Fishing Update

July 2015

Phil and Simon coming home late in the rain with a 38 pound Chinook caught at Cranston Point

The 2015 season at the Rivers Inlet Sportsman’s Club is well underway.
Guests have been catching lots of fish & they haven’t needed to go much further than a few minutes away from the lodge at the Wall, Dome or Kevin’s Corner. Simon ventured out a little further with his guests & Phil reeled in a 38 pounder on the evening tide at Cranston Point (see photo).
A few guests have gone halibut fishing & brought in their limit of two over two days (limit one per day). The guest with the largest halibut so far (50 inches & 60 lbs) wasn’t even fishing for halibut & caught it on a salmon mooching rod with a white hootchie…(see photo).
You may see more of the 2015 fish photos on Facebook.

Don’t hesitate in calling us about booking a fishing trip with us in August or in 2016.


Guest Testimonial

"I just returned from my 3rd season at Sportsman’s Club and, as always, it delivered everything I have come to expect from this magical place. There is absolutely no other experience quite like it – from the delicious food, lovely staff, world class fishing, stunning scenery, beautiful & almost otherworldly sunsets AND getting to experience all of it with friends and family, is second to none. Who doesn’t want to be blown away by nature every day?! Rivers Inlet Sportsman’s Club has created some of the most unique memories I have – and only other people who have been there can possibly relate.
On this last trip, my almost 80 year old dad caught a 28 pound Chinook, and got it in the boat! His biggest fish ever! That’s what this place is all about – life’s best adventures.
Thank you Barbara, Simon & crew for your outstanding hospitality and for creating this little piece of paradise on BC’s beautiful West Coast."
Lorna M – Whistler BC

Recipe – Simple Sriracha Salmon

And we mean simple… and spicy!

– salmon fillet
– 2 tbsp. honey
– 2 tbsp. sriracha
– juice 1 lemon
– garlic salt
– pepper
– optional, basil for topping

Preheat oven to 425 degrees.
In a bowl, whisk together honey, sriracha, juice from lemon, and honey.
Place salmon on baking sheet lined with foil; top with sauce.
Cook 15 min.

Lorna M, Mike K and a chrome bright 13 pounder caught at The Wall