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June 8, 2024 Tayler Fuerst0

The fishing scene is starting to heat up!

Chinook salmon are stealing the spotlight, ranging from 10 to 15 pounds, these beauties are keeping anglers on their toes. With the occasional 20+ pounder adding excitement to the mix and cheers in the Bell Ringer. Coho and Chum salmon are also making appearances, adding variety to the catch. Despite intermittent rain during the week, the weekend has brought clear skies and sunshine, perfect for a day out on the water.

As the annual Kingfisher Derby unfolds, anticipation is high among anglers vying for the winning hog and its coveted prize. Popular fishing points such as Klash, Eagle, Green, Naden, and Edenshaw are bustling with activity as enthusiasts try their luck. With the weather on our side and the fish biting, it’s shaping up to be a memorable season for fishing enthusiasts.

QCL Guide, Mackenzie Adam

The Kingfisher Derby is our annual fishing derby, hosted by QCL. With competition and spirits high, it always makes for a great trip at the Lodge. Inquire with our Sales Executives about 2025’s derby, entrance fee and more by calling now | 1-800-688-8959

 


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May 1, 2024 Tayler Fuerst0

The 34th season of operation for QCL is swiftly approaching and soon the doors will be open, reels will be screaming and smiles will be plenty.

Every season we welcome guests from around the world for the fishing adventure of a lifetime. From opening day to closing, our guests are in constant awe of the thought and consideration that goes into their vacation. Beyond the rich waters, that offer some of the best fishing grounds in the world, QCL is known for incredible hospitality.

With May 24th just around the corner now, the months of working behind the scenes, both in our Richmond Office and on-site at the Lodge, will soon come to an end. Like every year, our team has been implementing your suggestions and bringing continued improvements to life.

We’re excited to share with you a few updates taking place at the Lodge – new boats, exciting programs (new and revised), and on-going upgrades to our infrastructure.

In 2023 we saw the addition of 10 boats to our fleet, and this year will see an additional 3! Partnering with Bridgeview, we have added to our premium vessel class with one 26” Cabin boat, and two 22” Centre Consoles.

As a testament to the high standard of client care and satisfaction that our guides provide on the water, this year will also see our largest guide team to date!

Without a doubt, one of the most exciting program additions this year is the introduction of our new Tyee Release Club! Designed to promote sustainable fishing by encouraging our guests to engage in salmon conservation, QCL will make a donation towards Salmon Enhancement for each Tyee released.

With our on-water program only a portion of your QCL Experience, the Lodge has seen updates across property.

Continuing to put an emphasis on sustainable choices across the whole property, don’t forget to pop your head into the Kingfisher Gallery or Pro Shop to see the new additions to our retail program. Our team has worked hard to partner with sustainable brands that continue to offer the best in the industry.

Now in the final push, Operations is in the midst of refinishing logs, replacing walkways, and updating finishings. Among these smaller projects, we have also seen completed larger projects – namely replacing the roof on the Main Lodge, and cosmetic changes to select guest rooms. Whether these changes are small or large, the Operations team works alongside the Hospitality team, ensuring guest rooms are well-appointed and comfortable after a full day of being on the water.

Although, these are only a handful of the noticeable updates happening at QCL this year there are plenty that we are anxiously awaiting to share. Together, we are certain that this season will be the best season yet.

With just under a month until Opening Day, we cannot wait until your helicopter lands.


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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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February 26, 2024 Tayler Fuerst0

QCL is a paradise for anglers however, there is so much more to QCL than what is underwater. The next time you’re at the Lodge take a moment to look beyond the tides and take in the unique beauty Haida Gwaii offers above water.

A secret known only to those who are looking for it, the area is home to incredible bird-watching opportunities. With unique species hiding amongst the forest’s edge, shorelines, rugged coastlines and diving down below the tides.

A few of our favourites to keep a lookout for are:

  1. Eagle

Holding a special place here in Haida Gwaii, the Eagle is one of the most recognizable soaring through the sky and hanging out at low tide.

Powerful and beautiful birds of prey, you’ll find upon reaching maturity these birds are dark brown with a white head and tail. Featuring a beak, feet and irises that are all yellow in colour, with highly developed talons to pierce their prey. Known as opportunistic feeders, these birds can be found wherever they can find something to eat – Whether that is along the shoreline or diving into bait balls.

