Halibut have been getting caught in close by areas. I picked up one on the troll… it was 108 cm and weighted in at 35lbs, another guide was on the hook and picked up a 133cm and an 89 cm, others have also been catching either by troll or on the hook. Loaded on my anchoring system today, so I am ready for some hali action ….. Lets go hali fishing!!!
A couple really nice vermillion rock fish….. a few good pieces of white meat. Vermillion is also called red snapper by some locals, the meat is a little courser than other rockfish and has been used as a filler trick when canning the white meat mixing with dungeness crab, when you open a can and eat it you would think it was all Dungeness crab……
Sent from my Samsung Galaxy smartphone.
One of the updates for the boat this year, will get mounted in the stern of the boat somewhere…… only 45 more days before the boat hits the water and gets ready for Ling cod opening April 1st ….. good time for loading up on some nice white meat and also gets some nice fresh winter Springs. Check out our Spring Fishing Special at www.wildpacificcharter.com/spring-salmon-fishing/ ….. Tight Lines!! AL Sent from my Samsung Galaxy smartphone.
Winter 2017 will be one to remember and I wish it would end soon. I have been trying to get some upgrades done on the boat, but this weather has been slowing things down. My helm seat has been removed… the squeaking it produced sometimes drove me crazy….. There is now more room to walk by, without hanging up on the arm rest and now I have another tackle storage area.An order of some electronics should be in tomorrow, have another autopilot controller coming in and a 7 inch chart/fish finder in this other to add to the stern of the boat. Boat is schedules to back in the water the 3rd week of march. Ling cod opens April 1 and that the best time to get out and get some winter Chinook and get a bunch of white meat from Ling cod and rock cod….. April 1st to May 31st Spring Salmon Fishing and Cody Fishing Special is$650.00 for up to 4ppl for a days fishing. Book Now!!! 250.735.9453 Sent from my Samsung Galaxy smartphone.
If you enjoy pickled herring and can put your hand on the fresh fish, here is how to pickle it.
I start with 20 lbs of fresh herring (picked up at Victoria Fisherman Helping Kids with Cancer) www.fhkwc.ca
After filleting I ended up with 9 lbs of fillets
Salting Brine – 1 part salt to 20 parts water (1 cup salt for 20 cups of water)
To add to jars with fillets
8 medium red/yellow onions
4 tbsp allspice
For the pickle:
• 4 cups water
• 6 cups white vinegar
• 1 cup sugar
• 4 tsp allspice
• 4 bay leaves (or 1 California Bay leaf)
• 2 tsp grated ginger
• 1 tsp mustard (ground or seed)
• 2 tsp horseradish
• 1 tsp peppercorns
• a pinch of ground cloves
Cover the fillets in a brine of 1 part salt to 20 parts water (1 cup
salt for 20 cups of water for 9 lbs. of herring fillets) and let sit in the
In a large pot, over medium heat, combine 4 cups water, 6 cups white vinegar, 1 cup sugar, 4 tsp allspice, 4 bay leaves (or 1 California Bay leaf), 2 tsp grated ginger, 1 tsp mustard (ground or seed), 2 tsp horseradish, 1 tsp peppercorns, a pinch of ground cloves. Once the sugar is dissolved, let cool.
The next day, rinse brined herring.
Slice up the onions
In a jar (I used a combination of pint and quart wide mouth jars), alternate layers of herring and onion, toss in some allspice as you go. Don’t pack the jars to tight.
Top the jars with the pickle. Screw on lids and refrigerate
Refrigerate for a couple of days before eating. Enjoy over the holiday season. Use up the pickled herring within 30 days.
Wild Pacific Charters
Ucluelet, BC, Canada
fish @ wildpacificcharters.com