? FISHING REPORT – TD Coastal Adventures ?? Date: June 11 ? COHO OPENED JUNE 1st! ? You can now retain 2 hatchery coho per person, per day — and they’re here in solid numbers! We’ve been hooking into silver bullets at 60 feet, especially around the mid-hump and out on the Flats by the green can. Hot action, chrome fish, and some days are lighting up like it’s August. ? Hatchery ID Tip: Look for a missing adipose fin — that’s the tiny fin between the dorsal and tail. If it’s gone, you’re good to keep it. Wilds go back, hatchery fish come home with you. ? Why Your Fish Tastes Better With Us At TD Coastal, we don’t toss fish on dry ice or into warm bins. We use a cold salt ice slurry — a pro-level method that flash-chills your fish down to just below freezing in minutes. That means: ✔️ No mushy flesh ✔️ No blood pool around the belly ✔️ Sushi-grade quality for your BBQ or smoker ✔️ A serious upgrade from the “cooler with ice cubes” approach We bleed and slurry immediately — because we respect the fish, and we want your catch to be the best you’ve ever tasted. ? Ready to get on the water? Spots are filling up quick — June tides are sweet, and the bite is on now. ? Book today before the window passes. Let’s hook into chrome and keep it cold the right way. See you on deck, – Captain Dan Old school grit. Cold salt brine. Damn good fishing.

Coastal Adventures – Fishing Report Captain Dan Reporting Toba Inlet exploded this trip—no other way to say it. We fished the flood tide behind Second Island at 110 feet, and it was like throwing gas on a fire. Chinook salmon were stacked and on the hunt. Rods doubled, reels screamed, and we hit multiple double headers that had the boat rocking and the adrenaline pumping. These weren’t cookie-cutter fish—15 to 25-pound bruisers, chrome-bright and savage. One after another, they hit like freight trains and fought like warriors. Every angler on board was into fish, and the energy was electric. Toba isn’t just a fishery—it’s an experience. Towering cliffs, cascading waterfalls, and that raw, untouched magic of the BC coast. It’s where nature shows off—and the fish show up. But listen close—this special Toba Charter is limited. No fixed dates, no open calendar—just a few prime spots left while Chinook retention is legal and the bite is red-hot. Once they’re gone, they’re gone. No second chances. Book now. This is where the giants run—and they’re running right now. TD Coastal Adventures Captain Dan Shea Wild fish. Wild places. Lifetime memories

Big Fish. Big Flavor. Big Fun. Let’s Go! Lingcod Season Opens May 1st — and Captain Dan is Ready to Roll! The coast is calling and the monsters are waiting. Lingcod season kicks off May 1st, and Captain Dan is heading deep into the rocky haunts where the big ones live — savage, wild, and ready to fight. Special Launch Offer: Book a 5-hour trip and Captain Dan will add a 6th hour — free. That’s an extra hour on the hunt — a $150 value — just because real adventures shouldn’t be rushed. We’re talking bent rods, wide grins, salt spray in the air, and the kind of battle stories you’ll still be telling years from now. And if you’re lucky (and polite), Captain Dan might even cook you his legendary Pan-Seared Tomato Basil Lingcod — fresh from the sea, kissed by fire, and cooked with love the old-fashioned way. This is the season of bold moves, deep water, and wild hearts. Catch the fish. Earn the feast. Live the story. Adventure. Battle. Victory. Maybe Lunch. Spots are limited — and the fish are hungry. Book your Lingcod trip today and step into the kind of adventure most people only dream about. Captain Dan’s Pan-Seared Tomato Basil Lingcod Fresh lingcod fillets (caught by you, if you’re doing it right) Sea salt and cracked black pepper Olive oil Fresh basil leaves Cherry tomatoes, halved Garlic, minced A splash of dry white wine A squeeze of fresh lemon How to cook it: Season your fillets with salt and pepper like you mean it. Heat a skillet with olive oil until it’s good and hot. Sear the fillets until golden brown on both sides — crisp outside, tender inside. Toss in the garlic and cherry tomatoes — let them sizzle and fill the air with pure magic. Add a splash of white wine and a squeeze of fresh lemon. Scatter fresh basil over the top and let it all simmer until the fish flakes perfectly. Cooked fast. Cooked fresh. Always cooked with love. Best served hot, with cold drinks, great company, and a grin you can’t wipe off