Dining in Newport 14, 15, 19

of 58 to 64 degrees, and virtually no other fish are caught as bycatch when fishermen troll at this temperature range. Fish caught for the major canneries are not bled as are fish targeted for local fresh markets.

ALBACORE OFF THE OREGON COAST The albacore harvested by Oregon fishermen are younger fish (three to five years old) between 10 and 30 pounds and are higher in omega–3 fish oils than the large, lean, older albacore caught by foreign longline fishermen in the central Pacific. Because these fish are young, mercury accumulation is not a concern. As a result they taste better and are more healthful. Some fishermen sell albacore fresh on the dock. In local custom-canning operations, fresh albacore are placed raw in the can and then cooked in their own juices, retaining the healthful fish oils and taste. Industrial canneries precook the fish before canning, losing some taste and fish oils in the process.

Environmental seafood guides produced by Audubon and the Monterey Bay Aquarium have cited the albacore troll fishery as an example of a clean fishery with little bycatch or impact on the environment. Albacore are very sensitive to water temperature, and few other fish off Oregon are found in those water temperatures, so the bycatch is low. Whether you’re a local or just visiting the central Oregon coast, Newport Café treats everyone like they’re family. Their menu is extensive and includes comfort food with huge portions, which means you will find something you’ll enjoy. Because their menu offers daily specials, you can have all of their home cooked meals at a price you can afford. And the best part is they offer all of this 24 hours a day! Craving their 8 lb Monster Burger but too busy to dine with us? No worries! They will deliver the food to you. Their local delivery service is a great solution to lunch at the office or dinner at home. But regardless of where you enjoy their home cooking, they guarantee to satisfy any appetite. Located on Hwy 101, Newport Cafe is sure to satisfy.

ASIATICO

Asiatico is a locally owned and operated Asian fusion restaurant and sushi bar, located on the south end of the Bayfront with the closest view of the Yaquina Bay Bridge that the Bayfront restaurants have to offer! Best known for their sushi and cocktails, Asiatico has the most high quality sushi in Newport. They also boast the largest selection of Sake and Sake cocktails on the Oregon Coast. Come in for your sushi fix and a nice evening while sharing authentic asian cuisine with friends and family. They will even make custom sushi rolls according to your preference! So stop in Asiatico on your next sushi and sake outing!

THE HILL

The Hill Buffet and Grill is located in Agate Beach at the entrance to the Yaquina Head Lighthouse State Park. A great choice for families of all sizes, there is something for everyone at their buffet. Featuring an extensive salad and fruit bar, steak and burger grill, a pizza oven, along with an extensive dessert bar. With a view of the Pacific ocean and only a short walk from the Yaquina Head Lighthouse, the Hill Buffet and Grill is an excellent option for those looking for a variety of quality food. Bring the whole family and enjoy a dinner where everyone gets exactly what and how much they want! Visit the Hill Buffet and Grill while in the Agate Beach area of Newport!

NANA’S IRISH PUB

Nana’s Irish Pub, located in Historic Nye Beach, has everything Irish from hearty pot pies to fish ‘n’ chips made with house beer batter, delicious Reuben sandwiches and homemade soups and salad dressings, there’s surely something for everyone! To accompany the tasty cuisine they offer imported irish beers on tap, a variety selection of wines, as well as spirits and liqueurs. Whether you wish to feast yourself on the tastes of Ireland, listen to live music and entertainment, or sit outside and relax on our patio, be assured you’ll have a great time. Kids are welcome ‘til 10pm so bring the whole family. Come by Nana’s Irish Pub for an enjoyable and lively Irish dining experience!

A trawler is a vessel that drags a funnel-shaped net through water to harvest fish or shrimp. The net is wide at the mouth and tapers back to a narrow cod end that collects the catch. The average bottom trawl opening is 40 to 60 feet wide and 8 to 10 feet tall. Bottom trawlers usually tow their nets at 1 to 2 knots on or above the ocean floor. Fishermen might tow midwater trawls faster to catch faster-swimming schooling fish.

