Recipes & beyond — the back of the book earns its keep
Seafood recipes
Fresh-caught cooking for what you actually bring home — bass, perch, crappie, bluegill, trout, clams and crab, in the guide's own pirate-kitchen voice.
Razor clamming
Approved digs, minus tides, the 15-clam rule, and the hour or two before low tide when a dig is won. Always check toxin clearance first.
Saltwater dock crabbing
Grays Harbor and Westport crabbing, in its own full chapter — ring nets, flood tide, and the patience to let the pot work.
Salmon & sturgeon
Grays Harbor salmon fished the way locals fish it, and catch-and-release sturgeon — each in a full chapter of its own, with the rules flagged for checking before you keep anything.