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Marina News

Port Browning Marina Dock Expansion Set to be Completed this Summer

PORT BROWNING MARINA Resort is excited to announce that the marina will be expanding. The marina will be adding approximately 800 linear feet of dock space. These docks will be brand new and include 30-amp and 50-amp power. This means an increase in annual moorage space and the ability to accommodate more transient boaters. It is great news for both the local long term moorage client as well as for rendezvous groups and overnight boating guests. The expansion will nicely complement the picturesque oceanside field area, camping, pool, pub and bistro that anyone who has visited the property has come to know and love.

“This expansion has been in the works for some time and is step two of about five steps we are planning on. These added docks will allow us to offer more annual moorage while also offering an improved experience for our visiting boaters,” said Duane Shaw, President of Mill Bay Marine Group. “We have been making upgrades to the property every year and there will be more to come!”

The new docks at Port Browning are a fibreglass open mesh deck, and match perfectly to the docks that were previously replaced. “After significant research we still believe these are the most eco-friendly docks that we could install. The open mesh deck surface allows sunlight to shine through the dock to the ocean floor, which minimizes any negative effects of these docks,” said Shaw. For more information go to portbrowning.ca.

Gorge Harbour Revitalization

GORGE HARBOUR MARINE Resort on Cortes Island recently announced that they are undergoing some largescale projects on their property in the coming year, and as a result some of their regularly provided services will be interrupted. Repairs and maintenance are being done on major systems such as, septic, water and electrical.

For 2023 they will be unable to offer RV accommodation and they are in the process of notifying clients who booked for the season. Pending approvals, a newly envisioned campground with full services will replace the existing sites as part of the larger project.

They will be closing their Floathouse Restaurant as after structural evaluations the building was found to be unsuitable for continued operation. There are no plans to rebuild the restaurant. They are currently working through solutions for food and beverage options to return on-site for 2024. At the marina, water will likely be available for moored guests, but will not be available as a service to boaters not moored at the marina for 2023. Boat gas and diesel will remain available. There will be a temporary shutdown of road gas as they install a new pump. Updates will be posted on their website.

The popular pool and hot tub will not be open for the 2023 season. They are working on repairs and the popular swimming spot should be reopened for 2024. On-site showers and bathrooms will be affected by the ongoing maintenance. thegorgeharbourmarina.com.

—Blaine Willick

New Boat Club Coming to Southern Vancouver Island this Spring!

Mill Bay Marine Group has launched a new membership based boat club called Club YOLO. Club YOLO is an easy and flexible way to get out on the ocean, making boating more affordable and convenient. Members will have the choice of booking three boat models—The Beneteau Antares 7, The Trophy T20CC and the Bayliner VR5. These boats provide variety from comfortable summer cruising to fishing / adventuring to year-round boating with an enclosed cabin. The boats will be located at Mill Bay Marina and Port Sidney Marina with great access to explore the Southern Gulf Islands.

manage, clean and service the boats and we outfit the boats with all navigation and safety equipment” states Duane Shaw, President of Mill Bay Marine Group. “All you need to do is show up and enjoy the boats!”

The new boat club has the potential to attract a wide range of customers. Many boaters are tired of boat ownership and all the hassles, many don’t have the time, money or storage for a boat and many are frustrated with the backlog of boat supply and waitlists for moorage.

“Welcome to worry-free boating. A club where members can trust that their boats will be looked after and they will receive an extremely high level of service,” said Shaw.

The ratio is eight members to one boat. With six boats available for 2023, there are only 48 spots available. To reserve a spot, Club YOLO requires a $200 deposit (fully refundable). The deposit secures the membership until the boats arrive. For more information go to clubyolo.ca.

There is a one-time membership fee and an affordable monthly payment. “The idea is, we do all the work— we purchase the boats, we pay the moorage fees, we pay insurance, we pay and arrange maintenance, we INDUSTRY

Yanmar Marine International recently revealed its new innovative electric sail drive technology at the Miami International Boat Show in February. The new electric sail drive comes as Yanmar continues its commitment to deliver sustainable propulsion solutions. For more information go to yanmar.com/marine.

The Greater Victoria Harbour Authority has appointed a new CEO. Robert Lewis-Manning takes over the role from Ian Robertson. Lewis-Manning has over 20 years of executive-level leadership, having previously worked as the president and CEO of the Chamber of Shipping.

British Columbia

ANCHOR MARINE

Victoria, BC 250-386-8375

COMAR ELECTRIC SERVICES LTD

Port Coquitlam, BC 604-941-7646

ELMAR MARINE ELECTRONICS

North Vancouver, BC 604-986-5582

GLOBAL MARINE EQUIPMENT

Richmond, BC 604-718-2722

MACKAY MARINE

Burnaby, BC 604-435-1455

PRIME YACHT SYSTEMS INC

Victoria, BC 250-896-2971

RADIO HOLLAND

Vancouver, BC 604-293-2900

REEDEL MARINE SERVICES

Parksville, BC 250-248-2555

ROTON INDUSTRIES

Vancouver, BC 604-688-2325

SEACOAST MARINE ELECTRONICS LTD

Vancouver, BC 604-323-0623

SEACOM MARINE LTD Campbell River, BC 250-286-3717

STRYKER ELECTRONICS

Port Hardy, BC 250-949-8022

WESTERN MARINE CO

Vancouver, BC 604-253-3322

ZULU ELECTRIC Richmond, BC 604-285-5466

COLUMN GALLEY

BY ROXANNE DUNN

Mango Salad

The lure of the reef and magical mangoes

Mbit off the left arm and part of the right hand of a tourist from France. Ouch! Three years ago, a man died following a shark attack only a hundred yards from our favourite spot.

