On Sunday, Coastal Rovers, John Foss, Michael Thomas and I were at Golden Gardens Beach in Ballard for the 3rd Annual Puget Soundkeeper Community Oyster Roast with the folks from Taylor Shellfish. John Foss scored some local Coonstripe Shrimp (nearly 40 pounds!) and marinated them in Mae Ploy(sweet garlic chili sauce) Fishtale Soundkeeper Organic Pale Ale and Tony Chacere's Creole Seasoning, then tossed them on the BBQ. Watch the video!

Coastal Rovers: Coonstripe Shrimp on The BBQ from Coastal Rovers on Vimeo.

AS many seafood experts and cooking mavens (like Mark Bittman) have observed and recommended, Americans need to eat less big fish and more little fish. We need to eat lower down on the food chain. Fish like Anchovies are sustainable, and delicious. Coastal Rover John Foss explains how you clean an anchovy, and the the delights of eating a whole one fried in batter.

How To Clean An Anchovy from Coastal Rovers on Vimeo.

It's July, and after a long needed sabbatical, Coastal Rover John Foss returns to the interwebs. After a long winter of electricking in the deathly shipyards in Seattle, Dungeness crabbing in Puget Sound and the Straits of Juan de Fuca, and a torridly hot spring in Hawaii researching Sustainable Sushi, it's time to go fish for Sockeye Salmon in the Bering Sea, and show you all of our BBQ tricks.

Here are some quick videos we shot while in Hawaii.