Queen Charlotte Lodge Archives - Queen Charlotte Lodge

Last month we showcased a dish that pairs perfectly with the setting sun of summertime, this month is no different. As the weather turns and fall nears, this Tom Yum Baked Lingcod is the perfect dish to cozy up with.

Materials

Skinless Lingcod | 1kg
Full Fat Coconut Milk | 250ml
Tom Yum Paste | 30ml
Birds Eye Chili | Approx. 5, adjust to your preference
Ginger, grated | 15ml
Garlic, grated | 15ml
Lemongrass, minced | 15ml
Ginger | 3x Thin Slices
Cilantro, chopped | 15g
Rice, cooked | Your preference

Method

Preheat oven to 375° F
Cut Lingcod into 3-inch pieces
In saucepan whisk, coconut milk, Tom Yum paste, ginger, garlic & lemongrass. Cover and cook over medium heat for 5 minutes or until well combined
Take 1/3 of the Tom Yum broth into a baking pan, arrange the Lingcod on top. Cover the fish with rest of the broth, and add the cilantro and ginger
Bake for 20-25 minutes, or until the fish is done to your liking
Serve the fish and broth over rice, garnished with more cilantro
Enjoy!

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

To learn more and place your order, contact us | 1-800-688-8950

On May 17^th a collection of 125 excited crew arrived in Naden Harbour to start their summer adventure. 16 weeks working together to provide every one of our guests with a first class, QCL Experience.

We’ve officially come to the end of our season, and after saying goodbye to our final group of 2024 guests, we sent off the majority of our 2024 crew. Some are racing home to head back to classes across the country/world, many are off to travel with newfound friends and others are soon off to work at winter season resorts both here and as far as Japan and New Zealand.

Our guests go out of their way to rave about our team, and we couldn’t agree more. We are so proud of the crew we spent our 2024 season alongside – It’s been nothing short of a pleasure to work with a full compliment that understands and appreciates the culture of service and hospitality that defines everything we do.

Up here, we live by the fact that the fishing nor the weather can be controlled, but overall this season has been excellent, if not entirely normal!

More salmon catch came from waters slightly offshore, opposed to close in around the rocks, where we have found them historically. Regardless, QCL guests saw plenty of action across all five species this year, including a number of Sockeye.

Winds played more of a factor this summer, as weather patterns were a little unusual, with more sustained periods of one system or another. On more than one occasion, we had generally Southernly winds that hung around for 2-3 weeks and in August we had a full 3-week session of West and Northwesterly winds. These weather systems can affect the presence of feed and baitfish in the area and migratory salmon respond accordingly.

On the other hand, our bottom fishing has never been better, or more consistent. Reports of several “barn-door” halibut, over 200lbs, were pulled up alongside the boat before released back down to the darkness. We saw an unusually large number of Salmon Sharks this year – We were hooking up inshore along the kelp beds and offshore they were cruising among the Coho, often right at the surface. Seeing one of those 5 to 6-footers up close is something nobody forgets!

Back on land, our Hospitality teams delivered every day. Whether at the Bell Ringer, in the dining room or at one of our exclusive venues, our guests reveled in the QCL Experience.

The reason we’re here in the first place is for our guests. Over the past 34 years we’ve had the immense privilege of welcoming thousands of visitors to this slice of paradise. We know that this is a special place and we are thankful for the opportunity to share it with all of you. Fishing has been “the thing” that brings our guests to QCL for the first time but we’ve learned that it’s much more than fishing that brings them back. Delivering the QCL Experience is our passion.

To all QCL guests | Thank you for giving us the opportunity to do what we love.

To all 2024 QCL crew | Thank you for your contributions and dedication to make this summer one for the books.

The 2025 countdown has officially begun and we can’t wait to do it all again with many of you!

The doors close and a loud roar comes from the engine. The rotor above starts to spin. This is it, just a 10-minute ride and I am finally there. As we take off, the excitement starts to build. I had never been in a helicopter before now.

Ripping through the sky over an untouched part of the earth, and suddenly a large red roof is visible in the distance. With a friendly wave from all the staff and a firm handshake from the owners upon landing, I made it to QCL.

