As we end our third week here at the Outpost, we've had some great action with lots of smiles and good weather.We saw three tyees this last week, two caught just over the magic number 30lbs, with each sitting at 31lbs - one from Tony A. and the other from Frank K. Our third tyee, and lodge leader for 2022, was a nice released 38lb from angler Tom D. guided by Colin (aka Butcher) Roberts.
Big smiles for Tony A. and his beautiful 31lb catch and release tyee.
Guest Tom D. (Guide Butcher) with his lodge leader 38lb tyee - great work Tom!
Tom J. and Ann B. with their picture perfect chinook!
Guests Tony A. and Paul B. lookin' chummy with a nice pair of Chinook. Some nice larger fish seem to be showing up giving our guests lots of action. Halibut fishing is staying strong with some nice fat fish sliding in under the 90cm mark. The turkeys are proving to be a bit more elusive but our anglers are still able to reel a few in, as I continue to see some nice 40-50lb halibut showing up on the dock.
We can confirm that sore arms are a side effect of a job well done! With the bigger fish moving in to the fishing grounds around the OP, we want to remind all of our eager anglers about our catch and release incentives. Since the beginning, WCFC has proudly promoted sustainability in our industry practices to ensure the health and longevity of salmon and halibut populations for generations to come. Scientific studies conducted on the North Coast of BC (including right here, in Haida Gwaii) concluded that sport-caught salmon have a survival rate of 85 percent or greater, especially when properly revived. After all, there is no better feeling than reeling in your dream trophy fish, capturing it all on camera, and then safely releasing the fish back into the ocean to swim another day! If you have an upcoming trip, or just want to learn more about our catch and release incentives, click here!
An awesome release shot from last week at The Outpost!Chef Stjepan and Chef Dylan are looking after the guests with their passion for food and their creativity with dishes such as bison short ribs, steamed mussels, miso marinated black cod and for dessert bête noir.As promised, Krud made its return, and guests have been loving it. It's the perfect opportunity to enjoy the company of friends, new and old... and to scratch any competitive itch that may be left over from time spent out on the water.
Guests come from near and far to gather around the billiards table for a game of Krud!Overall, it's been a great week with good weather and lots of life among these waters here in Port Louis! For now, tight lines and take care my friends!Shawn Crawford,General Manager, The Outpost
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