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...
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...
Fly fishing for westslope cutthroat trout in the East Kootenays of British Columbia should be on every angler’s bucket list....
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...
Set lining for burbot is a fun pastime in northern British Columbia, and something to look forward to every season....
Upon arrival at an unfamiliar lake, a variety of questions must be answered to make the fishing trip a successful...
Mini Crispy Fish Bowls
24 wonton wrappers
Vegetable oil for brushing
1 cup flaked leftover cooked fish (any kind of red or white fleshed fish works great)
1/4 cup skinless, boneless minced smoked fish (salmon, trout, other)
3/4 cup softened cream cheese
2 tablespoons heavy cream
1 egg
1 teaspoon fresh minced dill
1 teaspoon Tabasco
3 minced green...
Fish are among the most efficient movers in the animal kingdom, perfectly adapted for life in water. Their ability to...
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.
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...