Down at the Dock, I was introduced to my guide and after a quick brunch, we were off. Just a short ride to the fishing grounds, our lines were in the water. We were sitting there chatting when, out of the corner of my eye, a rod starts to move. I jumped up and pulled the rod out of the holder.

The world around me seemed to fade away as if myself and the salmon were the only ones around for miles. It runs, then I reel. It comes close to the boat, then runs again. Playing my first Chinook was a thrill and just like the fish on my line, I was hooked.

In between bites, you really start to notice the beauty of Haida Gwaii and all the wildlife that lives here. What sounded like a tire deflating really fast, came from behind us. A pod of Humpbacks had come to say hello.

Back at the Lodge, the attention to detail is very apparent. After a long day of working hard on the water, we were greeted with a smile and a hot towel. And at the Bell Ringer, where the Dock turns into a lively bar, weighed our catch while snacking on Apres Peche and cocktail.

DING! DING! DING! The bell began to ring. Someone caught a Tyee! Celebration erupted and the atmosphere couldn’t get any better.

Dinner was truly a fine dining experience. The food, the service, the ambiance was above and beyond. When at QCL, you can rest assured, you will not go hungry.

To say the Lodge exceeded expectations would be an understatement. For such a large operation it still is and feels like a family-run business. All staff worked together to give us the best trip possible. And let’s not forget all the fish coming home to share with friends and family.

The rotor is spinning again. 4 days just flew by and I can’t wait to come back. They say the QCL Experience is like nothing else, and I can attest to that after only my first visit.

Mid-August traditionally provides some of the most “summerlike” weather that we experience here, and this past week was no exception.

Warm sunny days on the water have lots of appeal; guests and staff alike were soaking it up with giddy smiles! The clear, full moon nights haven’t appeared to affect the fishing so much either. Chinook catches have been distributed quite evenly through the day, with some great fish taken from the Pinnacles, Parker Point, Cape Naden and Bird 2.

The small tides were certainly a factor for the anglers who love their bottom fishing, with it being easier to stay on top of your lines. Bottom fishing has been exceptional, many “chicken sized” halibut caught and guides such as Nolan and Jake have been bringing in huge Lingcod hauls. By the end of the trip most guests were pretty relaxed knowing that they had all the fish they needed and were content to just enjoy the gorgeous weather.

The weekend’s forecast looks like a mixed bag, with heavy winds from the Northwest that should bring in some fish. Tides are moderating now with small changes of 7-9 feet. All in all, shaping up for some good late season fishing.

Tight lines!

QCL Guide, Alex Ayling

If you are a lover of seafood, like us, then you’ll love these Dungeness Crab Cakes. Our twist on a classic, turn your Taste of B-Sea order into this delicacy. Enjoy as an appetizer or as the main event.

Materials

x2 large eggs
12ml mayo
7ml Worcestershire
2.5g Old Bay seasoning
60g finely chopped celery
60g finely chopped white onion
5g fresh, chopped parsley
40g Panko
500g of lump, crab meat
Salt + Pepper

Method

Sauté celery and white onion with a few drops of oil until translucent. Cool once ready
Mix all ingredients together, season and a fry small amount in a pan to taste. Adjust seasoning as needed
Form mixture into cake, to the size of your choice
Sear both sides of crab cakes in an oiled non-stick skillet, until golden
Finish in oven as needed (depending on size)
Enjoy!

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

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

August has burst onto the scene with a thrilling mix of sizzling weather and spectacular fishing action! The sun has been blazing in clear skies, with temperatures increasing daily. The warm air has been met with some lively Northwestern winds, making the seas a bit choppy, but these winds are beneficial for our fishing grounds. They push bait fish and salmon closer to our inshore points, igniting a salmon fishing frenzy.

