2010 Sportsfishing Season is almost here. Book Now!

It's time to book your adventure aboard the M.V Haidaway. This new sports fishing and adventure company is located in Prince Rupert, British Columbia, Canada. The Tsimshian Haidaway, established in 2003 is entering into it's 6th year of high quality guided Salmon and Halibut Charters. With our company you will receive the highest quality and service to be expected. Our boat "MV Haidaway" is a 28 foot Aluminum vessel made by Lifetimer Boats in 2003. Your CaptainTroy Pearson is experienced, professional, friendly and Transport Canada Certified.  He specializes in Sports fishing and dedicates himself to making your trip a memorable one. In Prince Rupert, you will be able to forget about all other distractions and focus on catching the "Big One". You will love the serenity of being away from traffic grid-lock, cell phones and big city noise. Other than the crazy amount of fish you will be catching, we are hoping that you will take time out and enjoy the beautiful scenery. If you are ready to "Haida-way" book with us for the Prince Rupert fishing experience of a lifetime.  

Recent Photos

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What our guests say ...

We will be back next year!

May 12, 2008 - 11:25 — accounting

This will be the third time that we have been on the "Haidaway" with Captain Troy. He was very helpful and knowledgable. He made our trip so much fun and a trip to remember. Next year we will be bringing our grandkids and be staying for a few days longer!

Name: 
Ester Swan and family
City: 
Seattle Washington
Date: 
14 May, 2008

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Smoked Salmon Hash

May 7, 2008 - 09:39 — accounting

Ingredients

2 tbsp (25 mL) vegetable oil
4 potatoes (about 1-1/4 lb/625 g), peeled and diced
1 small sweet red or green pepper, diced
1 cup (250 mL) diced red onion
1/2 tsp (2 mL) each salt and pepper
6 oz (175 g) hot-smoked salmon
2 tbsp (25 mL) chopped fresh dill (or 1 tsp/5 mL dried dillweed)
2 tbsp (25 mL) chopped drained rinsed capers
1 tsp (5 mL) lemon juice
4 sunny-side up eggs

Preparation:

In large nonstick skillet, heat oil over medium-high heat; fry potatoes, stirring often, until golden, about 12 minutes.

Add red pepper, onion, salt and pepper; cook over medium heat, stirring occasionally, until softened, about 8 minutes.

Meanwhile, skin and break salmon into bite-size chunks; stir into potato mixture and press with spatula to compress. Cook, without stirring, until bottom is golden and crispy, about 10 minutes.

Stir in dill, capers and lemon juice. Spoon onto plates; top each with egg.

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