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June 12, 2024 Tayler Fuerst0

Summer is almost upon us, and with summer comes first class fishing trips and fish you can turn into delicacies. The warm weather of the summer calls for our chef’s salmon burgers, to be enjoyed on the patio with friends. Don’t forget to tell them how you brought this one into the boat, among your other fishing tales!

Materials

  • 650g of skinless salmon *This is a great way to use salmon scraps
  • 2 shallots, finely diced
  • 1 lemon, juiced and zested
  • 1 egg
  • 50g Breadcrumbs
  • 10g Pickles, chopped
  • 15g Capers, chopped
  • 2g Fresh Dill, chopped
  • 5ml Worcestershire sauce
  • 5ml Tabasco sauce
  • S+P to taste

Method

  1. Place salmon in a food processor or chop by hand. Pieces should be small, but not fine as you want to have chunks.
  2. Mix chopped salmon and all other ingredients together in large bowl.
  3. Scoop small spoonful of mixture in small pan with a few drops of oil and cook to taste, adjust seasoning and taste again
  4. Form salmon patties on small squares of parchment paper to ease transfer to cooking pan
  5. Heat large pan with natural oil of choice, sear both sides, and cook salmon patties until desired doneness.
  6. Serve on warmed bun with topping and sides of choice.
  7. Enjoy!

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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May 14, 2024 Tayler Fuerst0

We’re only a few weeks away from another season of first class fishing! Which means that soon enough you’ll be bringing your catch home to enjoy while sharing stories of your time on the water.

Prepare your Halibut with this Signature Series recipe before your trip, or after. Our chef’s have crafted this to enjoy at any point of the year, with your favourite side dishes.

Materials

  • 4x 170g Halibut Fillets
  • 2g Garlic Powder
  • 2g Paprika
  • 4g Salt
  • 1g Ground Black Pepper
  • 30ml Neutral Cooking Oil
  • 225g Butter
  • 1x Medium Lemon, cut in half

Method

  1. Mix spices together and use to season halibut fillets
  2. In large saute pan place halibut fillets down and sear both sides until both are golden brown, cook 2-4 minutes on each side.
  3. Remove fish from pan once ready, add butter into the hot pan and melt.
  4. Simmer butter for 1-2 minutes and then add juice of lemon.
  5. Simmer sauce for 2-3 minutes while stirring often.
  6. Plate the fish alongside your preferred sides and drizzle lemon butter over top of the Halibut.
  7. Serve and enjoy!

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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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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April 13, 2024 Tayler Fuerst0

We’re back with another Signatures Series recipe to wow your family or your guests. Our Back of House team has done an excellent job creating dishes that are easy to prepare and worth adding to your dinner lineup. This Ginger Soy Lingcod is a great addition to any plate.

Materials

  • Lingcod Fillets | 4 x 170g
  • Ginger Slices | x4
  • Cooking Oil | 60ml
  • Honey | 30ml
  • Shallot, finely minced | x1
  • Garlic clove, finely minced | x1
  • Soy Sauce | 125ml
  • Fresh cracked black pepper

Method

  1. In a wok, heat oil.
  2. Add ginger slices to the wok, lightly fry then discard.
  3. Place Lingcod in the same wok and sear for 5 minutes on each side. Remove the fish and keep warm.
  4. Add shallots and garlic to the same wok and saute slightly. Add honey and soy sauce and reduce until syrup. Pour over fish.
  5. Pour the sauce over the fish, paired with your choice of sides. Serve and enjoy!

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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March 13, 2024 Tayler Fuerst0

Our Back of House team has prepared another QCL Signatures Series dish for you to prepare at home! Whether you are enjoying with guests or family, this Chili Crab will enhance any dinner.

Materials

  • Dungeness Crab, broken down | 4
  • Shallots | 3
  • Ginger | 3-ince piece
  • Red Chilis | 3
  • Ketchup | 30ml
  • Shrimp Paste | 5ml
  • Cooking Oil | 30ml
  • Chicken Stock | 360ml
  • Rice Wine Vinegar | 30ml
  • Sweet Chili Sauce | 120g
  • Green Onion, chopped | 1
  • Butter | 50g
  • Soy Sauce | 30ml
  • Palm Sugar | 30ml

Method

  1. In a food processor, add shallots, ginger, red chillies, garlic, ketchup, and shrimp paste. Pulse until it combined, forming a paste.
  2. Heat oil in a wok over medium heat, add the chilli paste and cook for five minutes, stirring occasionally.
  3. Add the crab pieces into the wok and stir until they are fully coated. Allow the crab to absorb the flavours and colouring until it begins to turn red/orange in colour.
  4. Add the tomato puree, chicken stock, rice wine vinegar, sweet chilli sauce, soy sauce and palm sugar, then stir until combined. The crab should be fully orange by now. Place a lid on top, allowing the mixture to simmer for 15 minutes.
  5. Remove the crab legs and head, plating on a shallow dish.
  6. Add butter and green onion to the sauce and stir to combine.
  7. Pour the sauce on top of the plated crab, garnishing with cilantro.
  8. Serve and enjoy!

