Fishing Plans 2016
Rivers Inlet is still is the premier destination in the world to catch chrome bright, hard fighting trophy chinook/king salmon on light tackle. Longtime guest Aaron McV. proudly hangs on tight to his 58 pounder.
With spring break coming to an end, families will be preparing for the graduations, sports activities, & summer holidays. For those of you who have not already made your 2016 fishing plans, don't forget that a trip to the Rivers Inlet Sportsman's Club is a gift with so many memories attached that they will last a lifetime. In today's topsy turvy world, where else will you find an area more peaceful than Rivers Inlet. All you need to do is pack some personal items, find your way to Vancouver, & you are all set for a wonderful fishing adventure in beautiful British Columbia. The Seair Cessna Caravan will carry you over the coastal mountains to land in less than two hours on the central coast at the Sportsman's Club where you'll be met by our incredible staff. As our regular guests know, you'll need to be at the Seair Seaplanes at Vancouver's South Terminal at 9 am. So, book yourself into one of the hotels with special rates for our guests. This link tells you all you need to know:
Over the past few seasons, we have seen steady returns of salmon & halibut to our fishing areas around Rivers Inlet. We are fortunate that our guests can fish close to the lodge for trophy chinook/kings or venture on a 20 minutes ride to Calvert Island where the coho/silvers tend to congregate. The halibut holes are close or further away towards Cranston Point. This means that you are able to easily come back to the lodge for a break whenever you want.
If you have been reading our newsletters, you will know that Simon has been out & about recently. Thanks to all our guests who went over to meet him at the Barrett-Jackson in Scottsdale & the sportsman's shows in Long Beach & Del Mar. It's always good to keep in touch with all of you now that you are part of the Sportsman's Club Family.
As the fishing season approaches, our staff is getting anxious to get back to the lodge. For many of them they have worked hard over the winter at college, & now they are ready to spread their wings & get back to a very different kind of work - looking after the lodge & our guests. Over the 32 years running the lodge, owner Barbara Kelly has had many proteges, & is proud to tell everyone that one of them is completing her internship as a medical doctor & will join a practice as a family doctor in the fall. She tells everyone that working at the Sportsman's Club changed her life & gave her the confidence & courage to reach for higher goals.If you have not booked you trip with us or you have questions about your trip, & your goal is to have a memorable fishing holiday, call Cathy today & she'll fix you up with some dates & you'll be set.
CATHY DREW: 1 (800) 663 2644 or Email - firstname.lastname@example.org
You Gotta Try It!
One my third trip to Rivers Inlet/Sportsman's Lodge I was able to bring my son Devin. First time for him salmon fishing & he had a blast. After several decent hookups & getting his technique together he reeled in this one. When it took the hoochie his rod loaded so hard it almost jumped out of the holder. Picking up the rod he realized he was in a different class of fish & he was in for a challenge. He did well though & when it got close to the boat I yelled out, "I'm gonna need a bigger net" & you should have seen the guys on other boats around us take note. Too funny. After landing it a couple of near by boats, from other lodges, came over and asked what we were using & Devin told them we were trolling a Red Devil at about 10'.
Ha on that. Not sure if they took us seriously but we tried to keep a straight face. Weighed in at 38 lbs.
My fishing buddies & I are returning again this summer & very much look forward to wonderful treatment extended to us by the entire staff. The accommodations are great, the food is better & the fishing is, well,
you gotta try it!
Recipe - INGREDIENTS
Cod/Halibut (&/or any white fish) With Lemon, Green Olive, And Onion Relish
-1/2 small red onion, very thinly sliced into rings
-1 teaspoon kosher salt plus more
-1/2 cup Castelvetrano or other brined green olives (about 24), coarsely chopped
-2 tablespoons drained capers, chopped
-1 1/4 cups olive oil, divided
-Kosher salt, freshly ground pepper
-8 6-ounce pieces skinless white fish fillets
-2 dried red chiles, stemmed, or 1/4 teaspoons crushed red pepper flakes
-1/4 cup fresh flat-leaf parsley leaves
-Finely grate zest from lemons; set aside. Using a sharp knife, cut peel and white pith from lemons; discard. Working over a medium bowl, cut between membranes to release segments into bowl and squeeze membranes to release juices; discard membranes and any seeds. Set lemon segments aside.
-Combine onion and 1 teaspoon salt in a small bowl. Let sit 10 minutes. Squeeze onion to remove any excess liquid; add to bowl with lemon segments. Add olives, capers, reserved lemon zest, and 3/4 cup oil; season with salt and pepper and toss to combine. Cover relish and chill at least 4 hours.
-Preheat oven to 250°F. Bring relish to room temperature.
-Place fish in a large shallow baking dish or roasting pan and drizzle with remaining 1/2 cup oil. Add chiles and turn fish to coat; season with salt. Roast until just cooked through, 30–40 minutes.
-Transfer fish to a platter. Mix parsley into relish and spoon over fish.
-DO AHEAD: Relish (without parsley) can be made 1 day ahead. Keep chilled.
The yellow-eye rockfish is perhaps the brightest & tastiest fish in our waters.