As the water temperature rises, it’s not just the salmon that are active; there are semi-frequent encounters with salmon sharks that add an extra thrill to each outing. The Chinook salmon action has been nothing short of electrifying, with fast-paced bursts of bites delivering multiple fish in a short time. The trick is to be patient and stay at your hotspot, as the action comes in intense flurries. So far, the August Chinook are bigger and more abundant, living up to the legendary Hogust reputation. On August 5th, we saw four Tyees weighing 44, 42, 32, and 31 pounds.

Coho salmon are beginning to inch closer to shore, allowing you to stay inshore for those exhilarating Chinook snap bites while filling your fish box. Offshore, the Coho are still plentiful and eager, making for fantastic fishing adventures.

Halibut fishing continues to impress, with a steady stream of nice-sized chickens, some hefty overs, and even over-overs making an appearance.

Now is the perfect time to experience fishing first class at QCL.

We can’t wait to see you on the water, tight lines!

QCL Guide, Hunter Hieta

Becoming a fishing guide isn’t just a career choice; it’s a testament to one’s patience, passion, and love for the sport.

Many people often ask me, “Why do you want to be a fishing guide?” and for me, the answer is simple. It’s the thrill of the fight and the mystery of not knowing what’s at the end of your line.

The Thrill of the Fight

There’s an indescribable excitement that comes with fishing. Every tack holds the promise of a new adventure. The moment you feel that tug on the line, your heart starts racing. Is it a giant salmon or a feisty halibut? The anticipation and the battle that ensues is what makes fishing so exhilarating. It’s a dance between you and nature, a test of skill, patience, and perseverance.

For me, becoming a saltwater fishing guide is more than just pursuing a passion—it’s about loving your job. I come from a long history of fishing guides and growing up, my family spent countless hours on the water, sharing stories, teaching techniques, and instilling in me a deep respect for the ocean and its inhabitants.

Learning from the Best

I’ve had the privilege of learning from the best—my family, co workers and even guests. They’ve taught me everything I know about fishing, from tying knots and reading the water, to understanding fish behavior and mastering the art of patience. These skills, passed down through generations, have shaped me into the angler I am today.

Inspiring Stories

One of my most cherished memories is of my grandfather, a seasoned fishing guide, recounting the tale of the “one that got away.” His eyes would light up with excitement as he described the massive fish that put up an epic fight before finally breaking free. These stories, are told by so many, filled with passion and adventure, ignited my desire to create my own.

The Journey Ahead

As we all embark on this journey to become a saltwater fishing guide, I know I get to carry with me the wisdom and experiences of my family. I’m excited to share my love for fishing with so many guests, to teach them the skills I’ve learned, and to create unforgettable memories on the water.

Becoming a fishing guide is not just about the thrill of the catch; it’s about the journey, the stories, and the memories of others that lives on through each and every fish. For me, it’s about following in my family’s footsteps and continuing the tradition of sharing the joy of fishing with others.

Tight lines,

QCL Guide, Karly Barker

While you might come to QCL for the fishing, you’ll find that every additional aspect of your experience is unlike any other. And when it comes to our dining programs, there is an option for everyone.

Between the Main Lodge, Hook Bar, Bell Ringer, The Buoy and our Private Houses – our hospitality team creates dishes and experiences that leave you with just as many lifelong memories as your fishing will.

The Main Lodge offers an exceptional and unique dining program, featuring both buffet and a la carte style services, morning and night. Featuring globally inspired flavours and dishes, the QCL Chefs has created menus and treats that will have you asking for the recipe.

Not only do we have an exceptional dining program within the Main Lodge, but we also offer semi-private dining opportunities that allow you to experience something different.

The Bell Ringer

For those that are looking for something quintessentially QCL, we offer the Bell Ringer Seafood Boil. Introduced to the program some years ago, this dinner is by reservation only and always a crowd pleaser. Available at an additional cost per guest, this semi-private Bell Ringer Seafood Boil dinner is served on the Dock, an experience unlike any other. Casual, vibrant and mouth-watering.

The Buoy – A Japanese Experience.

In collaboration between several QCL departments one off-season, The Buoy emerged and swiftly became what it is today – a Japanese Inspired Experience. Offering an intimate and personalized experience, the Buoy is by reservation only, at an additional cost per guest. This venue can accommodate up to 8 guests, per seating, with seating’s offered at 7:00pm and 9:00pm exclusively. Contact the QCL Concierge Team to book your seat!

