Long time guest Aaron brought his friends Sean and Danielle Darcy with their children Quinton and Piper from Campbell River for a day of fishing. We started off with releasing several Coho and finished off with some nice Chinook up to 21 lbs!
Category: salmon
Fishing with my High School Buddy
Albertans Love the Salmon Fishing in Campbell River
Fishing is heating up!
Quality Family Fishing Fun
Calm Seas, Good Action, Great Conversation!
Salmon Fear This Man!
It’s always a great time when Ken Sedore comes salmon fishing with me. Two days of hanging out and catching fish. Chinook fear this man! 
😉 He’s a sniper on the rod! 
🔫
There is still some great fishing before the salmon head up the rivers. Book now!
Action Packed Family Fishing!
Ivan Bernardo with his father Salvatore, his son Marco & his nephew Josh from Calgary had an action-packed day landing 6 nice Chinook salmon and and a few Pink salmon. We released some Coho salmon. Nice work guys!!!
I still have some spots left in our fishing season. Book now while the action is good!
4 of 5 Salmon Species to our Boat!
Michelle Manovich and her father Terry with their 21 and 15 pound Chinooks, beauty day with 4 of the 5 salmon species to our boat and a great dolphin show on the way home!!! Book now for your salmon fishing charter.
Salmon Egg Rolls
This is another one of my webmaster’s favourites.
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Ingredients
- 8 egg roll wrappers
- 8 oz package of Cream Cheese (whipped)
- 11 oz fresh cooked salmon or BBQ salmon tips
- 2 tsp lemon juice
- sun dried tomatoes, chopped (to taste)
- artichoke hearts, chopped (to taste)
- 2 Tbsp capers
- 1:1 water to cornstarch mixture to seal egg rolls
- 3 c. vegetable oil
Ingredients
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Instructions
- In a medium bowl, mix the whipped cream cheese with the salmon, lemon juice, sun dried tomatoes, artichoke hearts and capers.
- Evenly distribute the salmon mixture between the egg roll wrappers (about 1/4 cup per wrapper). Dab the sealing edges of each wrapper with enough of the cornstarch mixture to moisten it but not enough to accumulate or bead. Fold the wrapper over and press the edges together as tight as possible around the filling but without letting the filling seep out. If folding the wrapper back over the top (like an envelope flap), dab the top side of the wrapper as well to get a good seal.
- Heat the oil to 350 degrees F in a two-quart pot. Carefully place two egg rolls into the hot oil, avoiding splashing. Cook until deep golden and crisp.
- Carefully remove the egg rolls from the oil. Drain on paper towels. Repeat until they are all cooked.
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