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August 6, 2015 Duane Foerter0

These are indeed exciting days to be at the Lodge!  We generally expect to see some big fish through this period and we’re happy to say that all is right in the world of QCL fishing.  If anything we may be a little behind “normal” timing but that’s working out just fine. QCL guests are seeing lots of opportunity to pick and choose the fish they keep and which they release.  As a result we’re releasing lots of beautiful big Chinooks!  We encourage anglers to make an informed choice about the fish they keep and we really like to see those big Tyees go back in the water.  Of course, sometimes that doesn’t always happen for one reason or another and that’s okay too.

In the past week we’ve seen 39 Tyees released by 27 different guests with 21 different guides.  There were 29 fish over 30 pounds, 8 over 40 and 2 over 50.  And that’s just the releases!  Chinook fishing has been very good.  Some particularly notable achievements were Justin H., fishing with guide Coady Delesalle, who turned back 33 and 51 pounders.  Mike K joined the 50 Pounder Club as well with a big beauty that couldn’t go back and was weighed in at 56 lb.by his guide Kyle Hedican.  Grant H was able to release a big silver slab that was taped out to 47 pounds by his guide Nick Mercer.  David A and his guide Oliver Schmaler caught and released 3 Tyees during his stay – 33, 38, 38 lbs – while boatmate Jamie P kept a 31 and released a 37!  How awesome is that?  The Lever brothers, making their first sojourn to Haida Gwaii from Ontario have enjoyed phenomenal success over the week with veteran QCL guide Dan Rainville, releasing 31, 33, 39 and 42 pound Chinooks!  Of course we can’t forget the stunning 78 pounder that Trevor M caught and released with his brother Brad while fishing with Robbie C.  An encounter with a fish like that is something that leaves you speechless, in awe of what just happened.  Seeing it swim away with such strength and drive is so encouraging.    Congratulations to all of you on your success!

Halibut catches over 30 pounds have tailed off a bit with anglers committing more of their time to salmon fishing this week!  Winds from the northwest have kept the effort a little closer to shore these days so anglers are often keeping their first fish and getting back inside.  That said, we have still recorded 5 more fish over 100 pounds this week with a 121 pounder for Jay SL being the largest.  Most fish boxes this week contained a couple of nice 15-20 pounders.  Coho numbers are increasing slowly with average size being 8-10 pounds and a few 12-13 pounders showing up each trip.  For the fly-fishing crowd, it’s definitely time to pack that 8-weight when you’re coming up here!

Looking forward to the weekend we can expect light winds out of the south to southeast and very mixed skies – typical island weather, clouds, showers, sunshine, repeat!  The huge tides we experienced last weekend will have mellowed to changes of 6 to 8 feet by Saturday so it should be a very active weekend!  We can’t wait!

Catch and Release Tyee

 

Family Fishing Success

 

41 Pounds!

 

Tyee Release at QCL


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August 4, 2015 Duane Foerter1

Have you ever seen an ivory salmon and wondered why that fish is different than the rest? 

There have been many theories as to how or why this happens; some stories about how their diets are different, that they are bad to eat or that they are a completely different species. However, the Ivory gene only occurs in Chinook Salmon (Oncorhynchus tshawytscha). They are exactly the same fish as the red Chinook. They feed on the same food, swim in the same water and look exactly the same…on the outside. The difference between an ivory and a red salmon is actually the result of an active enzyme that breaks down carotene. Carotene is what makes red salmon red and shrimp or flamingoes pink. Carotene is stored in the meat of normal salmon instead of being broken down. Ivory salmon has an enzyme that breaks down carotene resulting in a white coloured meat. To my knowledge, there is no way of telling whether you have a white or red on your line until you fillet the fish and see the flesh. Ivory or white fleshed salmon occurs naturally and affects about 1 in 20 fish. Some river systems are known to produce more ivory salmon than others but there hasn’t been much research on this. Years ago, many people thought that ivory salon tasted bad or that it is sub-par to red salmon. The meat of an ivory salmon actually contains more oils and has less of a ‘fish taste’. This salmon is becoming more popular in restaurants as a luxury item due to its unique look and taste. If you are so lucky to go home with an ivory salmon, take pride in knowing that you caught one of the best eating and most unique Chinook salmon. 

FishMaster Chelsea


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August 2, 2015 Duane Foerter1

As a small group of boats leaves the dock at first light the day is full of anticipation. Two days ago a 78 pound Chinook was caught and released and we all know that those big fish are here. It’s that time of year where every time that rip tip bumps it could be a hog. As we roll out through the mouth of the harbour an orange hue covers the horizon and the low lying clouds as the sun rises. The waters of Virago Sound are flat calm and the hairs on the back of my neck are standing on end in anticipation for what the day might bring. The anticipation of the first bite, a big fish, or just that fishy feeling, it all builds up.

As two boats stop at Cape Naden the water is slowing down and it’s full of bait, millions of little jack herring. The boat in front of us hooks up almost as soon as they have a rod in the water and now the anticipation continues to build. When will it be our turn? Bob and John are first time salmon anglers and yesterday John landed his first Tyee – a beautiful 31.5 pounder and now Bob is looking for one.

After a few passes and only one small Chinook hooked, we’re eagerly looking for that next bite. As we tuck in behind a big rock deep in the west bay we get a hit, Bob jumps for the rod and as soon as he goes to pop it off the release clip the line pulls tight as a very heavy fish starts to run. Unfortunately there is nothing that can be done, it’s too late, the hook is set as the fish turns and the leader snaps, but Bob knows as he turns and says, “that one had shoulders.”

After a long day of waiting and watching many other boats around us hook fish we are now growing sick with speculation of when that next fish will strike. It’s an addicting feeling that keeps us staying out late and coming back for more. As we decide on one last pass at Klash at the end of the day it all comes together; Bob’s rod fires and it’s a screamer! After a series of long hard runs, deep sounds and even a big jump we finally get the fish to hand and it tapes out to a beautiful 33.3-pound release fish. Two brothers, Bob and John, join the Tyee Club and it’s a great way to end the day! But I’m left in anticipation for what tomorrow might bring.

Dan “Rainman”