Taste of B-Sea Archives - Queen Charlotte Lodge

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.

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

In a food processor, add shallots, ginger, red chillies, garlic, ketchup, and shrimp paste. Pulse until it combined, forming a paste.
Heat oil in a wok over medium heat, add the chilli paste and cook for five minutes, stirring occasionally.
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.
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.
Remove the crab legs and head, plating on a shallow dish.
Add butter and green onion to the sauce and stir to combine.
Pour the sauce on top of the plated crab, garnishing with cilantro.
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

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

Preheat oven to 400 F
Rub beets with 30ml of Olive Oil and Salt + Pepper
Once seasoned, place beets on a baking sheet lined with aluminum foil and roast in oven for 40 mins
Remove from oven, peel and slice (or dice) to your liking
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.
Separate slices of the Smoked Salmon and sliced Avocado
Dress Arugula and Green Onions with dressing. Place on bottom of serving dish
Place Smoked Salmon, Beets, Avocado and remaining Dill on bed of Arugula
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

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

Preheat the oven to 375° F.
Line baking sheet with parchment paper.
Mix all ingredients, except the halibut, together.
Pat dry halibut and lay out on baking sheet.
Generously spoon the bread crumb mixture fillets and lightly press.
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

The holiday season is fast approaching and with that so do the holiday get-togethers, dinners, and celebrations. And while the Lodge does not operate throughout the winter months, our offices are busy in preparation for the upcoming season! Each month, in lead up to May, the buzz in the office becomes more energetic, more infectious – We already can’t wait to see you all again.

In preparation, our Food and Beverage team works diligently to curate the perfect wine. Pulling inspiration from prior years, guest interests and what is well revered in the industry, our team also works with our Head Chef to ensure the list developed best complements the flavours on your plate.

As we move into the holiday season, we are excited to share with you some QCL favourites.

Perfect to start off the day, a meal or a celebration, you can never go wrong with a sparkling wine.

Our go-to sparkling is the Mionetto Prestige Treviso Brut. A well-balanced dry sparkling that showcases a straw-coloured yellow hue. Aromas of golden apple, white peach, and honey. This Prosecco delivers a lively mouthfeel and a clean finish.

And, if you haven’t already been introduced to Lambrusco, we recommend checking it out! This sparkling red is a treat for your palate. The pale ruby colour and constant perlage feature aromas of apple, red fruits, and strawberries. Finishing dry with a hint of salt, this wine pairs well with conversation or a meal.

Pop the top and enjoy!

If you’re looking for something to pair with your holiday dinner, look no further than our very own backyard. British Columbia produces incredible wine. Support our local industry this holiday season with a wine paired perfectly with your turkey dinner.

Right in the heart of the Okanagan, sits Checkmate Winery. Producing only Chardonnay and Merlot, Checkmate focuses on the unique qualities that each vineyard brings to the table. For each style of wine the vinification (wine making) process remains the same in order to display the unique minerality that the different vineyards accent. While any of their Chardonnay’s will make the perfect accompaniment to your turkey dinner, our favourite is the Fool’s Mate. Complex with notes of stone fruit and graphite, the minerality developed a generous mouthfeel.

For a red option, look towards Code Estate, their Pinot Noir is the perfect twist to a classically white wine dish. This Pinot Noir features a silky-texture with aromas of cherry and raspberry. These evolve on the palate and finally, express a long finish with spice. A relatively new winery, Code is a family business that promotes bio-diversity through organic farming of their 10,000 vines.

Lastly, if you’re looking for something to simply enjoy on its own, we’ve got you covered.

Finally, fill your glass with our guest favourite red – Austin Hope Cabernet Sauvignon. Stunning with intense aromas of tobacco, dark chocolate shavings, black currants and hints of savoury notes. The layers this wine features will grace the palate along with a full body and balanced acidity.

Wines are created to enhance the special moments in life and we hope these help accentuate your holidays!

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

Submerge your cedar plank in water overnight.
Combine syrup and soy sauce. Stir and reserve.
Leaving skin on, portion cut your salmon filet into 60g portions. Try to ensure each are roughly the same size and dimensions.
Submerge cut salmon into syrup/soy marinade, cover and refrigerate overnight.
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.
Preheat BBQ to high.
Arrange portioned salmon on cedar plank, leaving small gaps between each piece.
Place on hot BBQ slats, close lid and reduce heat to a minimum.
Cook covered for 6 minutes, and check fish for doneness; look for medium moist, with a slight gradient from outside to center.
Take cedar planks off BBQ once cooked and serve.
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

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.

Spot Prawns & Sidestripe Prawns
BC Prawns are caught along the entire BC coast. Sashimi grade, these deep-water delights are among the sweetest and most exquisite on the planet. Spot Prawns – Whatever you do, do not overcook – or they will turn to mush! Either boil them until they float, then immediately drain and ice, or do a quick 10 second sauté on each side; it’s all you need! Sidestripes are tougher and can handle being on the grill a little longer.

We recommend this delicious treatment of Spot Prawns – everything is better with butter – right! Here’s the recipe from our latest QCL Cookbook!