Making Plans – Fishing 2018

It’s that time of year when families & friends in the USA get together for Thanksgiving, & we send everyone happy wishes for simple pleasures & sweet memories. You will see below a recipe for a salmon cream cheese dip which makes a delicious appetizer for dinner.

At the Sportsman’s Club, we are closing the books on the 2017 fishing season & making plans for fishing in 2018, our 35th anniversary season. Soon, our team will meet together to chat about the lodge operations along with plans for maintenance & renovations. If you have not already done so, please contact us soon to reserve your space for fishing with us next season – call 1 800-663-2644 or

All 2018 guests should be sure to book hotel space well ahead of time. Vancouver has become a very popular place for conventions & tourists. Usually it’s a bit easier to book a hotel in South Vancouver in Richmond where our transportation provider, Seair Seaplanes is located at the South Terminal. We have arrangements in place with three airport hotels offering our guests a fishing rate which includes shuttle service to and from the airports, parking, and freezer facilities for your catch. Remember to ask for the Rivers Inlet Sportsman’s Club Fishing Rate. Pacific Gateway Hotel, Fairmont Vancouver Airport Hotel, River Rock Casino Resort.

Another item of importance is your ID. Anyone entering Canada needs a passport, so be sure yours is up to date with at least 6 months before renewal when you travel. Please ensure that your travel companion/s get this information. In fact, anyone new to the lodge should read our guest information to be found here.

Hatchery Update

Work on the brood stock for our Rivers Inlet Hatchery has been taking place. This is for the Percy Walkus Hatchery which will ensure that our world renown Chinook/kings survive any disaster & increase the number of salmon returning to Rivers Inlet. Many of you will recall that the local lodges started a similar project in 1985 under the name, Rivers Inlet Hakai Salmon Enhancement Association. This became known as the Rivers Inlet North Coast Salmon Enhancement Association (RINCSEA). We were delighted to receive a plaque from the Government of Canada as recognition for our more than 25 years work on salmon enhancement in Rivers Inlet. The donations guests made this year for salmon enhancement in Rivers Inlet are going towards this project via the Pacific Salmon Foundation. See this link for the latest news.

Guest Testimonial

Just wanted to drop a quick line…
Words can’t express how thoroughly we enjoy our annual trip to Rivers Inlet Sportsmans Club (RISC). It’s a trip we look forward to and count down the days until the next one.
With the busyness of everyday life, routines and distractions, it’s not difficult to escape that on the docks of RISC. For me and my husband, it’s an opportunity to be confined to a boat and have the opportunity to catch up and reconnect…
You and your staff are welcoming, helpful and each dedicated to their position. Not one step is missed to ensure guests comfort and their needs. This take a lot of leadership skills to ensure staff are trained year after year. I have been coming for 6 years and the training has been consistent. Great job!
Life is busy and maintaining a focus on what’s important can sometimes be difficult but RISC provides the opportunity to have togetherness with your spouse. Thank you for that opportunity. You will never know the true value of a moment until it becomes a memory.
Take care, Jennifer R

Salmon Cream Cheese Dip

-1 can or 1 cup smoked or leftover cooked salmon – shredded
-1 1/2 cups cream cheese
-1 tsp onion chopped finely
-1 tsp lemon juice
-salt and pepper to taste


-Mix everything together really well.
-Store in the refrigerator and serve hot or cold.

My friend Dave G. landed this beautiful 60 pound spring. Dave has netted two previous
season record springs for his partners but this year he landed one
for himself.
Always a good time at sportsman club.
Thanks Simon and Barbara for another successful year on the water. – Rod W.