Ahoy,

The crew, and family of the BONNIE MARIETTA and DOCKSIDE as well as the Captain and myself would like to wish you the merriest, and happiest of Christmas and the New Year. We hope they are filled with joy, love, and peace.

On the calendar for DOCKSIDE's New Year weekend, will be the return of the California Spiny Lobster. Capt. Mark had been working on a delivery recently, and this morning he confirmed a limited amount from Newport Beach for the weekend of December 30, 31, 2005 and January 1, 2006. The price will remain at $17.95 for a half, and $26.95 for a whole including all the fixings, and available for both lunch and dinners. The catching of these delightful crustaceans has slowed to a "scratch" for the lobstermen so this will be the final "Lobsterfest" at DOCKSIDE this lobster season. However we are anticipating another "Crabfest" soon.

Please call and reserve yours now as the demand will be strong. 805-772-8100

Again may this holiday season bring you and your family happy times and cherished moments.

With warmest regards,

Bonnie, and Capt. Mark, and family
BONNIE MARIETTA, & DOCKSIDE RESTAURANT

November 28, 2005

Good afternoon,

Crab pots are in the water, and a phone call just minutes ago confirmed it, WE WILL have fresh Dungeness crabs at DOCKSIDE this weekend, December 2, 3, & 4. Although Capt. Maharry has moved his fishing effort to Crescent City, Morro Bay's Capt. Fred Arnoldi of the Rosalena Marie, spoke with me as he was turning over his gear and he said the crabs were crawling and he would arrange for us to have some of his catch at Dockside. So the deal is sealed, and with a limited amount coming in we suggest reserving your crab special for anytime this weekend starting with lunch on Friday the second, though Saturday the third ending up with dinner on Sunday the fourth. $17.75 will include a whole cooked, and cracked crab, and all the fixings. We hope this delay has only wetted your appetite, and we are looking forward to seeing you this weekend. Bonnie has mentioned to me to be sure you are aware of the Christmas Lighted Boat Parade this Saturday night, so they will be added traffic on the waterfront. (look for my Dad playing the keyboard on the back deck of the Bonnie Marietta) We aren't the best spot to watch from, but we will have the finest crab in town!

Several other things here at DOCKSIDE right now include some great swordfish, and Mako shark from Capt. Jeremiah O'brien of the Auguero. Also, like last year at the end of salmon season we put up our own custom frozen pack from other Morro Bay fisher for Dockside but we have gone though it much faster than anticipated, we have looked for more premium troll caught kings and we have been BLESSED. Arroyo Grande's Capt. Wayne Moody, and his wife Diane of the Capriccio, have been FAS (freezing at sea) salmon for many years and deliver to a very high end select market. I have always expressed an interest in their fish so we can be assured of having spectacular salmon even during the closed part of the year. So with that in mind Capt. Wayne, and his wife have graciously offered a portion of what he has in cold storage, so we here at DOCKSIDE are assured of continuing to have the best salmon in the area until salmon season reopens next May.

Warm Regards,
Mark

Thursday 17 November 2005

Hello all,

I have been in touch hourly with Capt. Bob Maharry of the Mary F, and as of 3:00 PM today the crab fleet in California is still tied to the boards. Many of you saw the Associated Press news release that has been in our papers so you have an idea of what is going on.

The negotiations in a "nut shell" or should I say in a "crab shell" included a first of the week offer of only $1.15 per pound. After much discussion the offer was raised to $1.65, which was rejected based on the $1.75 price last year, and higher operating costs this year. That caused the buyers to drop their offer back to $1.25. An unpleasant situation, but all part of the life of a fisher. Capt. Maharry told me that an unprecedented meeting with fishers traveling to San Francisco from all the affected ports was to take place later this evening, and he would keep us posted. Although ours, and other small buyers agreed price is much higher than the main buyers, the big players absolutely control the industry and we can only wait to see how things float out.

With that in mind and with no other option, we have postponed this weekends Docksides Crab-Fest weekend to DECEMBER 2, 3, 4. We apologize for any inconvenience we have caused, but it will make them that much better and more appreciated!

Kate, Leah, and Rachel, are calling all with reservations, so along with this email we hope we have given you all another insight to the fishing business. Feel free to call or write if we can answer any questions.

I did get some beautiful hook and line Black Gill Reds (Rockfish) this morning from Capt. Brad Leage of the Sierra C, and we will be serving them this weekend while supplies last!

Happy Thanksgiving, enjoying your family and friends!

Regards,

Mark & Bonnie

Thursday 10 November 2005

Ahoy Mates,

The winters first good rains have brought much happiness to Capt. Mark, because the water is so important to salmon recruitment! His research charters have been mostly quiet however some diver support work is scheduled for later this month. Although I've been trying to keep him cleated to Dockside, he and Korea (his retriever) managed to sneak off and chase pheasants in Montana! Well, he is back now..... and wait till you hear what he has in store for you........!

