The Outpost Pre-Season Outlook
By Jordan Knight, The Outpost, West Coast Fishing Club
It is with great enthusiasm and with mounting excitement that we are putting together the final touches for the upcoming season. The barges our being unloaded, freight and helicopter logistics are being finalized and we have extremely eager guides once again this year, who are probably tying leaders and sharpening hooks as I type. Veterans Bigfish Ben and Myles are back for another season along with Carl and Dewey. The core of our lodge crew will be returning again as well, joined by some capable and keen rookies.
Also returning after a one-year hiatus is the internationally recognized husband and wife chef team of Paul Moran and Stephanie Noel, who dazzled guests morning, noon and night in the 2013 season. By combining their supreme creativity with the finest ingredients, including locally produced meats and seafood and a handful of treasures foraged from nearby forests, every trip is sure to be a culinary journey of unparalleled quality and sophistication. Notably, Paul won the 2015 San Pellegrino Best Chef Under 30 in Canada competition, and will compete in Milan, Italy later this year for the title of World’s Best Young Chef.
Now to the crux of things – fishing!! June at The Outpost has to be the best kept secret on the West Coast. Three Rocks, which is just minutes from our lodge at Port Louis and fished only by our guests, was on fire for most of June last year. We are looking forward to catching some early season hogs in Brock Bay minutes from our dock.
Last year as the season rolled on, our guests made their way further south to Freeman Rocks and Hippa Island, where they were similarly rewarded with boats routinely catching and releasing up to 30 Chinook Salmon a day. We see no reason why that won’t happen again this year. The waters in this region off the west side of Graham Island are particularly rich for Halibut too, and any guests who want to switch it up with some bottom fishing are pretty much guaranteed to take home a box or two of some of the finest tasting fish they will ever eat.
With incomparable food, unmatched service, and massive runs of wild, hungry Chinook and Coho Salmon feeding all over the 15 square miles of ocean that we call home, the only question that remains is will you be there to greet them?