 

  1. Raven

Also, culturally significant to the Haida people, the Common Raven is an all-black passerine bird that has co-existed with humans for thousands of years. This species is among the smartest animals in the world and is highly regarded among mythology.

The Ravens found in Haida Gwaii are some of the biggest globally, due to the colder weather.  The iridescent plumage and dark brown irises that they feature are among a few of the distinguishable features. Look for these birds in trees along the coastline while out on the water.

 

  1. Red-Breasted Sapsucker

Don’t let the name deceive you, this beautiful bird is a part of the Woodpecker species that regularly drill holes in bark to find food. Your best bet at sneaking a peek at the vibrant red head and breast is to head into the lush, old growth forest. Most often spotted near ground level, you’ll see them feeding on insects tucked away into the bark of Spruce and Hemlock trees.

 

  1. Varied Thrush

A beautiful songbird that features a large, rounded head and a straight bill, and will most often be found amongst the trees. The male thrushes are dark blue-gray and rich burnt-orange with a soot black breastband and an orange line over their eyes., while females feature the same, but muted colouring. These beautifully coloured birds are mixed among the humid evergreens along the Pacific Coast.

 

  1. Black Turnstone

A small and short shorebird, the Black Turnstone can be found along the rocky outcrops forming our little piece of fishing paradise. Identified by the dark black and brown colouring with a white belly and bold patterns only visible in flight, the mature adult’s individual white stripes on each wing, with a mostly white tail.

 

  1. Rhinoceros Auklet

A favourite at QCL, so much so that we named one of our freight boats after it – the Auklet.

A seabird that is closely related to the puffin. Getting its name from the horned bill, this bird can be distinguished among the crowd through its cloudy gray colour, two white facial plumes and the thick orange-yellow bill.

An aquatic bird at heart, keep your eyes peeled while on the water as they are often in large flocks, swimming underwater as they chase prey.

 

  1. Tufted Puffin

Not as commonly seen but certainly a sight to behold if you do, the Tufted Puffin is one of two Pacific Puffin species. Sometimes called the Crested Puffin, this pelagic seabird is thriving with interesting facts – One of is that they nest mostly in deep burrows as it digs into cliff edges, they can get more than 1.5 meters deep.

Identify this bird by their long, pale yellow head plumes and intense red bill that offset the white face and black body. As they spend most of their lives on the open ocean, far from shore, Virago Sound is a perfect viewing spot.

 

  1. Black Oystercatcher

Camouflaged by their dark bodies, and only noticeable by their red orange bills and eyes, and pale pink feet, the Black Oystercatcher goes after marine organisms that are left unprotected when the shore is visible.

Another species with interesting facts – the Black Oystercatcher was first described as being “blood-footed” due to the pink colour of its feet.

 

9.  Harlequin Duck

Another beautifully coloured bird worth looking out for during your time on the fishing grounds is the Harlequin Duck, a small sea duck that boasts many names. With striking plumage, the males are easily identifiable boasting a slate blue body, a white facial crescent, spot chestnut crown patching/flanks and bold white strips. Females are brown with similar telltale facial markings as the male.

Like most ducks, they dive for aquatic invertebrates along the turbulent coastal waters. Keep a look out during the tide changes and wavy days as they favour white water.

 

10. Belted Kingfisher

Featured in our original logo, in 1991, the Belted Kingfisher holds a special place in not only our history but our hearts.

Blue-gray with a white band around the neck and under belly, the Kingfisher sports a large head with a shaggy crest. Females have a rusty band on their bellies, unlike the pure white and blue gray of males. Spending majority of their time perching along the edges of nearby water sources, these birds will hunt for small fish by hovering over the water and diving with their thick, pointed bill.

Around the Lodge, you can spot them when walking the trails and sometimes, they will perch amongst the trees on property. And if you look hard, you might even see a guest sporting a cap with the vintage logo.

These are only a few of the many birds that frequent Naden Harbour and Virago Sound. During your time at QCL, we encourage you to look beyond the tides, towards the skies to see how many you can identify.

Save this for reference and keep an eye out for what other adventures are yours for the taking while you experience fishing first class.


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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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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 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