Because we were so pleased to hear how many of you enjoyed our "Lobster-Fest" weekend last month (which we will be repeating again soon), and with the opening of the California Dungeness Crab season this next Tuesday at 12:01 a.m., we have made arrangements to get first of the season catch from Capt.'s Bob Maharry, and Bill Blue. Both these local fishermen are close friends of Capt. Mark, who will be making the trip up to San Francisco to pick up fresh, first of the season, succulent crustaceans!

We will be offering whole Dungeness Crab, for lunch or dinner on Friday, Saturday, and Sunday, November 18, 19, & 20th. A whole 2 pound crab will be served with your choice of basmati rice, or Rachel's rosemary mashed potatoes, and vegetables, for $17.75!

Don't miss the boat....call and reserve yours now at 772-8100.

Living and working in a fishing community along with Capt. Marks lifelong involvement as a fisherman enables us to deal directly with other fishermen so that we can offer you some of the most outstanding fresh seafood products you you'll ever have opportunity to eat......unless you catch it yourself.

Looking forward to sea-ing you Dockside.....

Capt Mark & Bonnie
(805) 772-8100 Dockside Restaurant
(805) 441-1451 Bonnie Marietta
(805) 772-1560 Home www.bonniemarietta.com

Saturday 8 October 2005

Ahoy Mates!

Here at Dockside ....October means California Spiney Lobsters!

The season just started this past Wednesday, and so Capt. Mark has been in touch with Harbor Trading, and lobstermen in Newport Beach arranging a shipment of these live, delicious, crustaceans! We will be getting our lobsters from Capt. Norek (who supplied us last season) along with lobsters from Capt.'s Wayne & Ivar Southern, and Capt. Shafer.

The coastal report has included a slow start, and because of an ongoing dialog this past year we will be blessed to get a limited supply for the weekend of October 14, 15, and 16. The ex-vessel price will remain about the same, but due to increased transportation costs we will be bumping our lobster specials by a couple of bucks from last year. However at $17.95 for a half or $26.95 for a whole lobster, we are convinced, that for you lobster lovers out there these 1.25 to 1.50 pound lobsters are a great value!

Our kitchen supervisor Joel and his staff will be preparing them traditional style with lots of butter and lemon........ Starting at lunch time on Friday, October 14, and continuing thru dinner on Sunday, October 16. Those of you that enjoy our home style scallop potatoes will be able to get them at lunch as well as dinner that weekend with this special.

Supply will be limited so we ask that you call and reserve your lobster............... (805) 772-8100.

Did you know the difference between California Spiney's and Maine Lobsters are that Maine Lobsters have claws and Spiney's do not? Of course the Capt and I are partial to the California Spiney Lobster because the meat is so sweet and tender and absolutely delicious to the last bite.

Sea you at Dockside during our California Spiny Lobster Weekend, October 14, 15, and 16!

Capt. Mark & Bonnie
(805) 772-8100 Dockside Restaurant
(805) 441-1451 Bonnie Marietta
(805) 772-1560 Home www.bonniemarietta.com

Saturday 10-8-05

OOPS...............................Capt Mark just graciously pointed out to me that I have misinformed you! The correct spelling of the lobster is "Spiny" without the "e", and they do have claws, just not as large as their Maine lobster relatives!

In fact the California Spiny Lobsters are beautifully marked crustaceans with yellow, orange, green and blue mottling over a predominately rust colored body and their shell is covered with sharp spines. They have large formidable looking antennae and a powerful tail. Did you know the Spiny lobsters must shed their exoskeleton to grow? They do this by a process called molting, just like a snake has to shed its skin. The lobster splits the old shell in half where the main body meets the tail, and then crawls out! Spiny lobsters molt several times a year as juveniles and then only once a year as adults and they may live to be about 25 to 50 years old, WOW!

OK, with a little help from the Capt I've got my facts right now!

Sea you at Dockside,
Bonnie

Monday 26 September 2005

Ahoy Mates,

With September coming to end so will our 2005 dockside fish sales off the "Bonnie Marietta." Most of you long time fish list folks know our direct sales run from May 1 to September 30. We were fortunate to have some early on good salmon trips, but it appears that the albacore will have passed us by another year. This seasons albacore production has been limited to mostly the Oregon Coast. As matter of fact the Morro Bay Commercial Fishermen Organization have had to have one of it's members bring albacore home from Oregon for the "Albacore and More BBQ" for this years Harbor Festival, which takes place this coming weekend.

Although our dockside fish sales have ended for the year (and you won't hear from us every Thursday) we will continue to say in touch with you via e-mail from time to time to let you know about specials here at Tognazzini's Dockside Restaurant.

