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June 7, 2024 Tayler Fuerst0

Welcome to the 2024 Season, It’s a Guide’s Life, blog series.

A little different than our Kingfisher Report, this blog will provide insights into what a day in the life of a guide at Queen Charlotte Lodge entails! Whether it be a big fish, amazing wildlife or just a great day with guests having fun. For this first entry I wanted to share what my favorite part of the day is and surprisingly it happens before even hitting the water.

Each morning, the excitement of every angler and guide on the dock is truly amazing – No matter the weather or the misfortune of a lost fish from the day prior.

Every day is a chance at the fish of a lifetime. The enthusiasm and optimism is what keeps bringing me back.

I look forward to seeing you all, every morning, and talking about what spot we are headed to! Keep an eye out for all the fishing tales coming your way over the course of our first class fishing season.

Lead Guide, Ryan Kelly


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June 4, 2024 Tayler Fuerst0

Welcome back folks to another Kingfisher Report!

The season is flying along, already a handful of days into June.

This past weekend was windy with a series of Southeast fronts moving across the sound and fishing grounds. But anglers, Lodge wide, toughed it out and put some serious numbers up on the boards.

 

Solid Chinook numbers continue to hit the dock, in the 10–15-pound range, with the odd bigger one in the mix. Guests are ending their fishing days stoked and ready for what the tomorrow has in store. Cape Edenshaw, the Finger Dipper, and Green Point have all been protected points out of the weather and continue to hold fish. Bottom fishing out at the Pinnacles and the Peanut continue to be on point, with big hali and ling hitting the dock and rewarding anglers the chance to ring the Tyee bell!

 

As conditions persist into this week, our guests are demonstrating great determination.

We look forward to seeing you all here this 2024 season. Tight lines!

Lead Guide, Jake Hillier


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April 13, 2024 Tayler Fuerst0

We’re back with another Signatures Series recipe to wow your family or your guests. Our Back of House team has done an excellent job creating dishes that are easy to prepare and worth adding to your dinner lineup. This Ginger Soy Lingcod is a great addition to any plate.

Materials

  • Lingcod Fillets | 4 x 170g
  • Ginger Slices | x4
  • Cooking Oil | 60ml
  • Honey | 30ml
  • Shallot, finely minced | x1
  • Garlic clove, finely minced | x1
  • Soy Sauce | 125ml
  • Fresh cracked black pepper

Method

  1. In a wok, heat oil.
  2. Add ginger slices to the wok, lightly fry then discard.
  3. Place Lingcod in the same wok and sear for 5 minutes on each side. Remove the fish and keep warm.
  4. Add shallots and garlic to the same wok and saute slightly. Add honey and soy sauce and reduce until syrup. Pour over fish.
  5. Pour the sauce over the fish, paired with your choice of sides. 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


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March 22, 2024 Tayler Fuerst0

Last year, on World Water Day, we announced a new conservation initiative for 2023 – The Guest Water Bottle program.

Each guest was gifted a QCL water bottle for their use at the Lodge, and on the water, with the intention of reducing our plastic consumption. Paired with this was the addition of water bottle refill stations across the property. This program was developed, as most of ours are, by listening to our guests’ needs and suggestions.

There is no doubt that the creation of plastic bottles has a significant impact on our environment. With plenty of natural resources consumed, and pollution produced, we agreed that our consumption was out of balance with our values.

Proud to continue this initiative into 2024, we are excited to share with you the impact we saw in the 2023 season and adjustments we’ve made to better our conservation efforts this upcoming summer.

With 20oz bottle, our collective usage, by both guests and staff, saw a reduction in plastic bottles by over 65%!

Looking to better this number, we have increased the Guest Water Bottle size to 25oz. Additionally, you’ll notice that when on land, we no longer offer plastic bottles but rather will provide a glass or jug of water for your use.

We appreciate each of you in supporting our initiatives to better support the environment we all know and love.

We are looking forward to another exciting season of providing you continued excellence, known only as the QCL Experience.

 

 

 


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March 19, 2024 Tayler Fuerst0

We specialize in special moments. In making memories last a lifetime.

The QCL Experience is a simple way of describing a feeling so unique that it’s nearly indescribable. Every guest is different and whether your trip is a celebration, annual tradition, bucket list or simply a new adventure, we understand that every guests’ idea of the perfect trip varies. From the moment you call our office, to your arrival at the Lodge and beyond, our team works to tailor make your QCL Experience.

Our team strives to deliver unmatched hospitality by helping create treasured memories, throughout the entirety of your stay. With programs carefully designed to take full advantage of the unrivaled fishing opportunities, highlight the local flavours, and offer peace away from the busy world, the promise of a first class fishing experience awaits.

