Guest Thanks 2016
From The Team At Rivers Inlet Sportsman's Club
Thanks again for joining us at the Sportsman's Club this past summer.
All in all it was the best fishing we have seen in years. We hope that you have fond memories of your adventures with us, & that you are re-counting the stories while BBQing your catch with family & friends.
It is hard to believe that it has already been over a month since we shut the lodge down for the season. All the boats/motors & gear have long been winterized & stored, & the buildings & floats have been towed to our winter moorage in protected Sunshine Bay, just a short distance across Rivers Inlet. We will be getting weekly reports from our caretakers & their cats.
The crew are all back to their college studies &/or winter jobs & travels. We are hard at it in the office here getting geared up for the sales & fishing show season. One of our main projects is updating our website so stay tuned! Our first show is the Barrett-Jackson Car Auction in Las Vegas Oct 12-16, booth #409. Call / text Simon & Steph if you can make it down 604-938-3677.
Reminder - Please Send Us Photos
We know that you all have some great images from you trip with us. Please send us a few so that we can use them on our new website & in our newsletters. Also, if you could write up a brief testimonial about your experience with us that would be much appreciated. Just a few lines about what made your Sportsman's Club experience so memorable to go with the pictures that you email to us.
"It doesn't get any better!"
I am a charter captain out of Newport Beach, CA., I have fished many parts of the planet & I have to say Rivers Inlet is an exceptionally unique environment. The high level of hospitality is obviously inspired by the beautiful surroundings & the great management.
On arrival for my first visit to Sportsman's Club several years ago, I knew it was something special. Then we started fishing, & it just got better each day. We were almost limited out by the second day. Smiles all around.
The boats are well kept with all the safety equipment, VHF, depth finder, sonar etc. not to mention they have down riggers, unlike other lodges. The down riggers really get you to where the Kings are. Just to top things off my son Devin caught a trophy 32 lb. King! Again, big smiles is what this place is about. Just booked my 5th trip for August 2017 with Devin & hope some of the other guys will make it happen too.
Capt. Paul, Costa Mesa, CA USA
Devin G. is all smiles after boating this hard fighting, chrome bright 32 lbs. Chinook/King salmon with Dad, Capt. Paul, skippering the boat.
Sportsman's Club "Classic" Salmon Recipe
This old time favorite recipe has seen some modernization in our kitchen over the years. Every time we make it ... it's a bit different. Don't be too concerned with exact measurements. Adding or substituting ingredients to suit your taste or to adapt to what is available in your fridge & pantry is fine.
Combine in a large bowl ...
- ¼ cup oil
- ¼ cup soya sauce
- 1 teaspoon sesame or olive oil
- Juice of 1 lemon
- ½ cup of pineapple/orange juice (or either on its own)
- 1 tablespoon of finely chopped fresh ginger
- 3 cloves garlic finely minced
- 2 tablespoons brown sugar
- Stir ingredients & then separate 1/3 of mixture into saucepan & put aside.
- Cut filet of salmon (approx. 3-4 lbs.) into 2-3 inch chunks.
- Marinate salmon chunks in remaining liquid for at least 20 minutes & up to two hours stirring occasionally. Not too long or the citrus will "cook" the fish.
BBQ - skin side down on high heat (500 F.) for 2 minutes (per inch). Turn chunks for the second 2 minutes to burn fat of off flesh side & to give it those lovely BBQ marks. Remove the salmon from the BBQ when it is only half cooked through (still a red in the middle). Let it "rest" covered on the counter for 2-5 minutes where it will finish cooking.
Pan Fry - Remove skin first and fry uncovered on medium hot skillet. Use a combination of butter and oil to lube the pan.
Grill - Skin side down on high so seal then medium to finish. Marinate ½ way through cooking.
The Sauce ...
- Reduce remaining ingredients in sauce pan on medium heat for 5 minutes or until it bubbles. If desired, add two tablespoons of butter &/or a ¼ cup of white wine. Serve hot as a topping on the cooked salmon moments before serving.
If you have any questions or would like more recipes contact Simon at firstname.lastname@example.org or if it is Saturday night & your guests are soon to arrive & you are panicking & need a "lifeline" call / text 604-938-3677.
Enjoy & be careful not to overcook the delicate salmon flesh. You can always throw it back on the BBQ you can't un-cook "salmon jerky"!