For example.....Capt. Mark just purchased more fresh troll caught California Halibut from Capt. Adam Riley of the "Lady Maxine." California Halibut are excellent eating with white and lean flesh. They have a very low fat content making it outstanding using almost any method of cooking. Imagine California Halibut with Pinot Grigio Butter Sauce...yum yum! OK...we will be featuring these locally caught fish as our "Fish Of The Day" and for our Lunch & Dinner Specials this week so come on by and catch on to what the local secret is all about? By the way although p reparation for the Harbor Festival will start taking place this week don't let this keep you away from us because we will still be open our normal business hours, and you can easily access Dockside just as always by diving right into our parking lot.

Some interesting facts just for the halibut! The California Halibut is oblong and compressed with a small head and big mouth with numerous teeth? Although they are a member of the left-eyed flounder family, about 40% California halibut have eyes on the right side! However they actually begin life as a normal-looking fish with an eye on each side of the head, but at two weeks of age one of it's eyes starts migrating around the head to take it's place next to the other eye. When the change is complete the halibut is less than 1 inch long. These eyes also are sensitive to patterns, and the halibut is capable of matching its skin coloration to whatever bottom it rests on.

Sorry for this lengthy email but I do what to mention again the opening of the California Spiny Lobster Season. The Capt. is finalizing a load of fresh live ones for the weekend of October 14, 15, & 16. We will let you know the exact details so you can reserve some of these first of the season crustaceans.

Warm Regards,
Bonnie, and the Tognazzini Crew

Thursday 22 September 2005

Ahoy There Mates!

Happy first day of autumn! It feels like the summer just flew by, but I guess time flies when you're having fun! If Morro Bay were a town with actual seasons, we'd start to see leaves turn to orange and smoke coming out of chimneys. But, this is a town where 65 degrees is the year-round temp! It really is a joy to live here though, seasons or no seasons.

I mentioned last week that the chance for albacore was bleak and once again the bleakness is apparent. It really is unfortunate, however it gives the Captain time to tend to the restaurant and do things he may not have been able to do otherwise. Of course, this means there will be no dockside fish sales for this weekend and very likely for a good long while. But don't worry, the e-mails won't stop coming, as there are always things to keep you updated on or interesting trivia to give you!

Just to remind you, from approximately May through September Captain Mark fishes during the week, weather permitting. Well, September is coming to an end, so the Captain is on dry land a little more than usual these days.

Some of you may remember last October when the restaurant featured an exciting lobster special - delicious fresh lobster at a great reasonable price. Look for more details to follow soon as October is quickly approaching! Also coming up is Morro Bay's well-known Harbor Festival. We will once again be having some various specials including $2.00 imported and domestic beer and $2.00 glasses of our house wine! We will also be featuring a special $2.00 and $3.00 menu along with our normal menu. You certainly don't want to miss out on that! This year, the Harbor festival falls on Saturday, October 1st and Sunday, October 2nd. Come on down to see what Morro Bay and Tognazzini's Dockside Restaurant has to offer!

Just to let you know, last week we featured FRESH California Halibut - sooo good! If you didn't come down, you definitely missed out! I can now say that Halibut sautéed and drenched in butter is one of my favorite dishes. (Who cares about the fat when it tastes just THAT good!) Don't worry though; we always feature delicious fish specials here at the restaurant.

Be sure to continue to keep all the hurricane victims and those on the gulf coast in your thoughts and prayers. It's always good to hear from you all, feel free to drop us a note and let us know how you're doing.

Take Care!!

Capt. Mark, Bonnie

Thursday 15 September 2005

Ahoy there mates!

Word from the Captain is:

By now, the lack of any commercial volume of albacore has brought concern as we too are down to our very last pint. Things really are looking bleak – in the past, if there isn’t a sign of albacore by this time, it may mean that they have passed us by, two years running. This is particularly sad for all of Captain Mark’s sisters, as they have been anxiously awaiting news of albacore to replenish their stock of the home canned product. (As many of you may have been waiting for as well!) For those of you who are consumer direct purchasers, we will continue to keep you posted for a few more weeks, but we’re really not sure what the outcome will be.

This doesn’t mean that we won’t have a great product for out restaurant, however. For those of you who have tried our delicious Albacore Kabobs, we use a sushi-grade, frozen-at-sea product that is as fine as any frozen albacore available on the west coast. As far as other special things at the restaurant goes, just tonight Captain Mark made a purchase of California hook-and-line caught halibut caught by Adam Riley of the “Lady Maxine”. We will be offering it throughout the week starting tomorrow as our lunch special. Here’s a glimpse of what you can expect: delicious fresh halibut swimming in a butter bath with a lemon life ring. (Sounds good to me!) Our lunch special will be 6 oz for $11.95 and dinner will be 8 oz for $17.95.

