July 2008

Long Beach Charters (LBC) ~ The Fish Report

July 2008

"Awesome fishing ... great guide, great weather ... couldn't have been better!”

We've been hearing these words a lot lately. With the arrival of our classic west coast summer weather – foggy patches burning off to pleasant sunny skies - and solid Chinook and Halibut runs, our guests have been enjoying great fishing. Whether it's a six hour salmon trip, an eight hour salmon/halibut combo or a four hour salmon/sightseeing trip, it'll be an experience you won't forget!

Our six hour charters, which focus on salmon and inshore halibut, have been experiencing great bite rates within the protected waters of Barkley Sound. On their first ocean fishing experience, Scott & Aleasha H. (pictured below) snagged three Chinook, two Halibut, one Lingcod and a bucket of crab during their six hour charter – enough for some great seafood feasts during their holiday, and for friends and family back in Idaho.

On our eight hour charters, we've been seeing guests frequently limit out on salmon and halibut. This “whack 'n stack” fishing often features double headers, with bites often as soon as the lines go in. If you're looking for quantity, an eight hour charter is a great option!

If you're looking to tie in great sightseeing with inshore salmon fishing, a four hour charter offers a great opportunity to get out on the water. Just ask John & Jacqueline W. (pictured below) from Calgary who stopped by the office “just looking to get out there.” In addition to meeting the west coast from the water-side, they snagged 12 and 15lb Chinooks. This trip is great for families and those looking for a quick taste of west coast fishing.

A recipe from Captain Mike's Kitchen:
“Great for fillets of west coast Chinook or Coho.”

Preheat BBQ grill to medium. Lay the fillet, skin-side down, on a large square of tinfoil. Sprinkle with salt and pepper, and douse with freshly squeezed lemon juice. Add fresh dill sprigs and a coating of mayonnaise. Either fold tin foil into a packet to keep the heat and juices contained or leave open to get a more crispy effect. Place on the grill and close lid for 10 to 15 minutes (depending on fillet thickness) until the meat in the tail section flakes when pulled apart with a fork. When there is a little bit of raw flesh showing in the center of the thicker mid section, turn off the BBQ and start serving from the tail section. Allow the remaining fish to continue cooking until cooked through then remove from grill. The key is to prevent overcooking! Great served with rice and a green salad. Keep leftovers refrigerated for up to three days.

So what days are still available to fish with LBC?”

The schedule's booking up through August, September and October, so give us a call at 1-877-726-2878 to book your charters today! We're starting to take bookings for the 2009 season – let us know if you'd like us to hold dates in the 2009 schedule for you (no deposit required until January of 2009). For more details on charter rates, accommodation and travel suggestions, and to check out great fish photos from the season so far, visit www.longbeachcharters.com.

Tight Lines,

Mike Marriott, Head Guide and Robin Irving, Office Assistant

Long Beach Charters ~ PO Box 191, Ucluelet BC V0R 3A0 ~ 1-877-726-2878 http://www.longbeachcharters.com~ longbeachcharters@telus.net