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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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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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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August 10, 2021 Duane Foerter0

A challenging but very rewarding fishery here at Queen Charlotte Lodge is the search for lingcod near the underwater peaks and shelves that litter the ocean floor. Feeding on the flood, these aggressive predators snap at nearby bait and lures alike with their powerful jaws and gripping front teeth. Nothing prepares you for the first time you haul up a large ling-dinger and see the head emerge out of the dark depths as you crank away on your sturdy Avet saltwater reel!

Before coming to work at QCL in 2017, most of my saltwater fishing experience consisted of chasing around small lingcod with buzzbombs in the inshore waters of British Columbia’s Sunshine Coast region. From my dad, I learned to gut and clean my catch, and how to carefully separate the filets from the carcass. We’d cook the ling with lemon and butter, perhaps some parsley or tarragon if we were feeling adventurous.

Just as my lingcod fishing has evolved, so too has my culinary technique; in the kitchen today, we don’t just stop at lemon, butter and herbs for our lingcod dish. Inspired by similar latitudes on the other side of the North Pacific, the lingcod dish I chose to serve at QCL fuses local line-caught lingcod with Japanese ingredients and techniques for a dish packed with flavour and steeped with memories.

We start by making the tentsuyu broth, which is a slightly sweet Japanese broth commonly served with fried tempura items like tofu, vegetables or ebi. The broth starts with simmering shitake mushrooms, to which we add kombu (a dried kelp), mirin (sweet cooking wine), rice wine vinegar and tamari (gluten free soy sauce). Once these ingredients have begun to release their impressive flavours, we briefly add and steep some katsuobushi (dried and smoked bonito flakes). After ten minutes we remove the bonito and simmer the broth for another thirty minutes. The combination of kombu, katsuobushi, and mushrooms imparts an intense umami flavour. Umami is that meaty, savoury mushroomy-anchovy-raw tuna hard to quantify but “you know it when you taste it” taste.

Once our broth is prepared, the rest of the dish comes together quite quickly. Into a hot blue-steel pan we add a tablespoon of grapeseed oil, chosen for its neutral flavour and relatively high smoke point. Our lingcod filet is then slid into the hot pan, with the side first touching the pan intended to be our presentation side once all the cooking is complete. After a few minutes, gently flip the lingcod, and reduce the heat to the pan to just cook the fish through to medium-moist. You don’t want to overcook this lean white fish!

In another hot pan we start a brief sauté of sofrito (onions, garlic, and olive oil), into which we add a season mix of mushrooms, including chanterelles, baby king oyster, maitake (hen of the woods) and shimeji, as well as five Salt Spring Island mussels. After one minute, we add three halved fingerling potatoes which have been braised with some of the tentsuyu broth sous vide (under vacuum) in an immersion circulator. The potatoes are packed with that umami flavour and form the base for the plating of the dish. A short simmer with some vegetable stock under a lid to open the mussels and heat the potatoes through and we are ready to plate.

Into a wide bowl we evenly distribute the halved potatoes, forming a base upon which we can build some height and drama for the finished dish. Naturally allow the mushrooms to fall around the potatoes, settling into the bottom of the bowl. The mussels are placed around the potatoes, showcasing the delicious bite within each shell. On top of this umami platform, we place the just-cooked lingcod filet, crispy golden side up.

The final stage of the dish involves the garnishes, of which there are three. First, we do a quick pickle of thinly sliced radish, just a minute or so in a combination of rice wine vinegar, mirin and a touch of Maldon salt (a large-flaked English sea salt). As the radishes are absorbing the slightly sweet and acidic pickle, we quickly dip a cluster of enoki mushrooms and a few slices of wakame or yakinori (both types of seaweed packed with umami) in a loose tempura batter, and quickly fry them until crispy and golden brown. A quick toss in some house made furikake (a Japanese spice mix consisting of bonito flakes, seaweed, sesame seeds, sugar and salt) and our crispy nori and mushroom hay is ready to crown the piece of fish. The radishes are naturally set up against the other ingredients to showcase their colour contrast and provide some freshness, as well as some balance to the other flavours.

Once we have assembled the stacked potatoes, mussels, mushrooms, seared fish, and garnished with our pickles and crispy components, the last thing to do is to pour some piping hot tentsuyu broth into the bottom of the bowl. The heady aromas, intense layers of umami, seared and flaky white fish, lightly pickled radish, and fun and frivolous crispy tempura garnish are all essential parts to one of my favourite, and deeply personal, dishes on the QCL menu this year.

QCL Chef Chris Green


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October 4, 2018 Duane Foerter0

Thanksgiving Weekend is coming!
Enjoy some of that delicious white fish you caught this summer! Lingcod and halibut provide some of the tastiest seafood you can find anywhere and we are always catching them up at QCL.  They’re so versatile and can be prepared a hundred different ways.  While you maybe planning for a turkey dinner this weekend, we recommend white fish for lunch!  Here’s a nice light recipe – perfect for a family gathering. ( from our latest cookbook, A Taste Of QCL Vol2 )

Cedar Plank Halibut