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Issue link: http://tempus-magazine.epubxp.com/i/131305
THE PONOI RIVER SA L M O N SA L A R FOUND IN NORTHERN ATLANTIC OCEAN AND RIVERS THAT FLOW INTO THE NORTH ATLANTIC THE PONOI RIVER WHEN TO GO // This year, fshing on the Ponoi runs May 18–October 5 with a fresh rush of salmon coming through during the autumn season. AT L A N T I C S A L M O N FISH WHERE TO STAY // The Ryabaga Eager Atlantic salmon can approach 30 pounds in the Ponoi, which is 100 yards wide in some spots. camp features walled tent housing for up to twenty guests. Each tent is equipped with two beds, cold running water, a potbellied stove, and a continual supply of fne chocolate. Part of the Ryabaga camp, the Ryabaga Guest House offers the most stunning views on the Kola Peninsula. The house accommodates six anglers and is a totally private facility with its own meal service and staff. Guest House guests ft into the normal Ryabaga camp fshing rotation. The eight-cabin Brevyeni camp operates on a private-grouponly basis. All camps are operated by the Ponoi River Company. ponoiriver.com DINING // The Ryabaga camp, A L LY ' S S H R I M P TEMPLE DOG F LY F LY ACT I O N ACT I O N I M M I TAT E S A S E A S H R I M P, WHICH SALMON LOVE DURING THEIR MARINE TIME S O F T H A I R A L L O WS FOR TREMENDOUS MOVEMENT I N T H E WAT E R COMPOSITION COMPOSITION HALF RED AND HALF BLACK FLOSS SILK WITH M E D I U M O VA L T I N S E L R I B U S UA L LY M A D E W I T H F OX F U R Ryabaga Guest House, and Brevyeni camp all utilize an amazing culinary staff. Breakfast consists of freshly baked pastries, hot cereal, eggs, bacon, ham, and sausages, with lunches of sandwiches, salads, and fresh fruit served picnic style on the banks of the Ponoi. Cocktail hour begins with hors d'oeuvres of salmon sushi, homemade gravlax and piroshki. Dinner is a four- or fve-course experience with entrees including lamb, reindeer tenderloin, and flet of beef. Summer 2013 Tempus-Magazine.com 95