Lake
AlmanorIt's late summer and a long way from the beginning of lobster season in October. I rarely freeze lobster (a lot of taste is lost over time), and it's been many long months since I've tasted my favorite dish. By this time I am also sorely missing the thrill of the hunt that comes with diving for lobster.
Late summer is also a time when many of us head for the mountains for a family camping and fishing outing. There is nothing like a lakeside campsite. The only problem with this diving obsessed individual is that you can't get me near a body of water without me having stick my masked face in it.
A few summers ago, in a distant lake, I discovered crayfish (a.k.a. crawdads). Knowing, from my days in Louisiana, that they were quite edible, I gave pursuit. While grabbing the six-inch buggers was not quite the same as grappling with one-to two-foot long ocean-going lobsters, the thrill and fun was similar enough to pacify me until lobster season in the fall. And the taste! Unlike muddy Louisiana crawdads, California mountain crayfish were as close to lobster as I'd ever experienced. I was hooked.
Now not all California lakes contain crayfish, and some have more than others. Lake Almanor, in the shadow of Mount Lassen, is filthy with them. Lake Almanor is certainly not one of California's most well known lakes, especially not for diving. Lake Tahoe also has crawfish. But while the waters are crystal clear, the most popular dive sites are often crowded, and the crayfish have been considerably thinned out.
Last summer we were to have just driven by Almanor on our way to Tahoe but, captivated by Almanor's beauty, we decided to camp the night. Very early the next morning I slipped into my wetsuit lakeside. I was nearly alone accept for the few puzzled looks from early morning fisherman. One guy knew what I was doing. He pulled his trap from the lake, filled with crawfish. "Make great bait." I agreed, especially for divers. I did get an odd look when I told him I was going to eat them.
Lake Almanor is a large reservoir, 13 miles long and covering 28,000 acres. Much of its shoreline, however, is private. This is not much of a problem as crayfish seem to be almost everywhere there is rocks. A large public campground on the southeast end of the lake is a good a place as any.
Lake crayfish congregate around and under shallow boulders. There is no need for scuba as most are 15 feet or shallower. Many are in less than six feet of water. Only rarely do they show themselves. You need to overturn small boulders to find them. Hunting technique is simple. Turn over a boulder and grab with gloved hand. Almost every boulder will hold a crawdad but rarely more than just one. Crawfish, unlike lobster, have claws. They can and will pinch. A sturdy pair of gloves, however, ward off almost all painful attacks.
Concentrate on the big ones. There is no one place to grab them, just pin them to the bottom and wrap your fingers around them. Like lobster, they swim backwards. Shove them into your bag tail first. They like to hide in the cloud of stirred silt when you pull up the boulder. Let it settle and odds are they'll be waiting for you. Older children who can free-dive, by the way, find crawdad-grabbing a barrel of fun.
Lake Almanor's water is fairly clear with visibility averaging 15 feet in the late summer. Submerged springs and snowmelt keep the waters clean. Afternoon winds stir up waves and the bottom, so try diving in the morning. Move along the shore in your search as you're likely to stir up the bottom, temporarily reducing visibility. Surface water temperatures run between 60 and 65°F in the mid-to-late summer. Don't venture far from shore as fisherman in power boats are not used to divers in this lake.
In
a matter of 35 minutes I had a two dozen good-sized crayfish. There
is no limit and I probably could have easily grabbed another 25.
There is no Fish & Game size or bag limit. A dozen is a good
snack for the average person.
Our lunch that day was to start with a crayfish appetizer. Cooking is simple. Bring them to a boil. Simmer for a minute or two, and remove from heat. I like mine with melted butter (lobster junkie). For a more "Louisiana" taste, you can spice the water. The taste is remarkably similar to lobster. To eat, pull the tails from the body and peel away the shell much the same as you would eat "peel & eat" shrimp. The claws also contain tasty morsels of meat. And if you really want that "Louisiana" flavor, suck the heads!
Dive Spot At - A - Glance
Location:
Lake Almanor, Plumas County, southern Cascade mountain range. Take
Hwy. 36 out of Red Bluff. South on 89 along the lake takes you to the
campgrounds. Easiest public access with good facilities is southeast
corner of the lake off the campgrounds. Day-use facilities available.
Access: Easy lakeshore.
Depths: 15 feet or less (don't bother with scuba)
Skill level: All.
Hunting: Crayfish.
Facilities: Great campground on beautiful lake (415-973-5552)
Dale Sheckler is editor and publisher of California Diving News.