TOBS Archives - Queen Charlotte Lodge

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

In a wok, heat oil.
Add ginger slices to the wok, lightly fry then discard.
Place Lingcod in the same wok and sear for 5 minutes on each side. Remove the fish and keep warm.
Add shallots and garlic to the same wok and saute slightly. Add honey and soy sauce and reduce until syrup. Pour over fish.
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

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’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

Preheat oven to 350 degrees Fahrenheit.
Cream the cheese using a mixer.
Once smooth, add in sour cream, lemon juice, herbs, and horseradish and combine.
Finally, add smoked salmon to the mixture. Taste and season to your liking.
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.
Serve with crudité, crostini, or naan bread.
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

The days are shorter, the air is cooler, and the holiday season is right around the corner! It’s the time of year where we are reminded to slow down, reflect on the last 12 months, and to spend time with the ones that matter most.

As with everything in life, the holiday season is different for everyone. Whether you’re jetting off somewhere warm or cozying up by the fire amongst snowfall, celebrating with lots of festivities or relaxing with quiet nights in, there is always something to look forward to.

The QCL team looks for the perfect gift to pair with the quality time the holidays allow and when it comes to the anglers in our lives, we might know a thing or two! Let us help you spread some cheer this holiday season!

UNDER THE TREE

– Surprise everyone with this year’s feature hat. Usually reserved as an on-season exclusive, we’ve decided to give everyone one last chance at grabbing the 2023 fan favourite. Perfect for those who visited this past season but might have lost theirs to the wind and sea!

– Our Taste of B-Sea program is the perfect, unexpected gift for those that like to host or the seafood lovers in your life. QCL sources the finest quality fish and shellfish available – all caught right here in British Columbia. These products are Ocean Wise, sourced from some of the most sustainable fisheries in the world using eco-friendly fishing methods. Connect with Reservations Coordinator, Maria Wong to arrange | mwong@fishqcl.com

– Anyone who loves to fish for salmon would be thrilled to unwrap an Islander Reel and is a sure way to turn a hobby into an obsession. The Islander MR3 Mooching reel is available in 5 colours. Connect with Retail Administrator, Zoe Zahri to arrange | zzahir@fishqcl.com

A FIRST CLASS FISHING EXPERIENCE

– QCL is more than a fishing trip, it’s a luxurious adventure rooted in passionate hospitality. Go above and beyond and surprise your loved one with a first class fishing experience they’ll never forget. Connect with our Sales Executive team | 1 800 688 8959

TRIP ADD-ONS

Know someone that is booked for a trip to QCL in 2024? Treat them to the following on-site amenities to ensure their summer fishing adventure is above and beyond. Connect with Reservations Coordinator, Maria Wong to arrange | mwong@fishqcl.com

– Book them in for a treatment at the Twin Creek Spa. After all, is there a better way to end a day on the water than with a massage?

– Treat them with an exclusive dining experience at the Buoy or Bell Ringer.

- - The Buoy, 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 | One of the most attractive outdoor dining experiences in Haida Gwaii, but with propane heaters, the Bell Ringer has become a crowd favourite amongst QCL guests. The Bell Ringer isn’t your average floating dock… to be able to sit and watch sea lions & orcas playing in the harbour with a drink in hand, incredible food in front of you and amazing company is something to behold. Where East and West coast mix, the Bell Ringer Seafood Boil is QCL’s take on the traditional meal.

– Surprise them with an upgrade!

- - Platinum Package | Defining fishing first class, the Platinum Package elevates the guest experience by considering some of the most important elements and wrapping them into one all-encompassing bundle.

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!

QCL Signatures Series | Ginger Soy Lingcod

QCL Signatures Series | Chili Crab

QCL Signatures Series | Salmon and Beet Salad

QCL Signatures Series | Herb Crusted Halibut

QCL Signatures Series | Salmon Dip

2023 Gift Guide

QCL Signatures Series | Cedar Plank Salmon

Taste of B-Sea | Current Opportunities

Butter-Poached Spot Prawns with XO Sauce

QCL Signatures Series | Ginger Soy Lingcod

World Water Day

Curating the QCL Experience

QCL Signatures Series | Chili Crab

Beyond the Tides | Bird Watching