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Island Outfitters March 2015 NewsletterBy Island Outfitters,
Lucky Day Sale - Our annual "Lucky Day Sale" will take place on St. Patrick's Day (March 17th). Keep an eye on our Blog and Facebook page for a list of spectacular deals!
LEH Tags - We now have LEH Tags in Stock. Synopses are still on there way.
Licences expire - Just a friendly reminder that all fishing and hunting licences will be expiring at the end of the month (March 31st 2015).
Privatization of Wildlife Protest - Thanks to everyone who showed up at the Rally on March 2nd to oppose the new allocation proposed to guides and foreigners. Hopefully we will see a change in these future plans.
Elk Lake Derby - The 9th annual Elk Lake derby is taking place April 11th 2015. Tickets will go on sale next week! Adult tickets are $25 and Junior tickets are $10.
Just for Halibut - The 19th annual Just For the Halibut Derby will tkae place April 25th and 26th 2015. Our Early Bird ticket night is on March 11th at 6pm at the Six Mile Pub. Come on down for a fun night with some awesome door prizes!
Early Bird Renfrew Trips
Book a charter for salmon and halibut in Port Renfrew between May 1st and June 14th and receive our Early Bird Rate!
One night stay in Port Renfrew and One day of fishing for Salmon and Halibut for up to four people. Call for info.
Fly fishing for Trout on local Rivers
In the last week, the Cowichan has seen good numbers of golden stonefly nymphs in its system. Since the water levels were high , it was best to use heavy patterns with tungsten beads and lead wraps. Short casts with long fluorocarbon leaders (10-12ft) and floating line work best in these conditions. Fish the faster water coming into a run, or faster pocket water. Since the water levels are now lower in the Cowichan, good patterns to use are flash back pheasant tail nymphs, caddis imitations and hares ears. When using lighter patterns, use sink tip line with a 2-3 ft leader. With salmon fry emerging, streamer patterns will become very effective. Swing these patterns in the deep slower pools with full sink or long sink tips, at the end of the swing strip it in slowly.
Since crabbing has been so productive in Sidney this past week, we thought we would mention some techniques used to increase your luck!
If you are unable to use a boat, you can crab on some of the docks or piers in Sidney. Some spots to consider are the Sidney Public wharf or James Island wharf. You can use a standard crab trap, however, for transportation the folding varieties are easiest. You will need 50 ft of rope and bait. Successful baits include: chicken, fish heads, crab pellets, and fish carcasses. The smellier your bait, the better. Give the oils some time to disperse in the water before pulling up your trap. Be sure to measure and determine the sex of the crab before killing it.
If you are crabbing from a boat, a spot that has been hot is Sidney Spit. To be safe, make sure you have around 100 ft of rope and make sure your traps are weighted if you are in strong tidal areas. Remember to have your name and phone number on your marker. Successful baits include: chicken, fish heads, crab pellets, and fish carcasses. The smellier your bait, the better. Give the oils some time to disperse in the water before pulling up your trap. Be sure to measure and determine the sex of the crab before killing it. Check your traps every 12 to 24 hours.
The herring are here! Head down to the Gorge with you family and friends. With the nice weather we've been having, a few hours of jigging herring makes for a perfect outing. If you are new to the concept of jigging for herring, come down to Island Outfitters and we will set you up!
Pistachio Crusted Halibut
1/3 cup pistachios
1/4 cup panko bread crumbs
1/4 teaspoon salt, plus extra for seasoning
1/8 teaspoon ground cumin
4 teaspoons olive oil
4 - 6oz. halibut steaks
Preheat oven to 350 degrees.
Place pistachios, panko, salt and cumin in a food processor. Blend until most pistachios are chopped up.
Place halibut onto a non-stick or sprayed baking sheet. Cover each fish with a teaspoon of olive oil and sprinkle with salt. Using your hands pat down the pistachio mixture onto the top of each fish.
Bake in the oven for 15 -18 minutes or until internal temperature reaches 145 degrees.
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