In addition, we will also continue to have California troll caught King Salmon from Captains’ Jeff and John French of the “Langosta II”. The brothers were kind enough to drive down some salmon from northern California.

* Hey did you know….

Adam Riley crewed with Captain Mark for two seasons? Also, Captain John French and Captain Mark graduated together from Morro Bay High School, but we're not going to tell you what year! You have to figure that our on your own! In a small town like this, everybody knows everyone – that’s the beauty of it!

* If you didn’t know it before, you know it now!

As we come to the end of this e-mail, we just want to express our thanks for your patience with the lack of dockside fish sales. Our close-knit crew enjoys your repeat smiles and patronage at the restaurant.

Many thanks from Captain Mark, Bonnie, the crew from “Bonnie Marietta” and the Dockside Restaurant.

Until next time, take care!

Typed especially for Capt. Mark and Bonnie by Gabba!

Capt. Mark & Bonnie

Thursday 08 September 2005

Ahoy There Mates!

Hope you had an enjoyable and safe Labor Day weekend! Captain Mark advises me that there is still a little puddle of Albacore out there, but so far it hasn't amounted to much, at least from the commercial fishermen's perspective. With the fuel prices being what they are right now (diesel @ $3.30+/gal) it's not in our best interest to go for only a few fish per day. So unfortunately, what this means is that there will be no dockside fish sales this weekend off the BONNIE MARIETTA.

Meanwhile, as we patiently await the Albacore season, Captain Bill Diller of the "Molle", unloaded his fresh catch this afternoon off the Morro Bay Fisherman's Wharf which is located directly behind us. We purchased more of his fresh Petrale Sole & Lingcod and will be offering them as specials here at Tognazzini's Dockside Restaurant during the coming week.

It's sure sad to see the summer coming to an end, but we are looking forward to the upcoming fall & winter seasons and are excited about all the activities they will bring! For example, Spiney Lobster season is just around the corner and Captain Mark is already making arrangements to have some delivered here at the restaurant! We will keep you posted via e-mail as it will be pretty much the same as last year where you get to reserve your lobster dinner orders.

Captain Mark and I want to take a moment to introduce and thank Gabba Isbell, who is our Hostess-Server, Fish-List-Updater & Weekly E-mail Assistant. Not only is she a really beautiful person, she has been an incredibly tremendous help to us during the past couple of months with the weekly updates. Thank you Gabba! :)

We'd like to take a moment to reflect on the past ten days and all the devastation caused by Hurricane Katrina. The effects have been far felt and we wish to extend our sympathies to the families and all who are hurting due to this tragedy. Please be sure to keep them in your thoughts and prayers through this difficult time.

With Warm Regards,

Capt. Mark, Bonnie and the entire Dockside & Bonnie Marietta Crews

Thursday 01 September 2005

Ahoy Mates and Happy Labor Day!

I’ll just jump right in here and tell you there has been a recent report of albacore, but unfortunately as of yet, no commercial volume. You may have read a recent article in the local Telegram Tribune that suggested that there was “action a’ plenty on the Pacific”. Well, that “action” is in the eye of the beholder! The average fish being caught is 6 – 12 per boat. For a small angler, that can be pretty exciting, but it can come up short for paying a day’s fuel bill for the “BONNIE MARIETTA”.

All hope is not lost though as things have a way of developing when you least expect them to and we assure you that the “BONNIE MARIETTA” will be there when and if they do! That said, there will be no dockside fish sales for this weekend!

The Salmon Opener above Point Arena – a 40-hour, one-way transit for the “BONNIE MARIETTA”- is as good as expected, but just too far to help any dockside fish sales.

Meanwhile, Captain Mark has been helping around the restaurant making sure the quality of our seafood is up to par and as good as should be expected. We’re always happy to have the Captain on board!

This weekend could be a busy one! We wish you all safe traveling and good company this Labor Day.

Until Next Week….

Thursday 25 August 2005

Ahoy Mates!

The end of August is fast approaching and sadly, summer is coming to an end. Many of you (or your kids!) will be returning to school once again. (And if you're a Cuesta student, your summer ended almost two weeks ago!) We would like to say "good luck" to all you parents, teachers and students in the upcoming year.

This is also the time of year when the fishermen should be catching lots of albacore. So, we are still holding our breath in anticipation of that! Now about salmon...the closest is north of San Francisco at Bodega Bay. Even if Captain Mark were to make that long voyage, he's not guaranteed salmon...it's kinda like supply in demand, the demand is high yet unfortunately, the supply is lacking!

With that said, we have no fish for you and will not be conducting dockside sales this weekend.

