TOBS 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

There’s something about sharing a meal with those you love, especially if you’ve prepared it yourself. Now pair that with this incredible seared scallop recipe, and it makes for an amazing dinner to send off the summer.

Materials

Romesco

60g Raw Hazelnuts
54g Slivered Almonds
1 small can | Diced Fire Roasted Tomatoes, drained
1 small jar | Roasted Red Peppers, drained
3 Garlic Cloves
30ml Sherry Vinegar or Red Wine Vinegar
2g Smoked Paprika
2g Kosher Salt
75ml Olive Oil

Scallops

10 large Scallops, of choice
Few knobs of Butter for basting
Salt + Pepper, to taste

Method

Toast nuts in dry pan
Place toasted nuts and remaining romesco ingredients in a food processor, pulse until smooth
In a hot skillet, sear scallops on both sides
After a hard sear, place butter in pan and baste scallops
Nicely smear the romesco on your plate, top with warm scallops
Enjoy!

Working remotely is the adventure of a lifetime.

Through the interview process and the months before departure, the anticipation and excitement builds. From the moment staff arrive at the South Terminal, to stepping onto the boat that will bring them to the red roofs and lush surroundings, the thrill of starting their next adventure runs through their veins. As everyone has the opportunity to meet and get settled, learn the ins and outs of their role, it settles in. This is real – The summer of a lifetime.

Staff life here is just as important as the guest experience, with fishing adventures, water sports and weekly events such as paint nights, beach clean ups and a variety of excursions to see the beauty that is Haida Gwaii. But it’s truly the friendships made along the way that make all the little things, the big things.

We always look for those who share our passion for delivering first class service, and the team that arrives at QCL every year to provide you, our guests, with the QCL Experience shares in this paradigm. Working off the grid for nearly four months is not for anyone, but those who accomplish it can look back on their time at QCL with fond memories.

No matter what role they’re in, each one of the QCL team plays an integral role in providing the platinum standard service we are known for. From Operations, ensuring you safely arrive and depart on the Helicopter, and maintaining our incredible infrastructure, to the Marine Mechanic team ensuring your boats are serviced and ready for your fishing adventure; the Back of House team, full of chef’s creating unique and memorable dishes for your meals, to the Front of House team providing daily housekeeping, limo service, and incredible service in our number of dining venues; the Dock team maintaining boats and preparing you for your day of fishing, to the Fishing Guides who are trained to keep you safe and guide you through the thrill of the catch.

From the warm welcome upon your arrival, to the disappointment when you have to leave, our staff love having you here to experience the magic that is QCL. It wouldn’t be possible without them, so here we are to say a huge thank you to our 2024 QCL Team. On behalf of the entire management team,, thank you for believing in what we do and providing all QCL guests with their adventure of a lifetime.

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!

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

As Hogust looks on the horizon, we find the frequency of Chinook salmon on the slow side, though over the last few days, several of the biggest fish this year, the biggest fish in the last four years have been caught.

The tides are beginning to return to normal after a recent full moon. This has allowed anglers to target bottom fish much easier as it’s best with lower tides

Coho are quick and easy to find offshore over the pinnacles, along with Pink salmon, the occasional Chum salmon, and some elusive Sockeye salmon. Interestingly, several large Halibut have been caught recently in Hannah Bay and around Cape Naden. Additionally, several boats have had the thrill of fighting an unusually high density of salmon sharks on the grounds as even they are striking herring and fighting fishermen for as long as 2.5 hours! The coming forecast is predicting some softer winds coming from all different directions with the calmest days being Monday and Thursday.

Good luck to all incoming guests. Choose your spot and throw a couple of herring or anchovies down at your favorite point and pick up some extra-large Chinook salmon!

QCL Guide, Eric Roundhill

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.

Midway through the season, and there’s lots of fun to be had just outside of Naden Harbour!

Cohos are plentiful at the Pinnacles, eating hoochies 30-50 feet deep. The Halibut fishing has been fantastic, with plenty of “overs” being released. Lingcod fishing has seen the effects of many anglers harvesting trip in and trip out, but this trip alone saw 14 pin-worthy fish, largest coming in at 38lbs. Chinook fishing has been slow, but for those willing to put in the time, some anglers have been rewarded with fish in the Tyee class. The big story yesterday was a 58lbs Chinook caught at B2 after an hour long fight.

The wind has laid right down for us this past week, and should continue for this next trip. The sun has been come and go, along with some rain and fog but that doesn’t bother us. So long as the wind keeps down, we’ve got a shot at a huge Chinook salmon!

Lead Guide, Liam Longacre

Older Posts

QCL Signatures Series | Tom Yum Baked Lingcod

QCL Signatures Series | Seared Scallops with Romesco

Thank You | QCL Crew

A Wrap on 2024

QCL Signatures Series | Dungeness Crab Cakes

Kingfisher Report | August 8, 2024

Becoming a Guide

Kingfisher Report | July 29, 2024

Providing Dining, First Class

Kingfisher Report | July 22, 2024

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