April 2015- New Regulations


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Newsletter-Coyote-Lures-750 120 
Availble in Westview Marina Tackle Shop

Fishing Report April 2015

Chinook Fishing Contest  – Just for the FUN and some CASH!!!

Rapala a.k.a Normark Inc. sponsored.

The 1st 30lb Tyee that is weighed in at the Marina this Season will receive a $50 gift certificate for the tackle shop toward purchases of Rapala gear.

The 1st 40lb Tyee will receive $100 gift certificate for the same.


Jake Baker from Mount St Helens Oregon with his 45.5lb Chinook caught June 21, 2014 off Esperenza Inlet.




Proposed Regulation Changes in Area 25  “It is ALL GOOD”

All of Esperanza Inlet will remain open for Chinook retention from the surf line inshore - 2 per day minimum size 45cm until July 15th- Oct. 15 when it changes to 1 over 77cm & 1 under 77cm just like last season. With one exception of sub area 25-E “Hecate Channel” after July 15 – Oct. it will go to non-retention of Chinook. This change is being put in place to give further protection to the Tahsis, Leiner, Zeballos & Little Zeballos Rivers

Nootka Sound – last season there was a line near the mouth of the sound which ran from Discovery Pt to a point just NNW of Friendly Cove/Yuquot. Locals know the line as theDollies line. North of that line in 2014 after July 15 Chinook retention of 2 per day-1 over 77cm & 1 under. Seaward of the line Chinook retention was 2 per day maximum size 77cm. This line will now be moved running from Discovery Pt. to Maquinna Pt. This move puts Friendly Cove/Yuquot, the Monument, Eagle Rk., Wash Rk. & Maquinna Rks. In the 1 over/ 1 under 77 cm area after July 15 – Oct 15.

There is also a new closure of sub area 25-1 “the upper reaches of Muchalat Inlet - Matchlee Bay at the mouth of the Burman River to protect those Chinook stocks.

All the above Proposed changes where put forth by the Local Area 25 Sport Fish Advisory Committee (SFAC) with input from Dept. of Fisheries & Ocean (DFO) representatives at a recent meeting, which included 20 stakeholder & staff.   

2015 Saltwater Fishing Licences Yes we have them for both Residents & Non-Residents

Ling Cod - Opens on April 1st

The abundance of Ling Cod in Area 25/125 is HIGH. There are so many that commercial fishing is still permitted on these not so pretty but Delicious fish


Trevor Harris & friends with his 41lb Ling Cod catch May 14, 2014



HERE is Cathy’s favorite Ling Cod recipeTry it you will LIKE IT!!!!

Baked Ling Cod with Prawn Sauce

There are few things that are richer and satisfying than seafood that is stuffed, sauced, or otherwise finished with other seafood, it is even better than dessert.

4.5- oz. (150g) boneless, skinless cod fillets 

2 Tbsp. (30ml) olive oil

1 cup (250ml) dry white wine

1 Tbsp. (15ml) unsalted butter at room temperature

1 Tbsp. (15ml) flour 

1 lb. (500g) raw prawns, shelled and de-vined 



1 small onion, diced

2 garlic cloves, minced

½ tsp. (2ml) sea salt

2 Tbsp. (30 ml) minced flat parsley, for garnish

Freshly ground pepper to taste


Serves 4 people

  1. Preheat the oven to 325’F (160’C). Rinse the cod and pat it dry with paper towel.
  2. In a large non-stick frying pan, heat the olive oil on high and sear the fillets briefly on both sides
  3. Transfer the fish to a shallow 9x13 (3.5litre) glass baking dish. Pour the wine into the bottom of the dish, cover with aluminum foil, and bake until the fish is opaque, about 10 minutes, depending on the thickness.
  4. Chop the prawns in half (in thirds if they are large), and set aside. In a small bowl, use a small whisk to blend the flour into the butter, and set that aside too.
  5. Add the onion to the frying pan and cook on medium- low heat until it begins to caramelize, about 10 minutes. Add the garlic, salt, and pepper, and cook for 1 minute more (do not allow the garlic to brown).
  6. Transfer the cod to a warmed serving platter and keep the fillets warm in the oven (turn off the heat) while you finish the sauce,
  7. Pour the liquid from the baking dish into the frying pan, bring it to a boil, and then reduce it by half. Lower the heat to medium and add the prawns.
  8. Simmer the prawns until they are almost done, about 3 minutes, and then whisk in the butter/flour mixture. Continue to whisk until the sauce thickens and prawns are fully cooked, about 2 more minutes.
  9. Spoon the prawn sauce over the cod fillets, garnish with the parsley, and serve immediately.


You choose which service you want for your fishing trip.

We also have all Inclusive Pkg. for BYOB - which includes Moorage, Lodging, All Meals & for those who wish a chart orientation with GPS coordinates as to where & how to fish in our Area. www.westviewmarina.com


Marina Grillhouse Restaurant  

will do this year’s GRAND OPENING for Dinner on Mother’s Day - Sunday May 10th

A Very Special Menu will be available for ALL those Very Special Moms

5pm to closing - Lots of indoor heated seating - Reservation recommended

Stay tuned for detail on the menu choices

UPDATE: Commercial Prawning starts on May 12th Come get yours before they arrive.


Mike and Graeme another successful day   Scotty and Gary with their daily pull of prawns


US Dollar still holding at a 20% better than Canadian Dollar

What a deal for those customers coming from south of the boarder!!


“Special limited time fishing packages.”

Must be booked by April 30th, 2015


2 Person Fishing/Catching Trips Packages. click here for more info

3 Person Fishing/Catching Trip Packages. click here for more info

4 Persons Fishing/Catching Trip Packages. click here for more info

6 Person Fishing/Catching Trips Packages. click here for more info


Book Now So We Can Meet Your Request

Looking Forward to Seeing You This Season.


This season is projected to be one of the BEST FISHING EVER!!


(250) 934-7672 : Toll free 1-800-992-3252 : This email address is being protected from spambots. You need JavaScript enabled to view it.


Cathy & John Falavolito

23 Years of Service to the Fishing/Marina Public