We're very sorry, but don't worry, you can still dine on fabulous fresh fish at Tognazinni's Dockside Restaurant! (Always a plus in my book.) Late this afternoon we've been privileged to some freshly caught Petrale Sole, Lingcod and Rock Fish. Brought to you by the one and only Captain Bill Diller off his fishing vessel, the "MOLLE". Chefs Antonio Landin and Joel Perez are sure to cook them up in a variety of mouthwatering ways. Come on in and give them a try!

Did You Know...

The lingcod (which we're featuring FRESH at the restaurant) has a large head, large mouth, and large teeth.(All in all, sound pretty large!) Its elongate body tends to narrow towards the tail. It has one long dorsal fin with the spinous and soft-rayed parts separated by a notch. (For those of you who don't know fish lingo, basically it means that about 3/4 down the lingcod's top fin, there is an indentation making it look like two fins, but really its just one.)

Its body coloration ranges from dark gray, brown or a greenish color on the back with varying degrees of mottling or spotting present along the upper back. Ling cod are capable of reaching up to 5 feet in length.

You can usually find lingcod along the Pacific coast from Baja California up to the Gulf of Alaska; although most abundant from Pt. Conception, California to Cape Spencer, Alaska.

The lingcod has been found to be an important commercial species in Washington, Oregon, California and Alaska. In Puget Sound, lingcod is the eighth most important commercial species. In addition to its commercial value, lingcod is a highly valued sport fish because of its large size and excellent taste.

Now you know!

Always a pleasure to hear back from you and we'll talk to you next week!

Thursday 18 August 2005

Ahoy Mates!

Hope everyone’s week has been going well and your weekend is even better! Last Saturday's fish sales went great, and very fast.

There has been a little sign of albacore earlier in the week and tonight, Virg’s Sport Fishing is sending out a boat to do a little scouting. As far as salmon goes, there have been 10-20 a day just off San Simeon Lighthouse. Twenty a day for the lucky fishers and ten for the unlucky. Up in Monterrey Bay, the guys are in the same boat with up to twenty a day. So I didn't miss much by letting this week pass without any effort. However I am anxious to get out and about this next week. We will keep you posted, and I have been able to catch up on things here at home.

So of course, we will NOT be conducting dockside fish sales this weekend.

Try not to be too disappointed, because at Tognazzini’s Dockside Restaurant we continue to have Captain Bill Diller and the “MOLLE’S” famous Petrale Sole! I know for a fact that some of you come to the restaurant specifically seeking the fabulous, delicate fish! Along with Petrale, we are also proud to have Craig and Marlyse Barbre of the “PREAMBLE’S” California King Salmon – served up in a variety of delicious ways that are sure to be pleasing to your taste buds!

Bonnie has asked me to explain the situation that caused me to spend 3 weeks in dry-dock with the “BONNIE MARIETTA”. Without any excuse I fell asleep at the wheel!!! It was early afternoon, and I wasn't even that tired! I was about 4 miles below Phieffer's Point and hugging the beach so that when I got abeam of Phieffer’s I could slide into the small but comfortable anchorage there. My watch alarm was on, (an alarm that can be set at up to 30 minute intervals to help keep one awake) but I miss calculated the distance I would travel, in the 30-minute cycle I had it set for. I awoke to the crash of my starboard outrigger smashing into a 30-foot tall rock, and before I could get the “BONNIE MARIETTA” slowed down the starboard bow also took a hit. In reverse I had NO power until I pushed the throttle to maximum, and only then did she respond. As I backed away it felt like a pinball game, as we bounced off several submerged rocks, but when I was clear, I threw the anchor, accessed the damage, and called the Coast Guard. I was taking a little water in the lazerette, but my automatic pumps where keeping up. Two and a half anxious hours later the Coast Guard was on location with a 47 footer out of Monterey, and the rest in history. Yes, I am disgusted with myself, but I can only hope this slice of humble pie has taught me a lesson that, thank God, both the “BONNIE MARIETTA” and I survived. We do have the propeller on display at Dockside, so every time I walk by it I will be reminded. Come in and check it out!

As always, we hope the rest of your week is relaxing and enjoyable and that your weekend is great!

Thursday 11 August 2005

Good news...the BONNIE MARIETTA went back in the water on Monday, August 8th, and everything is in ship-shape! The guys up in Monterey took really good care of him and did a fabulous job with all the repairs! Although the past 3 weeks were very stressful, we made some new friends up there and had some relaxing weekends playing tourist while we had to wait. It just goes to show you can always find something good out of something bad.When the Capt. left the port of Monterey, he was greeted by a large pod of Risos Dolphins, most definitely a sign of GOOD LUCK!

During the week, Capt. Mark has been fishing up in that area and anchoring in the evenings in either Monterey Bay or Santa Cruz. In fact, the Capt. was telling me he was close enough to see the sparkling lights of the Boardwalk and hear the laughter of the many kids (young & old), enjoying the rides.

Unfortunately, the Salmon fishing has remained very slow during the last several weeks while we were in dry-dock and it hasn't improved much.

