• 562 Boat Crew Has Fun Times On Intrepid 1.5 Day Trip
By Logan Flaxington (Online)
2022 started off right where 2021 left off. Yellowtail and rock cod were found in good numbers along the Colonet. Not too long afterwards, bluefin tuna were found biting in the early weeks of January. What started off with a phone call in late January with my buddy Joe soon turned into a reality. Joe, along with our crew consisting of 18 fishermen called the “562 Boat-Crew” booked an extended day and a half trip aboard the luxurious 116 foot Intrepid for July 1st through the 3rd. Knowing that I had another trip booked for the year, my excitement had exploded, making me feel like it was nearly impossible to wait 6 months for it to happen.
Let’s Taco ‘bout it Wicked Tuna Style! Chef David Powell of the Ocean Odyssey
Chef David’s culinary background consists of a three year culinary program with a focus on dietetics at Ohio State in 1995. He then worked at private clubs and Chef owned restaurants till taking a position with the Hard Rock Cafe in Vegas, Hollywood and San Diego. In 2007 David met captain Rick Scott of the Ocean Odyssey while fishing on the Premier (1/2 day) trip. His plan was to fish for a year and now, 15 years later he’s still fishing and doing his magic in the Ocean Odyssey galley. David said “cooking for 30 always has its challenges but doing it while flying through the air adds a new dimension to it, It’s a love hate relationship, but it really gets in your blood” he also adds “it truly takes a unique personality to smile while working 16 hour days and you gotta be just a little crazy LOL!”
Chef David’s culinary skills are top notch. You never know what he’s going to serve up in his galley, his meals are so unique and different from other boats and it’s very refreshing to have a variety of dishes to stimulate your pallet while fishing on a multi day trip.
Here are a few descriptions of Chef David’s menu. His breakfast choices are a to die for, the machaca breakfast burritos filled with a homemade beef machaca, Pica de Gallo, eggs potatoes and a Queso Fresco Cheese with an array of hot sauces to heat it up to your liking. This was my personal favorite and I had it every morning. Every time I think about this burrito my mouth waters and I can’t wait to get back on the boat to have it again! David’s French toast is the best I’ve ever tasted with notes of vanilla and cinnamon dressed with a dollop of creamy butter and drizzled with maple syrup!
EVERYONE IS MADE TO FEEL LIKE A KING AT QUEEN CHARLOTTE SAFARIS
By Shawn Arnold (Online)
t was our third and final day of fishing at Queen Charlotte Islands in Canada. Our group of nine anglers were on two separate boats and we needed more halibut to fill our limits. One boat did much better with catching king salmon than the other while our boat did OK on the bottom fish. One day the boat I was on was catching lingcod left and right and while none were huge, they made for plenty of fish tacos this summer.
As far as the halibut, we had tried drifting for them, but it was not working. In fact, our attempt to catch limits of halibut for our three days had been underwhelming to say the least. The weather was not our friend the previous two days and it made it impossible to anchor. Nick DiBenedetto did manage to bring in an estimated 250 plus pound halibut that is on the cover, but it had to be released as it was too big. The limits at the Queen Charlotte Islands ensure that the big ones go back to reproduce. Plus, those real big ones are not as tasty and can be wormy. As our attempt to catch halibut was looking like a losing battle, our captain Nathan Smulan looked at us and said let’s try trolling. The general response was we don’t want or need salmon, we want halibut. He replied that we would troll for halibut at about 160 feet. In all my years at fishing at various locations in Alaska and Canada I have never heard of trolling for halibut. To be honest I rolled my eyes.
I guess you can teach an old dog new tricks because as soon as we started trolling one of the rods got hit and Pat Burns reeled in a decent size halibut. We trolled two downriggers, both with a three-pound weight on the downriggers and one outfit had a jig with some bait and the other downrigger had a hoochie with some bait. Soon after Pat reeled his in the other side went off and I grabbed the reel. It started to peel line and I told Nathan that this was not a halibut , probably a lingcod. I was wrong again. After a five-minute fight, a chunky 20-pound king salmon was netted and brought on board. It was not soon after that, that another halibut was brought on board.
It did not take long to catch as many halibut on the troll that we did the previous two days. In addition to the butts, we were bringing in the previous mentioned king salmon, lingcod, rockfish and black bass. It was a lot of fun and very productive. It made for a good way to end our fishing trip.