When it comes to stillwater fly fishing, there is simply nothing more exciting than targeting fish in skinny water. It’s...
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Many anglers have purchased pontoon boats or similar crafts to access unfished waters on increasingly crowded rivers. Anglers that have drifted down rivers in pontoons have experienced one of the most peaceful ways of travel, with unobstructed views of the beautiful landscape, snow-capped mountains, and soaring eagles, and the opportunity...
This article originally appeared in the July/August issue of BC Outdoors
It is a common belief that wet flies and nymphs are the most successful choice to catch a lot of fish. This does make sense as fish feed subsurface the majority of the time, and anglers will only open...
Big water fishing and wild food foraging are two of my favourite sports and pairing up the fish of my dreams with a top woodland pick such as in this recipe produces a gourmet feast that money can't buy!
I like to use salmon steaks for this particular recipe because they...
With frigid temperatures over the previous couple weeks, ice fishing season is just starting up in the Lakes District. While...
by Linda Gabris. Originally published in the 2014 May issue of BC Outdoors magazineMy family loves this refreshing shore lunch that's ready to serve as soon as the boat lands on shore. What I like about it, aside from the taste, is the fact that little precious fishing time is...
With both barbecue/smoking season and halibut season just around the corner, what better way than to enjoy some halibut kebabs...
Burbot, ling, eel pout or mud shark are just a few of the seven or so different monikers this sometime maligned and disrespected fish gets called. I, unlike a lot of folks, don’t think of them as ugly at all, but rather as yummy, battered pieces of fish candy in my deep fryer. Incidentally, the burbot is the only fresh water representative of the cod fish family in North America and it has succulent, mild tasting, white flaky, firm flesh.
I’ve run my shop for over 10 years and have been here since I was fifteen. My physical reflection is now of a man with hair the color of salt and pepper; some call it distinction; some call it the sign of wisdom. I don’t know about either of those...