chinook Archives - Page 4 of 21 - Queen Charlotte Lodge

Our Back of House team has prepared another QCL Signatures Series dish for you to prepare at home! Whether you are enjoying with guests or family, this Chili Crab will enhance any dinner.

Materials

Dungeness Crab, broken down | 4
Shallots | 3
Ginger | 3-ince piece
Red Chilis | 3
Ketchup | 30ml
Shrimp Paste | 5ml
Cooking Oil | 30ml
Chicken Stock | 360ml
Rice Wine Vinegar | 30ml
Sweet Chili Sauce | 120g
Green Onion, chopped | 1
Butter | 50g
Soy Sauce | 30ml
Palm Sugar | 30ml

Method

In a food processor, add shallots, ginger, red chillies, garlic, ketchup, and shrimp paste. Pulse until it combined, forming a paste.
Heat oil in a wok over medium heat, add the chilli paste and cook for five minutes, stirring occasionally.
Add the crab pieces into the wok and stir until they are fully coated. Allow the crab to absorb the flavours and colouring until it begins to turn red/orange in colour.
Add the tomato puree, chicken stock, rice wine vinegar, sweet chilli sauce, soy sauce and palm sugar, then stir until combined. The crab should be fully orange by now. Place a lid on top, allowing the mixture to simmer for 15 minutes.
Remove the crab legs and head, plating on a shallow dish.
Add butter and green onion to the sauce and stir to combine.
Pour the sauce on top of the plated crab, garnishing with cilantro.
Serve and enjoy!

Don’t worry if you’ve moved through your supply of QCL caught fish already, our Taste of B-Sea program runs year round. The finest quality fish and shellfish, these products are Ocean Wise and come from some of the most sustainable fisheries in the world using the most eco-friendly fishing methods.

To learn more and to place your order, contact us | 1-800-688-8959

As the winter months pass us by, we are back with another QCL Signature Series recipe. This time featuring Smoked Salmon, Beets and a Goat Cheese Dressing – A salad perfect for lunch or in addition to dinner.

Materials

3 Beets, medium sized
90ml Olive Oil
115g Goat Cheese
60ml Buttermilk
15ml White Wine Vinegar
5g fresh chopped Dill
200g sliced Smoked Salmon
150g Arugula
½ Avocado, sliced
2 Green Onions, sliced
½ Lemon

Method

Preheat oven to 400 F
Rub beets with 30ml of Olive Oil and Salt + Pepper
Once seasoned, place beets on a baking sheet lined with aluminum foil and roast in oven for 40 mins
Remove from oven, peel and slice (or dice) to your liking
In a food processor combine Goat Cheese, Buttermilk, White Wine Vinegar, Olive Oil, half of the Dill, and Salt + Pepper to taste. Mix until smooth.
Separate slices of the Smoked Salmon and sliced Avocado
Dress Arugula and Green Onions with dressing. Place on bottom of serving dish
Place Smoked Salmon, Beets, Avocado and remaining Dill on bed of Arugula
Drizzle with more Goat Cheese Dressing, to your liking, and finish with a squeeze of fresh Lemon

To learn more and to place your order, contact us | 1-800-688-8959

The days are shorter, the air is cooler, and the holiday season is right around the corner! It’s the time of year where we are reminded to slow down, reflect on the last 12 months, and to spend time with the ones that matter most.

As with everything in life, the holiday season is different for everyone. Whether you’re jetting off somewhere warm or cozying up by the fire amongst snowfall, celebrating with lots of festivities or relaxing with quiet nights in, there is always something to look forward to.

The QCL team looks for the perfect gift to pair with the quality time the holidays allow and when it comes to the anglers in our lives, we might know a thing or two! Let us help you spread some cheer this holiday season!

UNDER THE TREE

– Surprise everyone with this year’s feature hat. Usually reserved as an on-season exclusive, we’ve decided to give everyone one last chance at grabbing the 2023 fan favourite. Perfect for those who visited this past season but might have lost theirs to the wind and sea!

– Our Taste of B-Sea program is the perfect, unexpected gift for those that like to host or the seafood lovers in your life. QCL sources the finest quality fish and shellfish available – all caught right here in British Columbia. These products are Ocean Wise, sourced from some of the most sustainable fisheries in the world using eco-friendly fishing methods. Connect with Reservations Coordinator, Maria Wong to arrange | mwong@fishqcl.com

– Anyone who loves to fish for salmon would be thrilled to unwrap an Islander Reel and is a sure way to turn a hobby into an obsession. The Islander MR3 Mooching reel is available in 5 colours. Connect with Retail Administrator, Zoe Zahri to arrange | zzahir@fishqcl.com

A FIRST CLASS FISHING EXPERIENCE

– QCL is more than a fishing trip, it’s a luxurious adventure rooted in passionate hospitality. Go above and beyond and surprise your loved one with a first class fishing experience they’ll never forget. Connect with our Sales Executive team | 1 800 688 8959

TRIP ADD-ONS

Know someone that is booked for a trip to QCL in 2024? Treat them to the following on-site amenities to ensure their summer fishing adventure is above and beyond. Connect with Reservations Coordinator, Maria Wong to arrange | mwong@fishqcl.com

– Book them in for a treatment at the Twin Creek Spa. After all, is there a better way to end a day on the water than with a massage?

