SNOHOMISH, Wash. — Disclaimer: This episode is an encore presentation of KING 5's Evening.
Fish are not biting today on the Snohomish River. Water's too high and muddy.
But Andy Gibbs has something big on the line. In fact, it's a 25-pound halibut.
Well. Okay. It's PART of a 25-pound halibut.
Andy's Fish House is a fixture in the town of Snohomish: It sits right next to a bridge that spans the river.
And serves fresh fish. Delivered by person, or by pole.
This 'cook and release' practice began back when Andy's dad owned the place.
"About 10, 12 years ago, my dad, he went out, someone ordered some crawfish, about 10 pounds of crawfish, and they were in a boat, they're like, ‘Can you lower it down for us?’ He's like, ‘Yeah I can do that.’ Went out, put a hook on a bag, and dropped it down to the boat." Andy said
It caught on.
"Then is just started, people just started calling during fishing season, started dropping fish down off the bridge."
Andy, who owns this place now, cooks up a mean batch of halibut...and continues the tradition.
"Give me a call when you're upriver, downriver, then give me about 10 to 15 minutes, and then we'll link up underneath the bridge there."
Andy's Fish House serves fresh fish delivered by person...or by pole
He uses a rod and reel that belonged to his granddad.
The irony of putting cooked fish back on a fishing rod, to lower down to folks who are fishing, isn't lost on anyone here.
“If you're not catching any fish, you can still catch a meal," he laughed.
And considering the cost of a boat, a license, and gas, landing cooked fish for 16 bucks is a pretty good deal. Especially considering there’s no delivery charge for food by the pole.
“Nope. Gratuities not included, so you can tip accordingly.”
So now you know this locals-only secret: If you go fishing on this stretch of the Snohomish – you're guaranteed to catch something tasty.
Andy's Fish House is located at 1229 1st St Snohomish, Washington 98290 (360) 862-0782
Disclaimer: This episode is an encore presentation of KING 5's Evening.
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