We work diligently for 8 months of the year to prepare for each season. Taking into consideration guest comments, reviewing previous season programs, and working towards what will make your next stay unforgettable. As we approach Opening Day, our Concierge Team is connecting with group leads to provide an overview of Lodge services and opportunities. They are available to plan the finer details of your trip, from unique dining options and custom apparel to spa treatments and more. All before you arrive at the Lodge!

And when the time comes, and you’re finally at QCL, we strive to deliver a sense of awe. Tucked away amongst the old growth and a short boat ride from the rugged coastline and incredible fishing. A place where modern-day travelers can revel in a taste of wilderness adventure that is perfectly blended with our warm, attentive hospitality that is delivered by our QCL team. Sharing a passion for delivering your first class fishing trip in a remote paradise. Each member of our team brings a piece of your QCL Experience to life.

The QCL Experience, a simple way to describe that distinctive feeling you get when you think about your first class fishing trip; the recognizable sense of home upon your return. It is our passion to ensure each of our guests leave having experienced memories that you want to share for a lifetime.


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March 13, 2024 Tayler Fuerst0

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

  1. In a food processor, add shallots, ginger, red chillies, garlic, ketchup, and shrimp paste. Pulse until it combined, forming a paste.
  2. Heat oil in a wok over medium heat, add the chilli paste and cook for five minutes, stirring occasionally.
  3. 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.
  4. 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.
  5. Remove the crab legs and head, plating on a shallow dish.
  6. Add butter and green onion to the sauce and stir to combine.
  7. Pour the sauce on top of the plated crab, garnishing with cilantro.
  8. 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


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February 14, 2024 Tayler Fuerst0

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

  1. Preheat oven to 400 F
  2. Rub beets with 30ml of Olive Oil and Salt + Pepper
  3. Once seasoned, place beets on a baking sheet lined with aluminum foil and roast in oven for 40 mins
  4. Remove from oven, peel and slice (or dice) to your liking
  5. 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.
  6. Separate slices of the Smoked Salmon and sliced Avocado
  7. Dress Arugula and Green Onions with dressing. Place on bottom of serving dish
  8. Place Smoked Salmon, Beets, Avocado and remaining Dill on bed of Arugula
  9. Drizzle with more Goat Cheese Dressing, to your liking, and finish with a squeeze of fresh Lemon

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


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November 14, 2023 Tayler Fuerst0
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

  1. Submerge your cedar plank in water overnight.
  2. Combine syrup and soy sauce. Stir and reserve.
  3. Leaving skin on, portion cut your salmon filet into 60g portions. Try to ensure each are roughly the same size and dimensions.
  4. Submerge cut salmon into syrup/soy marinade, cover and refrigerate overnight.
  5. 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.
  6. Preheat BBQ to high.
  7. Arrange portioned salmon on cedar plank, leaving small gaps between each piece.
  8. Place on hot BBQ slats, close lid and reduce heat to a minimum.
  9. Cook covered for 6 minutes, and check fish for doneness; look for medium moist, with a slight gradient from outside to center.
  10. Take cedar planks off BBQ once cooked and serve.
  11. 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

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August 17, 2023 Tayler Fuerst0

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

 

 


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July 18, 2023 Tayler Fuerst0

This past week, the North shores of Graham Island have been blessed by weather typical of July. With light to moderate winds, and a mix of sun and rain, guests have experienced a true Haida Gwaii summer.

Salmon fishing has been consistent throughout the season, with plenty of Chinook and Coho keeping rods bouncing, and the bell rings most nights! We’ve been happy to celebrate alongside more guests choosing to release these 30+ pound fish, recognizing their beauty and that their importance extends far beyond their meat!             

Anglers have been finding Chinook on both tides, with the ebb tide producing at Cape Naden, Bird Rock 2, and Klashwun Point, and the flood producing at Bird Rock 1, Parker Point, Yahtz Bay, and the top side. Coho have been picked off all along our inshore waters, no need to leave the Chinook grounds to find them this year! While Chinook limits have remained at 1 per day and 2 possession, anglers have found themselves with some extra time to put towards bottom fishing. Plenty of “turkey” size halibut, those in the 90-126cm mark, have been caught by those willing to thump the sand and weed through the chickens. And for those brave enough to work the tricky reef structure, some sizeable rockfish and lingcod have been caught on flat water days. With some small tides this week, and mostly light wind in the forecast, it should be a fun and productive!

Tight lines!

Lead Guide, Liam Longacre