Fishing Tips, Tricks & Tech Talk

By Garry Elgear Originally published in “Tips and Tech” Jan/Feb 2011 issue of BC Outdoors magazine. With the change of the season, winter is finally upon us. Barren trees, crisp air, a brand new dusting of snow and I am exhilarated, anticipating and planning my next trip with my fishing partner for...

In the last two decades halibut angling has really taken off in British Columbia. The popularity of these highly prized fish has been increasing on a yearly basis and in some areas of the coast halibut actually challenge chinook...

You need to clean your boat, and I’m going to help you learn how keep it clean the natural non-toxic way, without having to use cleaning agents that contain phosphates and other poisonous chemicals that are a danger to the ecosystem as they are rinsed off your boat into the...

We have all done it. If you have a fishing rod and a camera you have probably at some point hoisted a fish high and proud for a picture before releasing it back into the water. It's just a natural thing to do, you want to show your family and...

by Linda Gabris Originally published in the "Cooking Rough" column in the January/February 2012 issue of BC Outdoors magazineClick here to print the original printed version Here’s a delicious, versatile salmon pie recipe that always makes a big splash at the table. Without doubt, you’ve heard of British codfish pies, Cajun catfish...

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.