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July 15, 2024 Tayler Fuerst0

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


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July 11, 2024 Tayler Fuerst0

There are days in a guide’s life that stand out, and today was one of those days.

The sun rose over a flat calm sea, casting a golden glow on the water’s surface, promising perfect conditions for a memorable day of fishing.

I decided to head to Yatze Bay, drawn by the big ebb tide that always seems to bring in the fish. The anticipation was palpable as I set up our gear. I stripped out my back rod, carefully placing the bait in the water. Before I even had the chance to get another bait ready, the reel started screaming!

The sound of the line peeling off the reel is music to any angler’s ears, and today it was especially thrilling. I quickly handed the rod to my 13-year-old guest, his eyes wide with excitement and a hint of nervousness. This was his first ever salmon, and the battle was on.

He handled the rod like a pro, despite it being his first time. The salmon put up a good fight, darting and diving in an attempt to shake the hook. But my young guest was determined. After a tense few minutes, he finally brought the fish to the boat – a beautiful 21-pounder.

QCL Guide, Darian Mant


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June 3, 2024 Tayler Fuerst0

After welcoming staff mid-May to get things ready for our first round of guests, we finally made it! We’ve been saying it for months now, and though we’re only one week into the 34th season here at QCL, it truly is turning out to be the best season yet.

The Lodge has been filled with energy and already many exciting moments that won’t soon be forgotten. From the Northern Lights putting on a splendid show for the crew during “rig up”, to the Orcas visiting the dock on the first trip, the magic of the QCL Experience is in full force.

In typical Haida Gwaii fashion, the weather has provided a full range of conditions. The sun has shined, the rain has hit and when we’re sick of the grey, the sun does its thing and a rainbow appears just beyond the dock.

We have been fortunate to see favorable fishing conditions. Chinook fishing has been productive, with the majority of our guests experiencing multiple opportunities at some fresh and strong fish. The average size of Chinooks have ranged from 10 to 15lbs but we have seen some lucky anglers catching in the high 20s! Our biggest Chinooks of the season, so far, came a couple days apart from one another, both weighing in at 36lbs. Lastly, our bottom fishing has been productive with halibut and lingcod ranging from all sizes – Most notable being a 260lbs halibut and 47lbs lingcod. We are loving the exciting early fishery and look forward to seeing more as the season continues.

But fishing is not the only thing that makes your QCL Experience, all that it is. Each of our venues have come to life with guests enjoying the delicacies that our incredible team of chef’s create daily. The team in the Bell Ringer had a blast welcoming each guest as they return to the dock with stories of their day, kelp bongs have been flowing and the echo of the Tyee bell ringing has been almost daily. The Angler’s Club Lounge remains a favourite meeting place for most to grab a cocktail and warm up next to the crackling fireplace. The hot tub and sauna have also seen their fair share of use with even some brave souls taking cold plunges in Naden Harbour.

It’s hard to believe we’re only one week in. We cannot wait for you to arrive and experience this place we call home each summer. Here’s to many more incredible moments to come!


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April 24, 2024 Tayler Fuerst0

We strive to push the boundaries when it comes to the level of service we offer and are always looking at new, exciting ways to make the QCL Experience more memorable than the last.

Experiencing fishing first class extends beyond the water into our dining room, with dishes that will create memories all on their own.

Our Food and Beverage team has been hard at work, all off-season, preparing for opening day, May 2024. To those that will be joining us this summer, we have come up with various new offerings for you enjoy!

When it comes to beverages, our team definitely knows how to build a well-rounded menu! On the wine front, we have kept several guest favourites around, such as Austin Hope Cabernet Sauvignon, while updating with some new options like 1 Mill Road Pinot Noir Rose from Naramata, BC. Other than our wine list, we have also updated our QCL cocktail recipes as well as the addition of a couple new canned beverages for our guests to sip on their day on the water.

