The Outpost Report: November 16, 2009
November 16, 2009 | 1201 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.
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.
By the end of the month Michael will be moving to this up and coming little hotspot.
So if you find yourself in
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.
– 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)
– 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
– 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.
– 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.
– 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.
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