Fortunately, Capt. Mark has managed to locate about 60 fish (around 900-1000 lbs), and although that's not much, we are excited and happy to have them aboard!

It will be a 15-hour ride home for the Capt. and although he does not have a very big catch, he has decided he has been gone long enough and will be heading home tomorrow. It would be nice if he finds a few more fish on the way home!

Nonetheless, we are planning to conduct our Dockside Fish Sales off the BONNIE MARIETTA on Saturday evening, August 13th, at 5:00pm. The average fish weight is between 10-15 lbs and our price remains $4.25/lb whole fish. As always, the Capt’s. fish are all bled, gutted and gilled. We are happy to provide free custom cutting and ice.

We want you to know that this week’s fish supplies are going to go very fast and we are sorry the we don't have more! On the upbeat side, come on down to the restaurant as we always have plenty of fresh fish supplied by our local fishermen. Our kitchen supervisor, Joel, will offer a variety of ways to serve them and I’m sure you’ll find at least one of them pleasing!

We are patiently awaiting the arrival of a commercial volume of Albacore and shall keep you posted weekly with our updates.
Thanks for all you’re support the past couple of weeks and we appreciate all the comments!

Thursday 04 August 2005

Repairs to the “Bonnie Marietta” have been coming along great! Although the tedious work with the fiberglass has slowed things down a bit, it’s better to be safe than sorry, especially when dealing with the structure of a boat.

With that said, we are sorry to have to say once again that there will be no dockside fish sales this weekend from the BONNIE MARIETTA. The word around is that fishing has been slow all over and other fishermen have only been catching about 10-15 fish a day.

In order to go towards better fishing one would have to travel a 40-hour, one-way trip to Fort Brag. That’s 80 hours total, round trip! On land it wouldn’t be so long, but when you’re out at sea, things take a little longer and a little more patience is necessary.

We do have some good news though and that is that we’ve been lucky enough to purchase this year’s first of the season FRESH Albacore from Captain David Rose of the “Nikki J”. They’re just little “peanut-sized” fish, but delicious nonetheless. Along with the Albacore, we also purchased some of his FRESH California King Salmon.

In addition, we have purchased FRESH California King Salmon from Captain Brad League of the “Sierra C” and also some from Captain Joe Nungary of the “Michael Two”. That’s not all! Captain Bill Diller came in today and he’s supplied us with more of his FRESH Petrale Sole, Ling Cod, and Rock fish. (All of which are featured here at Tognazzini’s Dockside Restaurant!)

So even though we are not personally selling salmon off the “Bonnie Marietta”, we do have an abundance of FRESH local fish served up in some really tasty ways at the Dockside Restaurant. We hope you’ll come in to give them a try and tell us what you think!

As always, we hope you’re weekend goes well and you’ll hear from us next week!

Thursday, July 28, 2005

Captain Mark’s anticipation to get back in the water this week has since evaporated. However, he continues to be optimistic due to how well work on the “Bonnie Marietta” has been proceeding. He assures us that everything is on schedule, and, barring any unseen hang-ups, launching early next week seems realistic. Your concerns for the “Bonnie Marietta” have been greatly appreciated and when the Captain returns, he will want to give you the details of what happened. However, let me assure you that he is doing just fine and the “Bonnie Marietta” is one TOUGH boat! For now, let’s just say a collision with rocks is the bad news, and the good news is that it could have been much worse.

Captain Mark continues to receive fishing updates from his running partners, but the news has not been good as the fishing continues to be slow. Hopefully, things will pick up when the “Bonnie Marietta” returns to action.

Flat oceans here at home has enables Captain Bill Diller of the “Molle” to keep us supplied with fresh Rock fish, Ling cod, and of course, one of my favorites, Petrale sole. You’ll have to come by the restaurant to try them for yourself! I’m off this afternoon to visit Mark in Monterey for a couple of days. We miss each other, and he needs his dog fix! Our yellow labs, Korea and Montana, will be accompanying me on my trip north.

Stay tuned next week for more information!

21 July 2005

Ahoy Mates!

Captain Mark and the Bonnie Marietta are still hauled out of the water up in Monterey. The untimely repairs are being completed at a good pace, but as of today, there will be no dockside fish sales this weekend and most likely not next weekend either because the Bonnie Marietta will not make it back into the water until the end of next week.

Although the ocean has been very flat, the water has been warming and producing only isolated numbers of salmon and the fishing conditions have not been favorable. That’s not really good news but it makes us feel better right now while the boat is disabled.

Here at Tognazzini’s Dockside Restaurant we have some great fish specials….

Petrale Sole caught by Captain Bill Diller of the “Molle” and Captain Mark Tognazzini’s Wild California King Salmon. Wait ‘till you see (and taste!) what Chefs Joel and Antonio can do with these fabulous fish!