Maui. Last December, a tiger shark killed an unwary snorkeller not far from where we like to swim. Three months earlier, not far away, a shark

Every April, we tie the boat firmly to the dock and trade muddy Pacific Northwest trails for golden sand beaches; English daisies and buttercups for plumeria and jasmine. I’ve always said that on Maui, the biggest decision I have to make is which swimsuit to wear.

This year, maybe that’s not quite true. The real question is, am I going to put my snorkel and fins on and get in the water?

I will, of course. How could I not? The lure of the reef is too strong to ignore. For years, we have alternately kicked and drifted over yellow lobe coral, pink cauliflower, blue brain, grey and yellow finger coral and more, in all sizes and many whimsical shapes. And that is just the beginning. Hundreds of bright tropical fish, a few shy moray eels and the occasional turtle live, eat and rest in

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All BRP, Evinrude Johnson, & OMC Cobra parts these structures. Nothing compares to the sights we see when we glide over the reef.

In the shallows, we find the ocean’s nursery. Fish the size of my thumb dart about, tiny, perfect copies of their elders who forage a little farther out. Brilliant yellow and black butterfly fish; black tangs with striking blue, orange and white stripes; parrot fish in mottled pink, purple and blue with parrot-beak noses; and too many more to mention. Big and little, parents and offspring alike depend on the reef for shelter, food and places to hide from predators. It is one of nature’s miracles.

Formed by tiny coral polyps that extract calcium carbonate out of ocean water and build on top of their parents’ and grandparents’ exoskeletons over billions of years, they’ve recorded natural history. Like trees, they grow rings each year, and since ancient times, they have been laying down the history of our solar system. In their own language, they confirm what astronomers believe: that infinitesimally slowly, but inexorably, our days are growing longer and the distance between the moon and our home planet is increasing.

We have to pay our annual visit to these minute scientists. But we will keep a wary eye out and stay near shore.

Safely back from the reef and warmed up by the sun, we will walk to the fish market where, at stainless steel tables behind the display case, white-aproned employees cut the morning catch. Moon fish, ahi, mahi mahi, swordfish and others we’ve yet to try are all delicious when seasoned simply and grilled until just done. I love to serve them with mango salad.

There are over 60 varieties of mangoes, each with a slightly different colour, flavour, size and texture, but only six are commonly available in grocery stores. Since they ripen at different times throughout the year, at least one should be available at any time. Nutritionally, they provide more than 20 vitamins and are an especially good source of vitamins C, A and B6, plus fibre and antioxidants. Although you can use mangoes whether ripe or not, this salad is better when the fruit is ripe. At this time of year, honey mangoes are plentiful, and when they are ripe, they are deep gold and the skin has small wrinkles. The problem is knowing when other varieties are ripe too. In general, colour is not a good indicator. Ripe mangoes feel slightly soft. Test by pressing the fruit lightly in your hand, as if you were checking an avocado. If it’s firm, let it continue to ripen at room temperature or, to speed up the process, enclose it in a paper bag. When it’s ready to use, it can be stored for a few days in the refrigerator.

In the past, I’ve avoided buying mangoes because I didn’t know how to cut and peel them without ending up in a sticky mess. But I’ve learned. Slice off one side close to the pit, then the other side, and you will have most of the fruit. Lay each side on a cutting board, skin side down, and with a sharp knife, cut strips or squares without cutting through the skin, then scoop the fruit out of the skin with a large spoon. Generally, one piece of fruit yields one cup or a little more of magical mango flavour.

This is making me hungry, and what could be better beside a simply grilled opakapaka than a mango salad?

Mango Salad

Notes: Both the mango and avocado should give slightly when gently pressed. It’s not important to follow this recipe exactly. Use the amounts you have. Taste. Season. Serves 3 to 4.

Ingredients

•1 ripe mango (1 – 1.5 cups cubed)

•1 large ripe but firm avocado

•1 cup diced cucumber (peeled and seeded or English or Persian cucumber)

•1 orange, segmented, or 1 cup diced papaya or 1 cup pineapple cubes

•3 – 4 tablespoons thinly sliced or minced red onion

•1 – 2 tablespoons chopped cilantro

•1 tablespoon chopped mint

Optional:

•½ red bell pepper, diced or sliced

•1 small jalapeño, stemmed, seeded and minced

Dressing

•1 teaspoon grated ginger

•2 tablespoons freshly squeezed lime juice

•2 teaspoons extra-virgin olive oil

•¼ teaspoon Dijon mustard

•Pinch cayenne pepper

•¼ teaspoon salt or to taste

•1 teaspoon sugar or honey

Alternate Dressings

If you don’t have all the ingredients for the dressing above or are in a hurry, try the juice of half a lime with salt and a pinch of sugar to taste, or champagne vinegar with salt and a pinch of sugar to taste.

Method

1. Cut everything to uniform pieces, except dice the cucumber.

2. Whisk dressing, then combine gently.

3. Taste. Correct seasonings.

4. Serve at once or chill for 30 minutes.

BY NADIA DALE