Trawlers have a large metal trawl door that is at- tached to each side, or wing, on the front of the net. The water hits the doors and the pressure of the water passing over the door spreads the net open. The doors are flat, oval, or slightly v-shaped. A steel cable extends from the door to a winch just behind the pilot house. Most large trawlers have square sterns with inclined ramps and are referred to as stern trawlers. The nets are hauled aboard up the inclined ramp on the stern. Older trawlers without inclined ramps haul their nets over the sides using a haul line and a block on an overhead boom to bring in the cod end of the net.

BOTTOM TRAWLERS Bottom trawlers tow the net along the ocean floor to catch fish that live on or just off the bottom. These fish include rockfish, cod, sablefish (black cod), ocean perch, flounder, and sole. Trawls can be designed to catch particular groups of fish. A large mesh net (4 1/2 inches to 5 inches) is kept on a stern-mounted reel. The two doors are stored along the rails near the reel. The net is set off the stern by unwinding the reel so that the cod end is put into the water first. The rest of the net is unrolled from the reel, and then the doors are placed in the water. Water pressure on the doors causes the doors to separate and open the net. Enough cable is then released to place the net at the desired depth. The upper lip of the net is lifted up by floats on the headrope while the lower lip of the net is pulled down by a weighted footrope. This action opens the net vertically.

Rubber discs may be attached to the net to hold it down. There are now restrictions on the size of the rubber discs that can be used on footropes when trawl- ing on the Oregon continental shelf. These restrictions confine trawling to mostly smooth bottoms, such as sand and mud. Tow times can last from 30 minutes to several hours. Depths can range from 5 to 700 fathoms (a fathom equals six feet). Bottom trawlers typically fish from 1 to 40 miles offshore.

The crew hauls in the net by winching in the cables until the doors are back in place and most of the net is on the reel. Once the catch is on board, the net is reset for another tow. Then the fish are separated into deck bins (checkers) and put in the hold, where they are iced or refrigerated. It is not unusual to have up to 15 tons of fish in the hold.

SHRIMPERS Pacific pink shrimp are smaller than gulf shrimp and are sometimes called popcorn or cocktail shrimp or, mistakenly, bay shrimp. They have a three- to fouryear life cycle. Shrimp live at depths of 40 to 150 fathoms in green or gray mud.

Shrimpers, who fish from April 1 through October 31, tow one or two smallmeshed (1 1/2-inch) nets just above the ocean floor for small, pink cocktail shrimp. Single-rigged shrimpers tow one net off the stern, like bottom draggers, and store the net on a stern-mounted reel. Double-rigged shrimp- ers tow one net off each side of the vessel. Large outriggers are lowered to a 60-degree angle to let the nets out. The nets are either kept on a reel or folded on deck. In port, they might be hung from the boom. Double riggers have a set of doors for each net. The nets also have chains (tickler chains) attached to the footrope. These chains drag along the muddy bottom, stirring the shrimp up off the bottom and into the net.

On board, the shrimp are emptied from the net onto a shallow sorting table or dumped into a temporary storage hopper and then sorted mechanically. Small fish are removed as the shrimp is conveyed to the fish hold, where they are packed in ice. Pacific shrimp are processed onshore through a cooking and peeling process and then shipped fresh or frozen in a process called individually quick frozen, or IQF. The sorting tray or machine and small mesh distinguish a shrimper from a bottom dragger or midwater trawler. Double rig- gers have large outriggers and two sets of doors.

MIDWATER TRAWLERS Midwater trawlers tow a net off the stern from just above the bottom to just below the surface. They harvest fish traveling in schools, such as Pacific whiting. The fishermen use electronic equipment to find and stay with the fish. The net is trawled a shorter time (10 to 30 minutes) than shrimp or bottom trawlers. One tow may yield 50 tons of fish.

Midwater trawlers are rigged like bot- tom trawlers but use tall, concave, metal doors and frequently have more than one net reel on board. An overhead A-frame, or gantry, on the stern holds one or two reels. There may even be a third reel near the pilot house.

MANAGEMENT Shrimp catches vary according to oceanographic conditions. The local shrimp fishery is one of the cleanest shrimp fisheries in the world, with catch being almost entirely pink shrimp. Fishermen now use bycatch reduction devices to virtually eliminate the bycatch of rockfish and halibut. When it comes to groundfish, managers have steadily tightened the allowable quotas to protect the species. The fishery is further managed with limited entry permits, area closures, and gear restrictions.

ROAM

NEWPORT , OR