14 July 2005

Ahoy Mates!

Captain Mark left on Wednesday in route north towards better fishing grounds. Unfortunately, the weather and the Captain disagreed and the “Bonnie Marietta” ended up in the port of Monterey this morning for some unexpected repairs. Hopefully, this will only take a week. So much to our dismay, there will be no dockside fish sales this weekend.

On the bright side, our local newspaper, the Sun Bulletin, put out really nice article about Captain Mark and the “Bonnie Marietta”. If you were in line last week, your picture just might be in the paper. If you haven’t yet seen it you might want to pick up a copy. (Or, if you’re running low on quarters, come into the restaurant where we have one on display!)

So, although Captain Mark will not be selling any salmon this weekend, the restaurant is proud to have freshly delivered Petrale Sole, Ling Cod, and Rock fish, brought to you by Captain Bill Diller and “The Molle”. He will be in port tomorrow morning (Friday), and unloading at the Fisherman’s Warf directly behind the restaurant.

Come dine with us and you could expect to enjoy delicious fresh fish cooked up by our very own Chefs, Clint and Javier!

We hope you have a great weekend and we’ll be sure to have a new update for you next Thursday.

5 July 2005

Ahoy friends,

BONNIE MARIETTA will conduct sales starting this Thursday, July 7, @ 5:00 PM, and continuing Friday, July 8, @ 8:00 AM. Until dark on Thursday, and until sold out on Friday.

Captain Mark reports good fishing with 4000 pounds of Fresh California King Salmon aboard. Best trip of the season, and the Capt. feels blessed to have located these salmon well short of where he intended to go. He also says if you like them big now is your chance, as the average should push 14.5 to 15 pounds. Of course that means some smaller and some bigger, overall a very nice grade of fish.

The demand will remain strong, but we will only be able to cut and sell around half the fish on Thursday evening, so the Capt. says that we will hold over 100 fish for Friday, AM. This should enable most to have a good chance at getting the fish of their choice, but as always, you know the worm, and bird story! When in doubt call the boat at 441-1451 as we may be around Friday longer than one might think.

The price remains at $4.25 per pound for the whole fish, and as always custom cutting, and ice are free of charge. See you at the BONNIE MARIETTA.

PS outfall the captain spoke of in last posting was the sewer, not Duke's

23 June 2005

Friends,

After a glimmer of hope last week, salmon fishing took a downturn this week. Although my efforts were limited due to a commitment earlier this week, and a small craft advisory, (windy and rough) reports from a couple of friends who ventured out were bleak. There was a little action on Saturday and Sunday, about 5 to 15 fish. However, Monday through today brought single digit scores (with some zeros thrown in to really add insult to injury). We anxiously await our re-opener above Point Sur. Though it will mean long transit times for myself and the Bonnie Marietta, local single digit scores does both you, and I, no good. Things could perk up again locally, but of course, only time will tell.So for this Saturday, there will be NO DOCKSIDE SALES.

Recently many have asked about a large ship offshore Morro Bay. It’s amazing what I hear people think it is and why it is here! But the real reason is to inspect existing fiber optic cables. Many will remember the Bonnie Marietta's involvement in the installation of this web of transpacific cables. In agreement with local fishers and the State Land Commission every several years the cables will be inspected, and as much as possible, kept buried out to 1,000 fathoms. (Except over hard bottom)

Again, we would like to remind you that in an effort to expand the camaraderie shown while waiting in the fish line at the Bonnie Marietta, our web page is providing a venue for our loyal friends to share their favorite fish recipes. The focus is on salmon and albacore, but absolutely feel free to include any fish recipe you would like! Just go to http://www.bonniemarietta.com/ , click on "Cook's Corner", scroll down to the bottom of page, and either click on "Submit a Recipe," or "Review a Recipe." You should find it very user friendly, (I know because even this computer challenged person can do it!) Of course, for those who do not have access to the Internet, you may submit a hard copy to us. We have recipe submission forms available at both The Dockside Restaurant and at the Bonnie Marietta. We still have plans to produce a printed version of the recipes, but it is on the back burner for now.

Until next week…

16 June 2005

Good News Mates!

As the Captain mentioned last week conditions improved, enough so that we have the pleasure of letting you know we will be conducting dockside sales this weekend Saturday, June 18th starting at 8:00 am.

The week brought increasing better weather each day, but the fishing did slow as the week progressed. Maybe rough weather biters? He will fish again tomorrow but unless catching improves from the action he experienced today, he may not add to much to the 1200 to 1400 pounds he has on board as I write this. That means with the lack of fish the last few weeks the demand will be strong, and we believe that if you not in line by 8:00 am or even earlier you may not get a fish. Hard to judge but the demand will remain strong.