– Treat them with an exclusive dining experience at the Buoy or Bell Ringer.

- - The Buoy, Japanese Inspired Experience | This space is a perfect opportunity for guests looking for a one-of-a-kind special experience. Sit back and enjoy not only amazing eats and first-class service, but amazing forest views. Inspired by Teppanyaki, this semi-private dinner features our chef’s take on the traditional Teppanyaki meal with a West Coast twist.
  - The Bell Ringer Seafood Boil | One of the most attractive outdoor dining experiences in Haida Gwaii, but with propane heaters, the Bell Ringer has become a crowd favourite amongst QCL guests. The Bell Ringer isn’t your average floating dock… to be able to sit and watch sea lions & orcas playing in the harbour with a drink in hand, incredible food in front of you and amazing company is something to behold. Where East and West coast mix, the Bell Ringer Seafood Boil is QCL’s take on the traditional meal.

– Surprise them with an upgrade!

- - Platinum Package | Defining fishing first class, the Platinum Package elevates the guest experience by considering some of the most important elements and wrapping them into one all-encompassing bundle.

The best part of bringing your catch home is treating your loved ones to a delicious meal but we know cooking fish the same way can become tiresome. For that reason, our chefs’ have put together a new blog series for you! Learn mouth-watering ways to prepare your catch or Taste of B-Sea purchase.

Check out our signature Cedar Plank Salmon recipe below, and be sure to check back monthly for new featured recipes!

MATERIALS

Food Grade 16″ Cedar Plank
1-2 Chinook/Coho Salmon Whole Filet
1-2kg Tamari Gluten-Free Soy Sauce
1500ml Heavy Dark Maple Syrup

METHOD

Submerge your cedar plank in water overnight.
Combine syrup and soy sauce. Stir and reserve.
Leaving skin on, portion cut your salmon filet into 60g portions. Try to ensure each are roughly the same size and dimensions.
Submerge cut salmon into syrup/soy marinade, cover and refrigerate overnight.
One hour prior to cooking, remove salmon from the marinade and set on cooling racks placed over a baking sheet to allow fish to air dry and excess marinade to slough off.
Preheat BBQ to high.
Arrange portioned salmon on cedar plank, leaving small gaps between each piece.
Place on hot BBQ slats, close lid and reduce heat to a minimum.
Cook covered for 6 minutes, and check fish for doneness; look for medium moist, with a slight gradient from outside to center.
Take cedar planks off BBQ once cooked and serve.
Enjoy and create new memories around the dinner table!

Don’t worry if you’ve moved through your delicious catch already, our Taste of B-Sea program runs year round. The finest quality fish and shellfish, these products are Ocean Wise and come from some of the most sustainable fisheries in the world using the most eco-friendly fishing methods.

To learn more and to place your order, contact us | 1-800-688-8959

Over the years we’ve welcomed many faces to QCL and while we are grateful for our returning guests, we are also grateful for those that are visiting for the first time. In honour of all of you, we’d like to reintroduce you to who we are and what magic lies behind the QCL Experience.

Tucked among the lush oasis of old growth forests and rich waters is a luxury fishing lodge – QCL, a private haven for our guests to escape and explore for more than 30 years. Welcoming guests since 1991, we have created a place where modern day adventurers can enjoy the northwest wilderness perfectly blended with the comforts of warm, attentive hospitality in understated luxury lodging.

After changing ownership 20+ years ago, QCL has grown with new standards of business operation that started the Lodge on our current path.

First and foremost, we are a fishing lodge that strives to provide our guests with the ultimate first class fishing experience. Designed to take full advantage of the unrivaled fishing opportunities available in Haida Gwaii, our fishing grounds offer vast populations of bait fish for productive fishing anytime throughout our season. Our fishing grounds are among the world’s premier fisheries for salmon and halibut, with other species available.

Our guests range from fishing novices to seasoned veterans, and we offer a full range of services to meet these needs. Our boat fleet is specifically designed for performance and safety, allowing our guests to choose to fish on their own, self-guided, or benefit from the assistance of a professional guide, guided. Our fishing program is designed to offer even more flexibility with variable start times for guests who are eager to hit the water at dawn, or for those who prefer a slower start to their day.

