The fishing right now is very good for salmon, the Fraser river is in prime shape now with lots of sockeye salmon migrating and good Chinooks around as well. We have had limits daily on sockeye salmon with a few Chinook opportunities as well. The fishing should continue well into September right now as the Fraser is clearing daily and the salmon continue to run. We still have a few days available if you are looking for day charters in august.
Sturgeon fishing has been solid this week as the big sturgeon are on the move hunting for salmon scraps drifting down the river. These fish often congregate below popular salmon areas and feed heavily in the bits discarded by the fisherman that are cleaning their catch. we have had some great action for large fish in as little as ten feet of water. The Fraser canyon has also been fishing fairly well for sturgeon and although I don't get up there as often as I would like, it has been good each time. this is a great scenic trip for anglers not as focused on salmon fishing as well. Its hard to beat a day in the most scenic stretch of the river fishing for these great sport fish.
Many of our clients join us for a day on the water and order our shore lunch package. This is a great way to enjoy a fresh piece of salmon and some of our local ingredients that I source from around our area. Having been a professional chef as my "Trade" before I started guiding I wanted to enhance our guests experience by adding a bit of culinary flair to our day and specialize in local ingredients found in the Fraser valley.
I will try to add a new recipe weekly for those of you that enjoy fresh salmon.
Fraser River sockeye with a basil garlic rub.
Ingredients
One sockeye salmon filleted and portioned
5 cloves garlic Minced finely
one pack fresh basil chopped finely
1/2 cup olive oil
Course fresh cracked pepper(Grind it yourself from a pepper mill, way better flavour:)
Course sea salt
1/2 lemon
Kikkoman teriyaki sauce
Method
Place salmon, basil, garlic and the olive oil in a large Ziploc bag, Roll the bag in your hands so all the ingredients are evenly distributed in the bag and marinate for about 2 hours in the fridge.
Preheat grill to about 350 degrees Fahrenheit. On the river we do it over charcoal heat, I think it gives it a better flavour.
Place the salmon on the grill flesh side down and grill for about 5 minutes, salt the skin with some course salt as it is grilling.
Flip salmon onto the skin side and sprinkle coarse salt and lemon juice onto the grilled side, finish grilling to about a medium stage and brush a bit of the teriyaki sauce onto it. this will give it a nice glaze and a bit of extra zip.
serve with fresh corn and a warm potato salad. Enjoy with good friends and a nice bottle of B.C Chardonnay or a Strongbow cider
If you are interested in booking your next fishing adventure with us feel free to call me at any time.
My cell is the best way.
1-604-852-0744
look forward to hearing from you
Oliver
Oliver's Sportfishing Adventures
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