Aside from our evening dining programs, you can anticipate to indulge at multiple other venues throughout your stay! Enjoy some lunch onboard the Hook Bar Grill located on the M.V. Driftwood anchored in the middle of our fishing grounds. Or, when you return from fishing take advantage of our Après Peche programs including snacks at the Bell Ringer and a Sushi cart that is located at the front of the Main Lodge.

For those looking for the next level of hospitality offered at QCL, inquire about our private houses. Totem and Charlotte House are the perfect venue for a truly curated experience.

Although you might come to QCL for the fishing, you’ll leave knowing that it’s so much more.

A Northwest wind, over several days, always inspires excitement amongst the guide team as it usually indicates good things to come. Although fishing has, at times, been challenging this year, there is always something to look forward to when fishing in Area One. Wildlife spectacles have been fantastic – With numerous humpback and orca whale sightings occurring daily.

On the fishing side, Chinook feeding off shore has been relatively abundant and Coho have shown up in healthy numbers, ranging in size from 3 to 6lbs on average. Most Chinook retained by guests last week were 10-16lbs but there have definitely been some larger fish around – Especially for those willing to spend the time and patience in shore at one of our many legendary points. Encounters with large fish have been reported more frequently within recent days. Bird Rock 2 and the top side have been most notable, producing a few quality fish. When you’re trolling close to the rocks along the shoreline of Graham Island you never know what could happen. You’re one bite away from being famous amongst salmon anglers!

We look forward to seeing you soon, tightlines and let the Tyees go!

QCL Guide, Tristan O’Brian

We left at first light, heading out of the harbour with the morning sunrise peering up over the horizon.

A bit of fog laid over the fishing grounds as we ran out to the lighthouse to begin fishing for Chinook. We drop lines, begin to troll with the wind at our back and I turn on some tunes to set the vibe for the day. The first bite of the morning is a good one, taking line which then got everyone on the boat involved. I’ve got one guest holding the net and recording the fight on my GoPro while the other plays the fish. When we get it into the boat, high fives are shared all around. It’s a mid teener, a great start but we’re now looking for something bigger.

A few missed bites and some small fish released conclude the morning as we head to the Driftwood for lunch. I take the time while my guests are eating on the DW to clean the boat and plan the afternoon – We’re going bottom fishing for Halibut, Lingcod and Rockfish at the Pinnacles, where the fleet has had success recently. After getting the radio call that my guests are ready for pick up at the Driftwood, I swing by and we continue with our day!

We drop in and get a keeper Halibut right away, along with a ping pong paddle sized one we throw back. A couple of drifts later we have our two Halibut and are now focusing on Ling/Rockfish on the rocky shelf nearby.

The first drop doesn’t go as planned, with both guests hooking the rock I have to cut one of the lines while snapping the other. After a quick pep talk about what bottom feels like and how important it is to keep the lures off bottom when fishing a rocky outcropping, we start to have success. One Rockfish and a medium sized Ling were the result of some coaching and now my guests have a feel for it. We rinse and repeat 4 or 5 drifts and limit out on Lingcod, with a few Rockfish mixed in.

It’s time to finish the day offshore to find some Coho or Chum for the bonus salmon species but after two hours we’ve had enough and head in. Heads are held high knowing that we’re bringing an assortment of species back!

QCL Guide, Tommy G

Older Posts

QCL Signatures Series | Tom Yum Baked Lingcod

A Wrap on 2024

My First QCL Experience

Kingfisher Report | August 18, 2024

QCL Signatures Series | Dungeness Crab Cakes

Kingfisher Report | August 8, 2024

Becoming a Guide

Providing Dining, First Class

Kingfisher Report | July 7, 2024

It’s a Guide’s Life

QCL Signatures Series | Tom Yum Baked Lingcod

QCL Signatures Series | Seared Scallops with Romesco

Thank You | QCL Crew

A Wrap on 2024

Kingfisher Report | August 31, 2024