The QCL Experience does not end once our guests return to the dock – with an elevated standard of hospitality across property, our accommodations, dining services and amenities are among the cornerstones of QCL’s luxury.

Upon booking, guests have the choice of accommodation (based on availability); each room and/or venue offering something for everyone. For those looking for the finest in what QCL has to offer, our private houses are the perfect off the water experience, with a private hot tub, chef, and hostess the QCL experience is tailor-made for you. And for those looking for constant adventure, we have limited spots available on our MV Driftwood.

Guests immediately feel at home in the comforts of the stunning Main Lodge, made from lodgepole pine, as it is the centerpiece of QCL. Upon returning from the water, guests find their way to the Lodge to sip a craft cocktail by the crackling fire in the great stone hearth, take in the setting sun views from the hot tub or sauna, or share stories around the harbourside firepit.

Serving as the hub of our Food and Beverage programs, the Dining Room is located on the second floor of the Main Lodge. Guests looking for an espresso and fresh baked pastry, an afternoon bite or 3 course meal and extensive wine selection, this is where you’ll find it. Our menus emphasize the local seafood, nod to a classic steakhouse, and honour the flavours of the West Coast. Alongside the Dining Room, our guests often find themselves recharging in the Angler’s Club Lounge. Located on the first floor of the Main Lodge, this is home to our wine cellar, main bar, and pool table.

For those in search of a lively location to start or end the day, we have the Bell Ringer – a simple concept that is often imitated but never replicated. Located on the dock, this is the spot to grab a coffee before heading out on the water, and sharing stories of the days catch while you wait for it to get weighed.

Not to be confused with the MV Driftwood, our on the water dining experience for all guests. For those looking for break to their fishing day the DW offers a lively lunch location with tales of the morning and views of the rugged landscape.

Over the years, QCL has learned what best inspires the dining experiences that create irreplaceable memories and from this inspiration we have created two quintessential dining experiences – he Bell Ringer, and the Buoy dinner. Available for a fee, they create a semiprivate dining experience that cannot be rivaled in our remote wilderness.

We understand that the definition of adventure and luxury varies from person to person, and we strive to provide each of our guests with a personalized experience. You can anticipate this personalized experience from the moment you book your trip, to arriving at the lodge, whether they are on the water or in the dining room. Among other amenities such as our spa, fitness center, hot tubs and saunas – the staff is truly the hallmark of your trip. The QCL Crew is always present to ensure your visit to QCL is truly an unforgettable memory.

It is worth noting that while we do our best to share the QCL Experience with you here, there is nothing similar to the feeling you get from stepping off the helicopter after a scenic ride across Haida Gwaii.

Thank you for booking your first class fishing experience with us, we cannot wait to welcome you!

“And when we hear the call of the geese in the harbour, we know that it’s time to wrap it up for another season…” That time has come! We sent off our final group of guests yesterday, followed by a large portion of our crew. Wow! Is it ever a different place when they’re not here!

Our 33^rd season at QCL was pretty epic. We were able to welcome back quite a number of guests who’ve missed us over the past 4 years, as well as many newcomers who wanted to know what this place was all about. Our core group of QCL guests, whom we’re very fortunate to see almost every summer, were thrilled with many of the tweaks, both large and small, that we implemented this year.

Certainly, our new Coho Class of boats had to be a highlight for many, combining great functionality and performance with lots of comforts and convenience – for both guided and self-guided anglers. New menu features and hospitality treats balanced out the program when our guests returned to the lodge at the end of the day.

Conversations among the guide team this past week were consistently positive about the fishing. Huge volumes of feeding Chinook and Coho were present through the first half of the summer, and as the number of migratory salmon increased, the Tyee Bell was ringing more frequently every trip. In short, it was busy on the boats! Bottom fishing for halibut, lingcod and rockfish always balances out the fishing experience and provides a tasty variety of filets to enjoy at home.

But we have to say, at the end of every trip, and at the end of every season, what our guests always go out of their way to speak with us about, is essentially the QCL Experience. That’s the very special combination of this amazing place and what people are able to do here, fully enveloped in the enthusiasm of our wonderful staff and the hospitality that they provide. That’s what puts a smile on everyone’s face up here. We’re very thankful for the efforts of each of our team members and the continued support of our awesome guests.

We can’t wait to get back up here again next season and see you all again!

With the sun gleaming over Naden Harbour, guests and guides start the day keen on finding Chinook and Coho salmon. With these northwest winds, the fish and bait have been pushed into Cape Naden and the Mazarredo Islands – Where most of our fleet has been tacking hard on each tide putting guests into action. Guides have been running hearing and anchovy to entice the fish in to their gear.

