I started a conversation about the San Clemente Island (SCI) trip experience last week that spoke about how much fun this trip is before anyone steps foot in their kayak. We have come to enjoy the entire trip process knowing that most are initially focused solely on the fishing. It is fun to see people get fired up for this trip especially the ones the keep coming back (which is about 70% of the bookings every year).

As much fun as the pre-fishing shenanigans can be… the fishing is the reason we are all here right? Without the fishing… there would be no reason to get all excited in the first place. So… let\’s dive in.

You can\’t talk about how amazing this trip is without talking about the food and service on the Islander. Their food is top notch, restaurant quality, smack your momma good! And where else can you get food delivered to your kayak 60+ miles offshore?

Breakfast

Most wake up at the crack of dawn… maybe even shortly before that and start rustling to the smell of something delicious being whipped up in the galley. Chef Mike starts cooking up breakfast around 3:00 AM to have food ready by 5:30 AM, so that you can have a tummy full of food before you sit on a kayak all day. Breakfast will never be oatmeal and day old fruit… it is always something ridiculously delicious. Like eggs benedict with fresh blueberry pancakes (not made from a box) good. After food, coffee and a solid evacuation (pun intended)… you are ready for a day on the water.

Snacks/Lunch

The Islander doesn\’t believe in sack lunches or crappy snacks. Instead they insist on delicious fresh baked cookies, muffins, granola parfaits for kayak fishing snacks… I mean COME ON!

You can guarantee that kayak anglers will be hungry come lunch time. The Islander crew makes it incredibly easy to stay focused on your fishing and just wait for your lunch to come to you. We have had stuffed bell peppers, baked pasta with garlic bread, gyros and bacon, blue cheese hamburgers just to name a few.

Dinner

After 10-12 hours of fishing, anglers are pooped and just go to bed. Just kidding… not our groups.

Beers start popping at a faster pace, bourbon and wine start flowing as Chef Mike serves up what can only be an incredible meal. Jesse\’s favorite pan fried duck, pot roast, steak & asparagus, and sides that are hard to pronounce like befuddled blueberries are just a few highlights of his better than restaurant meals. Food is always one of the top comments we get from these trips.