Ebb & Flow Week 9: July 28, 2016
July 28, 2016 | 978 Views
The big fish story continues this week friends, and there is ample evidence to illustrate just how many Tyee-sized Chinook Salmon are congregating at this very minute around Langara Island.
A total of 20 Tyees were caught between July 21 and 27 at The Clubhouse alone. Of these, five topped 40 pounds, including the 46-pound fish taken by former PGA golf legend Dave Stockton Sr who was up north this week for his annual fishing fix with The West Coast Fishing Club. But the 11-time PGA tournament winner finished tied for second on the leader board with David McKibbon, just two shots – er, two pounds – behind Mark Yragui, who clinched this week’s victory with a 48. All three fish were released promptly afterwards so hats off to all of you fine gentlemen for conservation minded catch-and-release angling.
Mikee Johnson was also high on the money list this week after picking up a belated birthday present in the form of a 43-pound slab of pure Pacific flesh and bone. Just two weeks ago Mikee and 19 of his pals from North Carolina assembled for a few nights of fun to celebrate his birthday. Gee Mikee, we knew you were planning on a return trip; we just didn’t think it would be in a few days. Great to have you back and congratulations on this most recent quest, and for the release too.
Kris Hildebrand caught and released a 42 (apologies friends, I don’t have all the data about where this week’s fish were caught or what guides led the way). Todd Craigen had a double this week with a fish that came oh so close to 40 pounds, plus a 31, both released. This week’s winner in the overall category has to be Clyde Alexander who caught and released two Chinook Salmon (37 and 32.5) along with two highly respectable Coho (13 and 11.5). Anthony Beltrame also had impressive overall stats with a 33.5-pound Chinook plus a pair of Coho of 10 and 13 pounds. At this point friends, I should tell you that there were too many 10-pound-plus Coho to mention all the names. Suffice to say the Coho fishing is fantastic right now with no signs of slowing down (touch wood).
Ernie Skinner picked up a nice Tyee at 36.5 pounds. Meanwhile Richard Jones, Darryl Hein and Steven Wisnewski Jr all grabbed fish that weighed in at precisely 36 pounds. Murdock Pollon was next on the leaderboard with a 35.5C, followed by Dylan Freeze (35), Richard Raymond and Juergen Schuetz, both with 32-pound Chinooks, Chester Brewster (31) and Jim Durrell (30). Nice work guys.
Since North Island Lodge guests fish the exact same waters, one suspects that similar fish statistics were recorded aboard the floating home at Beale Cove. Those who earned Tyee pins this week include Sean Skuter who grabbed a 34 off Andrews Point on a self-guided mission, and Jeff Wright who pulled an even 30 out of Boulder Bay.
No word on fishing so far from The Outpost as of yet, but I am planning on going down that way myself soon to check in on the heavenly waters surrounding Port Louis. I have a hunch the guides at The Outpost are keeping an eye on the warm water line offshore where Albacore Tuna commonly feed in the late summer. I won’t say too much about that for risk of jinxing things for the boys and their guests, but having been on a successful Tuna foray a couple of years ago, I can’t help but twitch a bit in my sleep in the nights leading up to an August trip to the blue waters off Port Louis.
Just one more thing friends; if you’ve already been up to one of the lodges and are now looking for new ways to impress the neighbors with your angling exploits and culinary skills, try this very simple recipe for Salmon. Take one cup of mayonnaise and add a full tablespoon of chipotle pepper (you can buy them in the can with sauce). Crush and mince the chipotle as well as you can with a fork and stir it all up until you have a smooth light red mixture. Cover a Salmon filet with the mixture and let it sit in the fridge for about an hour. Then grill the Salmon on a cedar plank until the mixture bubbles and turns brown. Squeeze fresh lime juice on to the Salmon before serving alongside a summer salad of mixed garden greens. Pair the fish with a well-chilled white wine with citrus notes to cut through the smoky heat flavours of the chipotle. Our female friends and family members seem to prefer Sauvignon Blanc for this purpose, however my own leanings are toward Pinot Blanc or Riesling but this is entirely for you and your palette to decide.
Until next week friends, stay safe and well.