There continues to be lots of humpback whales, with their calves. The Captain mentioned that the numbers of humpbacks the last few years is as many as he has ever seen in his 35+ years on the ocean. The increasing numbers have meant several close encounters with several of the Captains running partners, but so far he has remained clear of any problems. One can only imagine what can happen when the encounters are too close!

9 June 2005

Ahoy mates,

Looks like we finally got a little break in the weather! There is still a lot of wind but the fishing conditions are getting better. As of this morning, the Captain is back out fishing. Today he was successful in catching a few fish, but as of this evening, it is not enough for us to conduct dockside sales this weekend. Be assured, he is making every effort and we will be offering fresh salmon again soon! This is just another week of testing his patience.

During the day, Captain Mark tells me that he saw a Harbor Seal trying to eat a Ratfsh! He said the poor seal was trying to choke the darn thing down - he had never seen one do that before! Did you know that ratfish are brown or grey with white spots and are flat with a duckbill shaped snout that contains incisor shaped teeth?! They have large eyes and a prominent, venomous spine at the edge of their dorsal fin. Their skin is smooth and scaleless, which gives off an iridescent, silvery sheen. They grow up to 97cm in length and live in the sand and mud bottoms and sometimes the rocky reefs. Ratfish swim slowly across sand in search of prey. They crush clams, crabs, and shrimp etc. in their incisors. Food is located primarily by smell and they use their pectoral fins for locomotion. Divers beware; although they move slowly and it's quite possible for you to get close to them...they can inflict a mildly toxic wound!

2 June 2005

There was some reasonably good fishing that took place early this week up around Pigeon Point, but that is about 17 to 18 hours travel time for the BONNIE MARIETTA. However, because of this season’s regulations, that area is closed as of June 1st and will remain so until July 4th. As a matter of fact, the commercial salmon fleet can only fish from Point Sur south, which leaves the entire California salmon fleet a very limited area to work in during this month. As of tonight's posting there has been very limited fish in this area. As always, we hope for some more fish to set in within our open area soon.

On the bright side there are some excellent conditions from Point Estero (above Cayucos) all the way to Point Arguello (Lompoc) with dark water, water temperatures in the low 50's and lots of feed (mostly anchovies). Many humpback whales can frequently be seen and often this whale activity means they are feeding on plankton, which is what supports the bait fish that the salmon are looking for.

Captain Mark had mentioned some of the closures in an earlier e-mail this past April, and although he may have explained it in a more detailed way, in layman's terms .......this season (as in all seasons) is regulated by our government. Back in 2002 the government elected to divert water from the Klamath River for irrigation. Even though they were warned it would kill the vast majority of young salmon in the river, they did it anyway. California salmon seasons are based on the weakest run. Therefore in efforts to make up for the action they took 3 years ago, they are shutting down all commercial salmon fishing in areas that may catch a 2002 Klamath survivor. Too bad, because the damage has already been done. Now the projected record run of over 1.5 million Sacramento fish is off limits until July! *Heavy sigh*

Anyways, right now Captain Mark is exercising his patience because there is nothing else he can do. Just remember we have a lot of season ahead, and we will have salmon again!

In closing, we would like to touch basis with you new comers to the "Fish-List", reminding you all that we send out weekly updates (usually on Thursdays) fish or not, rain or shine. If you do not receive an e-mail from us it would be because of some type of computer glitch which we are working on. For the past ten or more years we have been using AOL......although they are user friendly, we have recently received some expert help and are gradually converting over to MBTOG@Bonniemarietta.com.

Salmon Salutations, Happy Graduations!

6 May 2005

Did you know the navigation channels of Morro Bay are afflicted with deposits of sand and silt, a phenomenon called "shoaling" ? This has been occurring since the northern access channel to the Pacific was closed by a harbor improvement project in 1933. Nevertheless, the harbor needs to be dredged. Some of you may have noticed the new vessel in town? The Yaquina...

The Yaquina was designed by the U.S. Army Corps of Engineers and constructed by the Norfolk Shipbuilding and Dry-dock Corporation of Norfolk, Virginia, in 1981. Delivered to Portland District in 1981, the Yaquina helps to maintain the entrance bars, rivers and harbors on the California, Oregon and Washington coasts. Because of its size, the Yaquina is particularly well suited for dredging the smaller, shallow coastal entrances.

The Yaquina is automated for operations with an unattended engine room and semiautomatic dragarm handling system. Sophisticated instrumentation allows constant production monitoring and enables the dredge crew to maintain maximum dredging efficiency 24 hours a day. The dredge normally works continuously, tying up eight hours or less per week for fuel, water, supplies and maintenance. The Yaquina's crew consists of 40 civil service mariners. The crew is divided into two operating tours, each of 20 men and women normally alternating on an 8-day-on/6-day-off schedule.

Have a safe Memorial Day weekend!