ws Nautical Ne Environment
the currents, settle, and grow, but something this involved can take several years. Dungeness have to grow to 6 1 /4” to be harvestable, which can take four to five years. Crabbing seasons for the remainder of Puget Sound are still being decided by state and tribal co-managers and will be announced as we go to print at the end of May. More information on crab seasons, license requirements, catch record cards, and more can be found on the Washington Department of Fish and Wildlife website at wdfw.wa.gov/fishing/ shellfish/.
Crabbing Closures
By Eva Seelye
Marine areas 11 and 13 will remain closed for recreational, commercial, and tribal crabbing this summer, announced the Washington Department of Fish and Wildlife (WDFW). Marine Area 11 includes Tacoma and Vashon Island and Area 13 is South Puget Sound. Pre-season test fisheries reported a low population of harvestable Dungeness crab in these two areas, falling below 88 percent
in Marine Area 11 and 90 percent in Marine Area 13 in the 2014-15 season. Reports from recreational crabbers seem to support these findings according to WDFW. Puget Sound shellfish manager of the WDFWF Bob Sizemore states, “We are taking this step to protect crab in these areas and allow the populations to rebuild.” They are hoping that crab larvae from other thriving Puget Sound populations will float south with
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Cocktail of the Month
Planter's Punch
Nothing quite hits the spot on a sunny day on the water than an ice-cold glass of a good punch. The Planter’s Punch has been found on beach-themed menus for generations, but it’s worth noting that dramatic variations exist. Different fruit juices as well as flashy garnishes are ubiquitous, and if you see the bachelorette party across the bar cheering over an extra-large Tiki head glass with a towering fruit salad as a garnish, you could be looking at the house’s take on the classic. What we have here is the bedrock recipe from the International Bartenders Association (converted from centiliters). Experiment to make your own perfect punch and feel free to expand the recipe to make pitchers of your creation in advance.
Ingredients • 1 1/2 oz. dark rum • 1 oz. orange juice • 1 oz. pineapple juice • 2/3 oz. lemon juice • 1/3 oz. Grenadine • 1/3 oz. simple syrup • 3 to 4 dashes Angostura bitters • Garnish: Cocktail cherry and pineapple on a toothpick (mint sprig also common)
Make the Drink Directions: Add all the ingredients, except the bitters and garnish, into a shaker with ice. Shake vigorously, then strain into a Collins glass (ideally) over crushed ice. Top with the bitters and garnish. Enjoy! We’re thirsty for more recipes, so send yours on to editorial@nwyachting.com for a chance to appear in the next issue. 26 NORTHWEST YACHTING || JUNE 2018