Searcher Sportfishing | San Diego Long Range Fishing
Searcher Sportfishing offers premier San Diego Long Range fishing trips departing from Fisherman’s Landing in San Diego, California. Join Captain Mike, Chef Josh, and the Searcher Crew on our 95-foot double-planked mahogany wood sportfishing boat for 2-day to 8-day long-range trip to offshore fishing locations in Southern California and Baja California, Mexico, targeting tuna, yellowtail, wahoo, dorado, and more.
View Searcher’s 2026 & Partial 2027 Schedule
Searcher is docked at Fisherman’s Landing, 2838 Garrison Street San Diego, CA 92106.
Interested in chartering a trip, send an email, office@searchersportfishing.com or call the office, 619-226-2403.
For the latest Southern California fishing reports check out Fisherman’s Landing YouTube Page. If you have tackle questions, give Fisherman’s Landing Tackle Shop a call, 619-221-8500.
Trip Report
In the Galley with Chef Charley – Tuna Steaks with Red Onion Salsa
Searcher Chef Charley Erichsen has been watching tuna come over the rail – and he’s been dreaming up some delicious recipes to get that tuna onto the plate! He recently sent in this flavorful recipe including a fresh red onion salsa. Don’t freeze those tuna steaks, enjoy them now, as if you were dining aboard Searcher!
SEARED TUNA STEAKS with CHARLEY’S RED ONION SALSA
INGREDIENTS
4 tuna steaks (6 to 7 oz)
1 tsp of cumin seed that has been toasted and crushed
1 good pinch of red pepper flakes
Juice and zest of one lime (separated)
4 TB of good olive oil
Salt and ground black pepper
Fresh cilantro
For the Salsa –
1 med to small red onion, small diced
7 oz of red or yellow cherry tomatoes, rough chopped
1 avocado that has been pitted and diced small
2 kiwi fruits (peeled and diced)
1 red jalapeño chili pepper, seeded and diced small
0.5 oz freshly chopped cilantro
6 fresh mint sprigs,leaves only, chopped
1 to 2 tsp of Fish Sauce
1 tsp of molasses
Method:
Wash the tuna steaks and then pat dry. Sprinkle with half of the cumin seed, pepper flake, lime zest, salt and pepper, drizzle half of the olive oil and let marinate for approximately 30 minutes.
Make the salsa. Mix the onions, tomatoes, avocado, kiwi fruit, fresh red chili pepper, chopped cilantro and mint. Add in the reserved cumin seed, the rest of the lime zest and half of the lime juice. Season to taste with fish sauce and molasses. Allow flavors to combine for 15 to 20 minutes and then re season as necessary.
On a pre heated grill or cast iron griddle, cook the tuna steaks 1 and a half to 2 minutes per side to achieve a rare steak. Remove from heat and serve garnished with the salsa and a fresh cilantro sprig.
Captain’s Blog
October 26 day’s end report
Howdy anglers: We had some action on wahoo this afternoon and we’re gonna be here tomorrow to try for some more. Here is a wahoo caught by Armando Saldivar, his first wahoo too! 
Our weather is nice still, wish us luck tomorrow!
Capt Aaron and the Searcher crew
Searcher Crew
Searcher Crew Profile
Captain Steve Savage
more profiles
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Did You Know?
Searcher Offers 12-Day Whale Watching Cruises & Guided Tours!
As you’ve experienced and enjoyed being aboard the Searcher, fishing and spending time with our crew, we’d like to introduce you to another type of trip we offer, Whale Watching through Baja.
We have a 12-day cruise and guided tour from Fisherman’s Landing in San Diego to Cabo San Lucas, B.C.S., Mexico, scheduled for February 6 – 17, 2027. We would be thrilled to share one of the most exciting wildlife destinations with you, guided by our expert leadership team.
This is the perfect opportunity to not only spot gray, blue, fin, humpback, sperm, Bryde’s, and pilot whales but also sharpen your photography skills!
For more details, view Baja Whale’s website www.bajawhale.com
Review the detailed itinerary and additional trip information:Â Baja Whale Tour Itinerary
If you have any questions, please feel free to email searcher.tours@bajawhale.com or call 619-226-2403.
Tackle Tip Thursday
What Our Anglers Say
Cancellation Policy
If you cancel and we are able to rebook your spot, or if we receive your cancellation more than 120 days prior to departure, your deposit is refundable less a 10% cancellation fee based on the trip price.
If you cancel less than 120 days prior to departure, the trip is non-refundable unless the spot is rebooked. If the spot is rebooked, a refund will be issued less the 10% cancellation fee based on the trip price.
No refunds will be issued after the trip departs.
We recommend purchasing trip insurance to help protect your vacation investment in the event you need to cancel your trip. For pricing, benefits, and assistance from an agent, please visit Safari Global Travel. https://safariglobaltravel.com/
All trips require a valid passport book or passport card. Cancellation due to not having a valid passport book or passport card is still considered a cancellation and is subject to the same cancellation policy outlined above. Passport books or passport cards must be valid for the duration of the trip and will not expire during the duration of the trip and must meet the Mexican immigration requirements. Please verify your passport expiration date and ensure it meets all travel requirements before making your deposit.
All passengers are required to carry a valid passport (Passport Book or Passport Card) for all trips. Trip itineraries and fishing locations are subject to change based on weather, fishing conditions, and operational needs. Failure to possess a valid passport does not exempt a passenger from the cancellation policy.
Passengers are responsible for ensuring their passport is valid at the time of travel and meets all applicable U.S. and Mexican entry requirements. No refunds will be issued due to a passenger’s failure to provide the required travel documentation.
If a trip requires Mexican immigration documents (such as an FMM or similar visitor authorization), a valid passport or passport card is required.