Spring is Coming!
catching a giant trophy King/Chinook salmon. Not bad for your grandson's first salmon!
With the arrival of March spring is definitely looming on the horizon. It seems we are almost there but not quite yet as this week we are in the midst of, hopefully, the last cold snap of the winter. In this “deep freeze” it is hard to imagine the lazy hazy days of summer but NOW is the time to plan your trip for a number of reasons. Firstly, everyone is so busy these days that it is hard to find open dates & coordinate them with multiple people even this far out from the summer. Secondly, our dates are filling up faster than ever! With the booming economy everyone appears to be back in business & making early plans to have some summer fun. We do still have some dates available so contact us today to secure your preferred dates. Thirdly, Vancouver & British Columbia in general appear to be the “flavor of the month” which means flights & hotels are quickly filling. To avoid any unexpected complications in the booking process start your planning now. Contact us today to answer your questions about the trip &/or to hold dates while you get the details sorted out.
1-800-663-2644 or email@example.com
Booking is as Easy as 1,2,3...
& in 90 minutes you are in the middle of nowhere at the lodge.
The countdown is on as we prepare for our 35th Anniversary fishing season at the Rivers Inlet Sportsman's Club. Booking a trip with us is as easy as 1-2-3 so just do it!
1. Pick one of our available dates. We have 2 trips/week during our July/August season. If you are the organizer of a group don’t give your people too many choices. You will never get everyone coordinated on the same trip if you give multiple options. The date that fits your wife’s schedule is usually the best one! We can hold the spots while you organize the details of your trip. Then we send out an invoice & you contact Cathy Drew at 1-800-663-2644 with your credit card (or send a cheque) to confirm your booking with a $1,000/trip deposit.
2. Make your travel arrangements. Your destination is Vancouver International Airport (YVR) in BC, Canada. Plan to fly into YVR the night before your departure day & stay overnight at one of our preferred airport hotels. Our charter flights leave from the Seair floatplane terminal on the river adjacent to the airport at 10:00 AM on your departure day. Check in is at 8:45 AM. On your return day you will be back in Vancouver by around 3:00 PM so you can book a flight out that day from 5:30 PM onward. However, we suggest the more relaxed pace of another overnight stay in Vancouver. Or you can plan a day or 2 on either side of your trip with us to explore Vancouver, Victoria & Whistler. Contact us if you want any help planning this. Don’t delay in booking your hotels as Vancouver gets sold-out in the summer months well in advance.
3. Pack your bags. For floatplane travel baggage is strictly limited to 25 lbs/person. Soft-sided bags only. No hard suitcases. No carry-on.
All you need is a change of clothes, warm jacket (for cool mornings/evenings), sunglasses & toiletries. If you have a favorite reel or lure bring it, but you don’t need rods or any other tackle or equipment. We have all the wet-weather gear & boots & take care of everything else needed.
To chat about a trip contact us today at 1-800-663 2644/250-923-2689. Email: firstname.lastname@example.org or Text: 604-938-3677
I've been on family-style trips & on "just the guys" style trips, & the Sportsman's Club happily caters to both. Fathers & sons fishing together for their first time or a couple of buddies enjoying their annual “boys get-away” in the great outdoors & the shenanigans that go with it are both commonplace here... not to mention Moms (my mother has caught the biggest fish in the family going back 30 years) daughters & wives as well.
The Sportsman's Club is a family-run business, & the family seems to also include all of the staff that work through the summers each year. They are hardworking, attentive, & encouraged to be engaging & friendly with the guests (which they do a great job of)!
The food is plentiful, diverse & very high quality, & there is a wonderful selection of wine, beer & spirits so that you are well equipped to enjoy an adult beverage after a long day on the water (while bragging about your conquests of course)!
Ok so the important stuff... the fishing! If you like to catch BIG King/Spring/Chinook salmon, hard-fighting coho salmon, or halibut big enough to sink your boat... this is the spot! Each member of my family consistently "limits out" every year, leaving our freezers filled with fish until we return the next year.
I'll never forget the time my Dad & I got a 39 lb. Chinook together while he had a cast on one arm, or the countless memories I've made with Simon (Sportsman's "everyman", Director of Fishing, Host, Entertainer, you name it!) & the rest of the guides out on the ocean.
