womenthatfish 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.

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

With only a few weeks left in our 2024 season, fishing has been pretty exciting for the fleet of boats at QCL.

Over the past week we have had a large amount of pink salmon invade the grounds. But not to worry, we have also been seeing a slight increase in numbers of Chinook the past few days, varying in all sizes. A number of Chinook over 30lbs (what is known as a Tyee) have been found tight into shore – Hot spots such as Cape Naden and Parker Pt. seem to have the fishiest activity during a good ebb tide. Herring behind a daisy chain and anchovy behind a green dummy flashed rig have been my go-to’s!

Lots of bait has been pushed in with the flood, condensing at Bird 2 or Naden.

The weather has been awesome, days lately filled with mostly clear, sunny skies. We are in Haida Gwaii after all though, so don’t forget to pack your rain gear! Variable wind speeds coming out of the NW seem to be what we’re going to experience for the next little bit.

Whales are always around, we were pleasantly surprised by a large Grey Whale going from point to point down the west side the other day! Smaller pods of resident Orcas have been seen kicking around the 150ft line off Shag.

Tight Lines!

QCL Guide, Markus Egeland

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

The past few days we have seen light winds and the weather is supposed to remain consistent well into the week. Beautiful sunny skies, mixed with some rain are forecasted – After all, it is Haida Gwaii.

Coho numbers are up offshore and tend to be hitting up higher (37, 51) with a small spoon being most productive. Larger Chinooks have been found inshore all across the grounds, as well as many medium 10-15ib Chinooks being caught offshore deeper than the Cohos.

We were also very lucky to see the two largest Chinook salmon of the season, so far, weighing in at 39 and 41lbs. Seeing salmon like this brings an excitement to the Bell Ringer like no other fish. These two Tyees were found inshore using anchovies! It’s not always the herring bringing home the hogs.

Overall, the fishing seems to have picked up across the grounds and if you put in your time you might leave with a great story and the fish off a lifetime!

Safe travels and tight lines, looking forward to seeing you up here!

QCL Guide, Cor Van Stolk

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

For a month now guests have been arriving for the first class fishing adventure of their dreams – The 2024 season is in full swing! If you have joined us at the Lodge before, we can’t wait to see you again, and if it’s your first time, we’re excited to introduce you to the QCL experience!

In anticipation of your trip, our Concierge team will be, or has been, in contact with you to plan the finer details of your stay.

UNIQUE DINING EXPERIENCES

There will be no shortage of food during your trip, but we do have two optional dining hot spots available for our guests this summer, both available by reservation only. Don’t miss out and be sure to book your spot in advance! For those of you who have joined us before, don’t worry our chef’s have worked hard to reimagine these unique dinners.

{Reimagined!} The Buoy, a 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 | Where East and West coast mix, the Bell Ringer Seafood Boil is our popular social dining experience on the dock. Indulge in an abundance of seafood including Lobster Tail and Dungeness Crab accompanied by our Prime Rib Bones and all the fixings. Enjoy dinner with a backdrop of the Lodge and Naden Harbour with a upbeat, lively atmosphere.

TWIN CREEK SPA + FITNESS CENTRE

Did you know that fishing can be relaxing to the mind and soul, but taxing on the body? Treat yourself, or your guest, to a relaxing treatment at our Twin Creek Spa; the perfect way to complete your fishing and adventure package!

Twin Creek Spa has limited availability each day and books quickly. We strongly urge that you book an appointment prior to your arrival. You can do so online at QCL Twin Creek Spa.

Should a visit to our Fitness Centre for a quick workout or our hot tub and sauna be top of mind – don’t forget your running shoes and swimsuit to take advantage of these amazing amenities.

PERSONALIZED EXPERIENCE

Whether you are visiting with family, friends or treating employees or clients to a fishing adventure, there are many opportunities offered to go above and beyond for them. From meeting spaces, private dinners and events, fishing derbies, celebrations, to custom apparel, our hospitality team looks forward to adding these details into your stay.

Don’t hesitate to contact us today to review your trip and any special requests that you might have.

Older Posts

QCL Signatures Series | Tom Yum Baked Lingcod

QCL Signatures Series | Seared Scallops with Romesco

Thank You | QCL Crew

QCL Signatures Series | Dungeness Crab Cakes

Kingfisher Report | August 12, 2024

Becoming a Guide

Kingfisher Report | July 29, 2024

Kingfisher Report | July 15, 2024

It’s a Guide’s Life

The Little Things

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