A video of some early June fishing out of Port Renfrew with Jolly Rogers Fishing Adventures.  Day one we aimed for halibut, day two we chased salmon.  Some iffy weather on the second day, but a fun time had by all.

Port Renfrew’s fishing is quite good right now.  Kelly from Last Chance Fishing Charters reports that J-Buoy, out by Swiftsure Bank, is hot and heavy for mid-size salmon right now, up to 20 pounds.  Limits in an under an hour he said … that can be super fun fishing, break out the light tackle, fly rods with just a spoon, and really get some fun playing the fish.  Halibut are still plentiful, both at anchor closer to shore and drifting out at the Bank.

The Port Renfrew Marina also reported someone caught a 51 pound chinook salmon at Camper Creek yesterday.

Good times!

Nice summer chinook salmon

The fishing in Port Renfrew is reported hot and cool.  The Beach, from Camper Creek to Logan Creek, is giving up a few salmon, but it isn’t super hot — have to wait it out and put in the time.  But the mid-size feeder springs are in tight on Swiftsure Bank, so there’s plenty of action for those willing to go offshore.

The McCann family provided photos of a fun day with  Hindsight Fishing Charters. From there, the fishing looks pretty good, what more can you expect than that?

Hindsight Fishing bring in the fish!

CFAX News Report

IT’S RED TIDE TIME AGAIN

Jul 16, 2010

THE DEPARTMENT OF FISHERIES AND OCEANS IS REMINDING SHELLFISH HARVESTERS THAT IT’S RED TIDE TIME AGAIN.

THE DEPARTMENT SAYS EFFECTIVE IMMEDIATELY THE WATERS OF JUAN DE FUCA STRAIGHT FROM RACE ROCKS TO BONILLA POINT, INCLUDING SOOKE HARBOUR, SOOKE BASIN, AND PORT SAN JUAN, ARE CLOSED TO ALL CLAM, OYSTER, MUSSEL, AND SCALLOPS HARVESTERS BECAUSE OF PARALYTIC SHELLFISH POISONING.

TO FIND OUT WHEN AND WHERE IT’S SAFE TO HARVEST SHELLFISH YOU CAN CONTACT YOUR LOCAL FISHERIES AND OCEANS OFFICE OR CHECK OUT THE DEPARTMENT OF FISHERIES ONLINE.

50 plus for No Bananas Fishing

Big big salmon

Trevor from No Bananas Fishing Charters sent in a true big fish tale out of Port Renfrew.  His guest Lucas Bell brought in this huge 50 pound plus chinook (king) salmon.  It weighed in at 56lbs at the Port Renfrew Marina, then 53.4 ten hours later in Victoria.  Trevor was nice enough to share the secret info: he caught it at Logan Creek, 33 foot depth, green UV anchovy head, and green glow flasher.   A great way to break in the new No Bananas boat!

Jolly Rogers Fishing Adventures also provided the following report: “Early July and the fishing is fun out of Port Renfrew, on Vancouver Island’s south-west coast.  We have had consistent catches of quality halibut.  Salmon fishing has also been good, with larger fish starting to show up, if you put in the time to chase them.”  Below is a picture of his happy Hollanders with a nice mixed bag of fish … looks like a fun day.

Good fishing out of Port Renfrew, get out west and join in the fun!

Scandinavian salmon treat

After catching a whole bunch of fresh chinook and coho salmon after fishing in Port Renfrew, we tried out this great recipe, originally posted by the Globe and Mail’s Rob Feenie.

Never having tried Gravlox before, it turned out spectacular, far above expectations.  So tasty, the salmon just melted in your mouth.  Gravlox is Scandinavian lox, or salt cured fish.  The citrus added to the curing gave the salmon a nice taste, and the potato salad and sauce both complemented it.

Highly recommended!  A taste of Scandinavia here in Vancouver Island BC.
Citrus Cured Salmon with Warm Potato Salad and Horseradish Grainy Mustard Vinaigrette

Salmon Cure

Ingredients

3 lemons, zested and finely grated

3 limes, zested and finely grated

3 oranges, zested and finely grated

1 1/4 cups coarse salt

1 cup sugar

1 filet of salmon (steelhead is best)

Method

Mix the citrus, salt and sugar thoroughly together. Lay the salmon with the flesh side up on a baking tray. Coat the flesh with the citrus cure, packing it until about 1/8 to ¼ inch thick. Cover with plastic wrap and leave in the refrigerator for 12 hours.

After 12 hours (no longer), rinse the cure off and pat dry. Using a sharp knife, slice the salmon into 1-inch thick slices on an angle and set aside.

Horseradish Grainy Mustard Vinaigrette

Ingredients

3/4 tablespoon grainy mustard

1 tablespoon Dijon mustard

1/4 cup red wine vinegar

1/4 cup horseradish

½ tablespoon lemon juice

1 teaspoon honey

I cup sunflower or canola oil

1/2 teaspoon salt

Black pepper to taste

Method

Combine all ingredients together, except for the oil, and salt and pepper. Mix together with a hand blender.

Slowly add oil and continue to mix until fully incorporated and emulsified.

Season to taste with salt and pepper.

Potato Salad

5 pounds baby white nugget potatoes

Chicken stock

Pinch of saffron (made into a tea with hot water)

Olive oil

Method

Wash potatoes well and cut into 3/8-inch thick rounds. Place in a pot with enough chicken stock or water to cover potatoes. Add saffron tea.

Bring to a boil and reduce heat and simmer until tender. Check doneness; there should be a little resistance when pierced with a paring knife.

Strain and cool on a baking sheet. Drizzle lightly with olive oil.

Dijon Dill Mayonnaise

Ingredients

1/2 cup mayonnaise

2 teaspoons chopped dill

2 teaspoons Dijon mustard

Method

Mix all ingredients together until well combined.

Plating

Heat sliced salmon on a parchment-lined baking sheet until just warm; salmon should be blue rare. Dress potatoes with horseradish vinaigrette and place in the centre of a plate. Place salmon and drizzle with Dijon dill mayo in a zigzag pattern. Toss micro cilantro with lemon juice and place on top to garnish.