Thanks For A Great 36th Season!
Our 36th season is over at the Rivers Inlet Sportsman's Club, & it's time to thank Cathy, Simon & Stephanie & our amazing staff for all their work. Also, a big thanks goes to all our appreciative guests who helped to make the fishing season so enjoyable for all. Many of our 2019 guests have re-booked for their fishing trip in 2020 - check your dates with Cathy please. If you have not already booked your fishing trip, please contact us soon to get your preferred dates in July or August, 2020.
Best wishes to all, Barbara Kelly
Fishing was consistent all over the Inlet throughout the season at the Rivers Inet Sportsman’s Club . We saw salmon at the usual spots: The Wall, Dome, Kevin’s Corner, Rough’s Bluff and up towards Drainey. Coho/silvers showed up in deeper waters along the salmon highway between Kevin’s Corner and Bull Island. Scotty Dawg boarded a nice 26 lbs Chinook/king out of Kevin’s Corner one afternoon. The salmon were caught a bit deeper over at Roughs Bluff around 100-120’ down. A 36 lbs Chinook/king was caught there on a red flasher/red hootchie combo. Everywhere, the purple haze flasher/white hootchie, as well as green flasher/white hootchie, produced salmon consistently. Also, the Irish Cream spoon behind a flasher was a go to for some of the guides. It was very effective in depths between 50’ and 80’.
As is common, Calvert Island was producing salmon, but not any better than close to the lodge in the usual places. Over at Calvert, in 300’ of water, we were fishing 40-60’ down. One of the guide boats caught a nice 29 lbs Chinook/king over at Calvert between Canoe Cove and Safety Cove. Salmon were caught a bit further up Calvert, north of Safety Cove at North Point and Truman Point. A nice 13 lbs salmon was caught there on an orange flasher/white hootchie.
Bottom fishing for halibut & lingcod was good all season long. Scotty Dawg was able to board a couple of large halibut from Henderson Shoal. The halibut are fished for on herring, as well as salmon bellies. The Kidney Bean produced some good chicken (smaller) halibut. Lingcod fishing was especially productive. The Dome and Dowling Point along the kelp beds were very good spots for lingcod. Jigging a herring or salmon belly has worked well for lingcod.
"We just returned yesterday from our 3-day fishing trip at the Sportsman’s Club. It was an excellent experience as always, and Simon was his usual energetic and entertaining self. This marks Sue (wife) & my 4th trip and we plan on signing up for another trip next year. We always catch plenty of fish among the beautiful islands and inlets nearby and enjoy the casual atmosphere at the lodge and the always friendly, helpful staff.
I hope this season was a good one for you at the lodge, and you continue your program which offers an excellent fishing experience for those of all backgrounds at a very reasonable price."
John B., Santa Barbara
-2 tablespoons butter melted
-2 tablespoons honey
-1/2 lemon juiced
-2 teaspoons soy sauce
-1/2 teaspoon pepper
-2 cloves garlic minced
-1 pound fresh halibut or salmon filet
-In a small mixing bowl, combine the butter, honey, lemon juice, soy sauce, pepper, and garlic.
-Portion your fish by cutting it with a sharp knife into 3 or 4 pieces. A serving size is 3 to 6 oz so portion it depending on the particular size of your filet. Brush both sides of each with the liquid mixture.
-Heat pan until it is sizzling hot (a drop of water sizzles and immediately evaporates when it hits the pan. Sear the halibut for 90 seconds on each side.
-Reduce the heat to medium and cook each side for an additional 2-3 minutes, until the fish can be easily flaked with a fork.