West Coast Fishing Club
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The Outpost Fishing Reports

The Outpost Report: November 16, 2009

November 16, 2009 | 723 Views

OUTPOST UPDATE: PREPARING YOUR CATCH, FFK & MORE…


The Fishing For Kids Tournament for the BC Children’s Hospital and Canucks Autism Network (CAN) has been sold out for 2010.  

 

This is great news for both charities and the guests that participate. Get your name on the standby list and/or sign up for 2011 as this event is VERY popular and a lot of fun. Each year one child from BC Children’s Hospital comes to the lodge with a parent to enjoy and speak at the event. Here’s a shot of Mike Hoffmann (caner survivor) and his father Steve with his first ever Chinook at 23lbs.

The new FFK website is up and running so have a look and hope this tradition of giving continues to grow.

http://fishingforkidstournament.com/index.php

Below is a picture of Steve Brosseau of SMS Equipment receiving a cash prize of $25000 for the 2nd largest Chinook of the tournament from Rick Grange, Mike Hoffmann, Brian Legg and Steve Hoffmann. Steve Brosseau donated the winnings directly back to BC Children’s. 
 



Here’s an update from OP Chef Michael Diamond who has been working at this restaurant in Montreal.

http://www.restaurantlemeac.com/en-CA/Accueil.aspx?CatID=1

By the end of the month Michael will be moving to this up and coming little hotspot.

http://resto-lelocal.com/

So if you find yourself in Montreal and looking for a place why not enjoy some great food and catch up with Mike. Without further ado here he is….

 


 

Hello Everyone, Hope you are all enjoying your catch of the season. Here is a recipe that I find tasty and simple to make at this time of the year.

 

Asian style poached salmon

Serves 4 people

– 4 pieces of salmon about 180gr each, or however big you like them.

 

Broth

– 8 cups of fish stock or chicken stock

– 1 stick of lemongrass (cut in half lengthwise and lightly pounded with the back of you blade)

– 2 cloves of garlic (smashed)

– 1, 2inch piece of ginger root, peeled  and cut in four pieces

– 1 tbs of fish sauce (optional but adds great flavor)

 

Method:

– Add all the ingredients in a pot and simmer for 15min

– Set aside and let it sit for 5min

– Strain broth into a pot, big enough for the portions of salmon you will be poaching

 

Vegetables:

– 1 red or white onion thinly sliced

– 1 carrot peeled and thinly cut on the bias

– 1 fennel bulb thinly sliced

– 10 shitake mushrooms thinly sliced or cut in four. Do not eat the stem, its pritty chewy…

   You can cut them off and simmer them in the broth with the other ingredients.

 

Garnish:

– 1/2 a bunch of fresh cilantro

– 1/2 a bunch of thai basil or regular basil

– 1/4 lbs if bean sprouts

– 4 tsp of sesame oil

– 4 tsp of sesame toasted sesame seeds

– 1 jalapeno pepper thinly sliced ( optional, if you like the heat)

 

* 1 pack of Glass noodles, boil water and pour over them. They cook really quick,

   when soft strain them an rinse them under cold water to cool down. Strain them and

   divide them in each one of your soup bowls.

 

Method:

– Bring the broth to a boil, add your salmon portions and add the vegetables all in the same pot.

  Cover and cook for 3min for a nice pink center, or cook for 5 to 6min if you want it cooked through.

  Cooking time may vary on the size of your portions.

– Once 3min is up, divide the salmon and vegetables on to your glass noodles in your 4 soup bowls and pour the

  hot broth over.

– Add the garnish on top and around the fish (make it look pritty…) and serve with a wedge of fresh lime on the side.

Enjoy!
 

Thanks Mike. This week marks my first in a new decade of life. A decade in which my sister describes…”you’ll go to more funerals than weddings”. Thanks sis! Oh well hopefully there will be plenty more years of good fishing ahead. Since I’m feeling nostalgic I’ll post this photo from my early days in the south Pacific…A Dorado and me sometime in the 1970’s.

 

I guess some things never change…I’ll end this week by posting all fish retained at the Outpost this summer in a second report.

Until Next week…
Ken Beatty, Outpost Manager

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2016 Pricing & Packages

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  • WCFC All-Inclusive Fishing4 Days/3 Nights5 Days/4 Nights
  • Self Guided Package
  • 19’ Boston Whaler & Standard Room
  • 2 guests per boat$4,865$5,135
  • Guided Package
  • 22’ Boston Whaler boat & Standard Room
  • 2 guests per boat$6,080$6,800
  • 3 guests per boat$5,595$6,135
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  • 2 guests per boat$6,590$7,470
  • 3 guests per boat$5,930$6,590
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  • Deluxe Offshore Guided Package
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  • 3 guests per boat$5,975$6,645
  • 4 guests per boat$5,630$6,195
  • Room Supplements
  • Standard Room$Incl$Incl
  • Ocean View Room$180$230
  • Single Room Supplement$310$410
  • Ocean View Room Supplement$410$540
  • Owner's Suite - Henslung Cove$510$690
  • Owner's Suite - Grange Point$770$1,025
  • Private Dining Room (for full trip)$770$1,025
  • Rates are per person based on double occupancy
  • Single rooms, ocean view rooms and owners suites are subject to availability
  • Private Dining Room is $250 per night based on availability
    Each package includes:
  • Flights from Vancouver to The Clubhouse (private charter & helicopter)
  • Luxury accommodations, guided fishing, gourmet dining, host bar including beer, liquor and wine
  • Custom fishing equipment & weather gear, fish cleaning, freezing and packaging for travel home
    Packages do not include:
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  • WCFC All-Inclusive Fishing4 Days/3 Nights5 Days/4 Nights
  • Guided Package
  • 22’ Boston Whaler
  • 2 guests per boat$5,545$6,450
  • 3 guests per boat$4,940$5,850
  • Rates are per person based on double occupancy
    Each package includes:
  • Flights from Vancouver to The Outpost (private charter & helicopter)
  • Luxury accommodations, guided fishing, gourmet dining, host bar including beer, liquor and wine
  • Custom fishing equipment & weather gear, fish cleaning, freezing and packaging for travel home
    Packages do not include:
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  • 18’ EagleCraft$4,920$5,065
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  • 18’ EagleCraft$4,190$4,295
  • Rates are per person based on double occupancy
    Each package includes:
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  • Luxury accommodations, guided or self-guided fishing, gourmet dining, host bar including beer and wine
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