I highly recommend the Sportsman's Club to anyone who has a taste for the great outdoors, catching big fish, or making lifelong memories.
James M, Vancouver BC
Horseradish Crusted Salmon with Beet SauceIngredients:
A 1-inch piece fresh ginger, 1 1/2 cups finely grated peeled fresh horseradish root (about 5 ounces), 1 shallot, finely chopped, 1 tablespoon chopped fresh thyme, 1/2 cup dry white wine, 1/4 cup whipping cream, 2 cups fish stock or bottled clam juice, 2 tablespoons balsamic vinegar,2 tablespoons olive oil, 3 garlic cloves, unpeeled, 3 medium beets, trimmed, 3 tablespoons sour cream, 4 tablespoons (about) water, 6 x 6-to-8 ounce salmon fillets
Preheat oven to 425°F. Place beets, ginger and garlic in small glass baking dish. Cover with foil and bake until beets are tender, about 1 hour. Cool. Peel beets, ginger and garlic; place in blender. Heat 1 tablespoon oil in heavy large skillet over medium heat. Add shallot and thyme; saute 4 minutes. Add fish stock and wine; simmer until reduced to 1 1/4 cups, about 10 minutes. Add fish stock mixture and vinegar to beet mixture in blender. Blend until smooth, thinning with water to sauce consistency if too thick. Mix horseradish and cream in small bowl. Season with salt and pepper. (Beet sauce and horseradish mixture can be prepared 1 day ahead. Cover separately; chill.) Preheat oven to 425°F. Sprinkle salmon with salt and pepper. Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Add 3 salmon fillets to skillet; cook just until golden, about 2 minutes per side. Arrange salmon, skin side down, on large baking sheet. Repeat with remaining salmon. Spread horseradish mixture atop salmon. Bake until salmon is cooked through, about 12 minutes. Bring beet sauce to simmer in pan, stirring. Remove from heat. Mix in sour cream. Season with salt and pepper. Place salmon on plates. Spoon sauce around salmon.
Ocean Sunfish/Mola MolaOcean currents & temperatures play a big part in the dynamics of what is happening in our oceans & affects the whole food chain. Some years we get warmer currents than normal & we end up with all sorts of unusual creatures in our waters including mackerel, sharks, tuna (offshore) & even one time a Mola Mola. We have had one of these critters hanging on the wall at the Lodge for many years now. It was spotted one day on the surface drifting with the current at one of our main fishing spots the Dome & was scooped up by one of our guides in his net. We sent it to the taxidermist to be stuffed & it until now we have really never fully researched this odd looking fish. Many guests have questioned me on it & there was lots of speculation that is was some sort of fish “Jackalope”.
On our recent travels we stayed at a hotel called the Mola Mola. Proudly pictured behind the front desk at the hotel was a picture of it’s namesake. I was inspired to investigate this “mystery fish” once & for all. The ocean Sunfish or Mola Mola is the heaviest known fish (with bones) that roams the seas. Our little guy on the wall in the lounge at the lodge was likely around 20 lbs. but adults can typically weigh between 500-2000 lbs! One of the largest on record was caught in 1910 & was estimated to be 3,500 lbs. They are thought to get a large as 5,000 lbs. They typically inhabit tropical to temperate waters so I guess in one of those warmer water years it drifted north with the current all the way up to Rivers Inlet.
They eat mostly jellyfish & obviously due to their size & the low nutrition level of their diet, they consume large amounts of them. Because of their bulk & docile demeanor they are sitting ducks to predators like sharks, killer whales & seal lions. However, they are protected from commercial harvesting internationally. Their shape can be almost square & resembles a flat fish head with a tail. They are usually found alone or sometimes in pairs. Originally researchers thought that the sunfish spent most of its time drifting around on the surface with the wind, tide & currents of the ocean. Surprisingly it was discovered that they can swim 15 miles or more in a day at their top speed of 2 MPH. And they don’t just bask in the sun on the surface as their name suggests, they can dive up to 2000 ft. & spent a large amount of time a depths in excess of 500 ft. Click here for more information about this truly odd & amazing fish!
Come See Us at The Fred Hall Show
Simon & Stephanie will be at our usual spot in aisle 400 at the
Fred Hall Long Beach Show,