Today for Boat 99, the sun was shining and though the wind had died down the swells were strong; forcing us to start our morning at the top of Cape Naden. with the flooding tide we had no issues running a cut plug on one side and a whole herring on the other, 23-39 ft on the rigger and 8 pulls on the back rod.

10 minutes into our first tack at Naden our deep rod goes off! My guest Tyson jumped up and ran to the rod not knowing what to expect! 25 minutes later we landed a beautiful Chinook salmon, tapped out to 42 pounds! Tyson made the decision to release this Tyee. Thanks for letting this big one go!

It was a team effort – From pulling gear to holding the net. Guests Lyndon and David, also onboard, played a large role in successfully getting this fish to the boat. This is how memories are made!

Tight lines and don’t forget to keep your tip up,

Guide, Karly Skakun

My best luck so far, these past couple of trips, has been at Cape Naden fishing quite shallow. My most consistent action with Chinook salmon has come from running a cut-plug herring at 19 feet, tight in the pocket, during and soon after high tide. Otherwise, fishing deep offshore near the Little Peanut and the Pinnacles at about 150 feet on the downrigger, with KingKandys and whole herring, has been producing. Coho are in similar areas, to that of where Chinooks are being caught, just up a little higher.

Over the last few days the offshore program has seen an increase in productivity, with many boats heading that way!

We have some wind in the forecast this trip, so dress for the weather and bring extra layers to keep on hand. Additionally, we will be experiencing some strong tides so keep your eyes out for debris in the water!

Guide, Eric Roundhill

Ah yes… it’s August! Later starts, but still long days on the water; the warm summer weather has us in t-shirts as much as in fleece. Some morning fog is typical, adding lots of atmosphere, as boats quietly tack around the fishing points; the sounds of voices seem amplified when you can’t see the speaker. Commonly, a feeding Humpback will pop up in the middle of it all, blowing a breath that smells slightly fishy, yet strangely sweet. These are memories that stick with you.

These days we’re spending as much time offshore as we are in along the kelp beds. Large schools of migrating Coho salmon are gorging on needlefish as they move in from the open sea on their way to the rivers. We’re finding them just away from the shoreline in water depths of 120 to 250 feet and are catching them consistently from the surface down to 90-feet or more. Spoons and hoochies, trolled with the help of flashers, are extremely effective on these fish and anglers can put a few in the box in short order. The 5-6 pounders we were seeing inshore in June are now 8-12 pounds and growing every day. There’s lots of excitement in the boats while these Coho are around!

Larger Chinooks, on their way to a river somewhere, tend to move inshore to lurk among the kelp and rocks. It seems the early bird anglers enjoy the best success with these, working their favourite points and bays around Parker, Naden and Klashwun on the turn of the first tide. Cape Naden is an especially popular hangout, for both salmon and anglers, though for obviously different reasons. As the tide flows around this particular head of shoreline, the currents create conditions perfect for hungry salmon to get out and feed on the swirling schools of baitfish.

QCL guests are getting those perfect-sized Chinooks in the 16 to 26 pound class these days, finding them either inshore along the structure or offshore down deeper. Lots of Coho out there ensure anglers are never bored while searching for the fish they want! Fortunately, our halibut and lingcod fishery is very reliable so pulling up a couple of “white” fish is always part of the plan. We can retain the halibut possession limit in a single day now, so that makes it easy to get the job done on a single visit offshore.

With only a few weeks left in the summer season, we’re already seeing changes out there. Many of the seabirds are losing their breeding plumage and look different. The juvenile eagles are now joining their parents in the hunt for food which is pretty entertaining to watch! Northern resident Orcas are passing through regularly and many of the Humpbacks have come back in from offshore to top up on all the needlefish hatched out this summer. It’s certainly a time of plenty and we’re constantly amazed at how productive this very special place can be! You need to experience it at least once!

Fishmaster, Duane Foerter

As the Northwest winds start to settle down this week, the fishing continues to thrive.

With the odd kelp line rolling through being our biggest obstacle, the inshore Chinook fishing has been consistent, and with Coho still being caught at most points. Keeping your hooks in the water, as much as possible, has been key around the kelp beds at slack tides, while hog-hunting for the big one. Most anglers don’t need to travel far to get bites but weeding through the Pink salmon looking for Chinook continues to keep all anglers busy!

The slow moving flood tides give anglers plenty of opportunity to get out bottom fishing for longer periods, allowing most guests to get all of their halibut done in one trip offshore.

Outlook for the week – Overall we’re expecting light W to NW winds, mixed skies with sunny period with some of the largest tidal range of the year over the Tuesday full moon (.4 to 18.7ft).

With July in the rearview, the excitement continues to build as step into August. Here’s to incredible fishing and unforgettable memories!

Lead Guide, Chris Manning