakers. Easy paddle across to the end of wharf road and the car.

I'm probably writing Bolinas off the list of launch sites until the sand repopulates...or a hot bite develops off of Dux.

Cheers,
Brad

Skunked the past two trips to the Marin coast - so going to give a half day try at HMB trolling deep for salmon or halibut. I’m launching from the old pier - I typically head across the harbor in the dark to exit the jaws at first light. I’ll have my radio on 69.

Cheers
Brad

Wow -

Oooh, looks like they upgraded the webcam for Muir Beach. It used to just show stills, but now is live

Cheers,
Brad

https://sigward.com/

So a powerboater pulled this beast out of the bay this week. The small one for reference is 25”. Said it weighed 53.8 lbs after bleeding. What a slab.

Cheers
Brad

Interesting write-up on some of the efforts to control invasive species -- https://calmatters.org/environment/2021/04/california-battle-invasive-species/?mc_cid=e5a05a14e6&mc_eid=c97fd8b568

Cheers,
Brad

This is oh so tasty - third time making it and even better with fresh caught. I did the fish in a buttermilk batter this time, but works great with an egg/cornmeal batter as well. Dressed with mayo, sweet pickles, medium cheddar and the all important hot sauce.

There are many recipes for the hot sauce - mine starts with a mix of peppers (fresh serranos and a couple dried varieties) fried in a cup of oil. Add the peppers to the cold oil and bring it to 350 and then let cool. As the temp drops I add some chopped garlic and it cooks up as it cools. Blend everything when cool and strain the bits out. Add cayenne and smoked paprika +/- a tablespoon of each and then blend in a stick of butter. This recipe yields a moderately hot sauce -- it'll add a tingle to the tongue but won't light anyone up. Adjust to your tastes - many recipes use habanero's, ghost peppers etc.

Baste each side of the filets with the hot sauce when you make the sandwich. You can also baste, let it soak in and do it again for extra flavor. Enjoy!

Cheers,
Brad