May 2011



halibutEaster weekend saw the first wave of the start of the 2011 season. Customers from Vancouver, Alberta, Seattle, Victoria, locals and others enjoyed that first adrenalin rush of “FISH ON!’

Halibut, Ling Cod and Prawns dominated the catch but the first salmon also hit the cleaning tables. Cecil Ballard from Victoria tops the salmon board with a 24 pound Chinook. Monty Bloomberg from Estevan Saskatchewan topped the halibut with a 67 pounder and Trevor Walkom brought in a 37 pound Ling Cod! There were also great tides for harvesting oysters and clams which are in huge supply this spring.




halibut_mayWHAT’S NEW FOR 2011?

New cleaning tables with an overhead hose cleaning system – check it out on our web cam at

New additions to the Marina Grillhouse Restaurant menu expanding our appetizers and seafood selections.

Expanded deck area for Restaurant Dining, Special Events and Entertainment

Patio Heaters – large propane heaters for your early season, late evening & fall comfort while you dine.




  • Opening for the season THE MARINA GRILLHOUSE RESTAURANT FRIDAY MAY 20 - Friday Night Steak Night!

  • Father’s Day Specials – SUNDAY JUNE 19

  • First ROCK THE DOCK Entertainment night FRIDAY JULY 1

  • Second Annual BBQ COOK OFF - SATURDAY JULY 9

  • Annual Westview Marina Salmon Enhancement Derby AUG 26 & 27
    Don’t miss it - lots of GREAT prizes and FUN!






Her Diary:

"Tonight, I thought my husband was acting weird. We had made plans to meet at a nice restaurant for dinner. I was shopping with my friends all day long, so I thought he was upset at the fact that I was a bit late, but he made no comment on it. Conversation wasn't flowing, so I suggested that we go somewhere quiet so we could talk. He agreed, but he didn't say much. I asked him what was wrong; He said, 'Nothing.' I asked him if it was my fault that he was upset. H e said he wasn't upset, that it had nothing to do with me, and not to worry about it. On the way home, I told him that I loved him. He smiled slightly, and kept driving. I can't explain his behavior I don't know why he didn't say, 'I love you, too.' When we got home, I felt as if I had lost him completely, as if he wanted nothing to do with me anymore. He just sat there quietly, and watched TV. He continued to seem distant and absent. Finally, with silence all around us, I decided to go to bed. About 15 minutes later, he came to bed. To my surprise, he responded to my caress, and we made love. But I still felt that he was distracted, and his thoughts were somewhere else. He fell asleep - I cried. I don't know what to do. I'm almost sure that his thoughts are with someone else. My life is a disaster."

His Diary:

"Boat wouldn't start, can't figure it out, at least I got laid."





(is great with any white fish)

2 packets of chicken bouillon powder
2 garlic cloves – minced
2 carrots, cut into julienne strips
2 cups asparagus, cut into 2 inch lengths
1 pound halibut fillets
2 tbsp all purpose flour
2 tbsp butter or margarine
¼ cup dry white wine
1tsp grated lemon peel & juice of one lemon

  • In large, deep skillet, dissolve bouillon in 2 cups boiling water. Add garlic, carrots and asparagus and bring back to a boil.
  • Reduce heat to medium low, add fish and cook for about 3 minutes until fish is done. (It is done when it flakes easily with a fork)
  • Carefully remove fish and vegetables with a slotted spatula to a serving plate. Cover and keep warm.
  • Mix together flour and margarine / butter. Bring the bouillon to a boil and gradually whisk in the butter mixture until sauce begins to thicken.
  • Remove from heat and whisk in wine, lemon rind and juice. Season with pepper if desired. Pour sauce over fish & vegetables, serve with rice.


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Same as last year. July 15 Chinook inshore over and under limits come into effect. You may want to fish before July 15 when you can keep those Tyees (30+ fish) at the Pins, Rosa Harbour and Ferrer Point. Sept 1 Coho limits jump up to 4 per day with 8 possession. September often brings some of the best fishing and calm seas with no wind! Sharpen those hooks and plan your trip! Make your reservations for moorage, accommodations, fishing and eco charters and meal packages TODAY!