Fishing Update
Coho limits for 2005 will be 4 per day, 8 in possession.
We have had a terrific fishing season. Lots of guests and lots of fish. Almost everyone left with their Limit of Salmon. Of course our crew were terrific, making everyone’s stay so enjoyable. The coho continue to be some of the best fishing ever. We had more coho over 16 lbs than ever before, and several over 20 lbs. Guests actually had a coho jump into their boat causing instant hilarious havoc. There were many Chinook up to 30 lbs and a number of Chinook over 30 lbs and quite a few people caught halibut.
River fishing in September was an incredible adventure. Guests saw Grizzly bears, Black bears, Wolves and breathtaking scenery. They had unbelievable stream fishing for 15 to 20 lb. Silver bright coho. Look at our Photo Gallery for pictures from the River fishing adventures.
Guests saw Killer Whales, Hump Back and Grey Whales and Porpoises throughout the summer. We had fabulous weather for most of the summer with very little rain or fog. We are now preparing for another great fishing season. Our 30th Season.
Contact us as soon as possible to make a booking for the 2005 Fishing Season.
CATCH LIMITS
Salmon limits for 2005: coho limit 4 per day, 8 in possession. The limits now are: 4 salmon per day, 2 of which may be chinook, 4 coho per day, or 4 pinks or chum, and a possession limit of 2 day's catch limit. Halibut limits will be 2 per day and 3 in possession.
Got a good fish story? Please E-mail it to me so I can include it here for all to enjoy.
SALMON RECIPE
Salmon Fillet with Caper Butter Sauce
Servings: 4
4 pieces salmon
2 shallots
3 oz. white wine
3 oz. butter, cubed
6 oz. cream
capers or caper berries
Preparation Time: 15 minutes
To cook the salmon; sprinkle salt and pepper on the salmon pieces and put in a buttered pan. Place in a hot (375') for approximately 10 minutes, depending on the thickness of the fish, until firm, but not hard. Hard means overcooked. Remove from the oven and cover with plastic wrap for approximately 5 minutes. Fish continues to cook so it is important to take it out of the oven before it finishes cooking. Pour sauce over and serve.
To make the sauce: Saute shallots in wine until softened and liquid is reduced by 1/2. Add cream, reduce liquid by 1/2. Add in butter one piece at atime and melt slowly. Finish with capers.
Yes, you can delete the caper berries and use preserved lemons or a squeeze of lemon juice and the zest of lemon instead. Fresh dill is also very good in this sauce.
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