Not only can we curate an excellent bar list for our guests, but the team has been busy tasting, sourcing and planning exciting new dishes for our guests as well. A few notable items to look forward to would be our Boursin Stuffed Chicken Supreme that will be served in the Main Lodge Dining Room or our Chorizo Hash Bowl that will be available for breakfast in the Main Lodge. Also watch out for our new Après Pêche snacks, exclusively at the Bell Ringer, after your daily fishing adventure.

Remote dining like you’ve never experienced before!

We are thrilled to share this piece of your QCL Experience with you.

 


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January 13, 2024 Tayler Fuerst0

The New Year is officially in full swing and we’re here to bring you another QCL Signatures Series recipe.

Straight from our Chefs to you, the Herb Crusted Halibut. This recipe is nostalgic for us, as it was featured on our Main Lodge A La Carte menu, many years ago. Who remembers it?!

Change up your weeknight dinner routine with this Herb Crusted Halibut – Pair it with your favourite side dish and a glass of white!  A quick, easy and delicious meal made with your QCL catch.

Materials

  • 4x 170g Halibut Fillets
  • 65g Panko
  • 20g chopped Parsley
  • 15g chopped Dill
  • 15g chopped chives
  • 15ml Olive Oil
  • 5g Lemon Zest
  • 6g Salt
  • 2g Ground Black Pepper

Method

  1. Preheat the oven to 375° F.
  2. Line baking sheet with parchment paper.
  3. Mix all ingredients, except the halibut, together.
  4. Pat dry halibut and lay out on baking sheet.
  5. Generously spoon the bread crumb mixture fillets and lightly press.
  6. Bake in the oven until crumb topping is lightly browned and fish flakes easily with a fork, approximately 10 to 15 minutes.

Serve and enjoy with your loved ones!

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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December 13, 2023 Tayler Fuerst0
The Holiday’s are quickly approaching and with them come the holiday get-togethers. Shake things up and wow your guests with this Salmon Dip recipe. It’s the perfect pairing for your holiday party.
Check out our signature Salmon Dip recipe below, and don’t forget to check back monthly as our chef’s create new recipes for you to enjoy your catch or Taste of B-Sea order.

 

MATERIALS

  • 226g of room temperature cream cheese
  • 125ml sour cream
  • 15ml fresh squeezed lemon juice
  • 2g fresh chopped dill
  • 2g fresh chopped chives
  • 5ml horseradish
  • 120g of chopped smoked salmon
  • Salt + Pepper to taste

METHOD

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Cream the cheese using a mixer.
  3. Once smooth, add in sour cream, lemon juice, herbs, and horseradish and combine.
  4. Finally, add smoked salmon to the mixture. Taste and season to your liking.
  5. Place mixture into an oven safe dish, place in oven for 15-20 minutes or until dish reaches an internal temperature of 160 degrees Fahrenheit.
  6. Serve with crudité, crostini, or naan bread.
  7. Enjoy!

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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November 1, 2023 Tayler Fuerst0

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!


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September 27, 2023 Tayler Fuerst0

There is something special about bringing your fish home from your first class fishing trip, cooking it and sharing those memories while creating new ones. Though this is one of our favourite ways to hold onto a summer adventure, we also know that it can be easy to move through your delicious catch and for those moments where you’re in need of West Coast seafood there is our Taste of B-Sea program.

QCL has sourced the finest quality fish and shellfish available – all caught right here in British Columbia. These products are Ocean Wise and come from some of the most sustainable fisheries in the world using the most eco-friendly fishing methods. Perfect for hosting during the upcoming holiday season, or to tide you over until your next QCL visit!

All the favourites are on hand – Albacore Tuna loins, Lingcod and Halibut portions, Sablefish (smoked & regular) as well as Spot Prawns and Dungeness Crab. Pick a few, or try a sample pack!

Check out our ready to ship menu below, and place your order to keep your freezer stocked. To order, contact our team | 1-800-688-8959

Keep in mind for 2024 that products can be taken home direct from the airport,upon your return from the Lodge.


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September 6, 2023 Tayler Fuerst2

“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 33rd 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!

 


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August 26, 2023 Bre Guolo0

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