Enjoying Your Catch

From Trophy Catch to Five-Star Meal

We’ve put together a set of essential tips to help you make the most of your fish, long after your time on the water.

These simple yet effective techniques will guide you through the process, ensuring your catch is prepared in a way that highlights its natural flavors. From proper storage to cooking methods, we’ll share everything you need to turn your QCL experience into a culinary standout.

Understanding Cookery

Depending on the species of fish, the color can vary from a deep, dark red to a paler orangey pink to an almost translucent white. The pigmentation of the flesh is dependent on the fish’s diet. Flesh should be firm to the touch and have a clean, ocean smell.

Subcutaneous Fat

The time of year, availability of food, water temperatures and a number of other factors determine the thickness of the fat. It serves both as an energy storage and insulation for the fish during its migration from the ocean to the rivers.

Skin

Some fish have thick, leathery skin which is similar in thickness and texture to chicken skin. It is ideal for cooking and rendering which results in a crispy texture to complement the delicate soft meat of the fish.

At 110F and below

The flesh is essentially raw. Translucent and maintaining its original colouring, it has the soft, fleshy texture of good sashimi.

At 110F – 120F

Your fish is rare or closer to medium rare. The connective tissue between layers of flesh has begun to weaken and if you insert a cake tester or toothpick into the fillet, it should slide in and out with no resistance. The meat is relatively opaque and moist.

At 120F – 140F

The fish is closer to medium rare. Further cooking will increase flakiness, and albumen will start to expel from the contracting muscle fibers and coagulate. At this stage, the fish will be overcooked if not removed from heat.

Ultimately, the goal is to keep the fish below the 140F temperature range, preferably as close to 120F as possible. The insulative subcutaneous fat acts as a heat barrier, transmitting heat to the interior flesh very, very slowly.

Cooking the Perfect Fish

While each fish is unique unto itself, and the thousands of ways to prepare those fish make each dish even more so, there are a few best practices that should be followed.

Tip #1  |  The 10 Minute Rule

The most general rule to note is the ten-minute rule.

While beef is easy enough to tell when it’s cooked and the colour changes from red to brown, and it can be easy to spot the progression with tuna and swordfish, light coloured fish like salmon and halibut don’t share this quality. The best way to begin your preparations is to follow this method, which is to add 10 minutes of cooking time per inch of the filet’s thickness. No matter how you are looking to prepare your catch, whether its baking, grilling, steaming, or smoking, this number remains consistent.

Tip #2  |  Preheat the Oil

A common problem when pan-frying any protein is that it can easily stick to the pan and tender fish will stick more so, causing it to tear when flipping. The key to preventing this is to make sure that the skin heats up as fast as possible. You’ll find subsequent flipping easier and a better end presentation when following this method.

Tip #3  |  Dryer is Better

When placing your fish on a hot pan, the cold fillet, and any moisture from it will cool down the pan, also causing it to stick. Rather than working towards searing your meat, the energy from the hot oil ends up getting used to evaporate excess moisture. The dryer your meat before it goes in the pan, the better. To properly dry the fillets, press them firmly between paper towels. Seasoning with sea salt and fresh cracked pepper before transferring it skin-side down to the pan will help as well. The sea salt also has a secondary use, as it helps the skin to crisp up during cooking.

Tip #4  |  Moisture

Knowing when to add moisture to will be the difference between a flaky, buttery bite of fish that melts in your mouth and a dry bite. Keeping your fish hydrated throughout the cooking process will also help retain the flavours you’re looking to impart into the fish.

For a lean fish (Halibut + Cod), baking it in a shallow pool of liquid or sauce, such as wine, butter, milk, water, or citrus juice, will create the desired texture. However, for an oily fish (Salmon), baking the fish on a rack atop a baking sheet to allow the juices to flow off will result in an evenly cooked, perfect moist piece. Differing from the lean fish, including flavours on the baking sheet will allow the flavour to be instilled through a simmering process.

Tip #5  |  Keep the Fillet Flat

Salmon skin shrinks as it cooks and when heated on one side, the salmon fillet will begin to curl up on itself. This curvature can cause uneven cooking. To avoid this, use a flexible metal fish spatula to hold the fish firmly in place during the initial sear. After this the fillet should set in shape and will continue to cook evenly.

Tip #6  |  Slow and Steady

In order to get a perfectly crisp, rendered skin, three things need to happen simultaneously: fat needs to render out, water needs to evaporate, and proteins need to set.  Preheating the pan over a relatively high heat to prevent the sticking problems explained in Tip #1, then immediately reducing the heat once the salmon is added solves this problem. You end up with crisp, perfectly rendered, brown crunchy skin! Once the fish is ready for flipping, it will release with minimal sticking.

Tip #7  |  Using Foil

An important question that comes with baking or grilling your fish, is should you use foil? There are two different ways in which you could do so, and choosing whether or not it will add to the process is key.

1. You can choose to completely encapsulate the fish in the foil, which will shorten cooking times and trap in the moisture which will essentially steam the fish creating a moist end result. As fish cooks quickly, consider shortening the cook time.

2. Lining the baking sheet with foil which will aid in cleaning up after the cooking is done. With the second option, if you form the foil like a pocket, it will keep the juices and marinades near the fish, again creating a delicious end result.

Tip #8  |  Final Sear, Meat-side Down

Just before your fish reaches 110F, flip to give the flesh side a quick sear (removing at 120F). This will seal in the juices and retain moisture.

Chef Secrets

While the above tips are sure to prepare you for cooking the best fish, here are a few secrets from our Chefs that will not only help in your preparation, but also in your presentation.

Secret #1  |  Removing Pin Bones

If your fish still have pin bones, use tweezers. Carefully pull out the pin bones in the same direction the bones are oriented.

Secret #2  |  Searing the Skin

Properly seared fish skin is absolutely delicious and is considered a delicacy to many. To prepare, scrape off all of the scales, wash thoroughly, pat dry and season to your liking.

Secret #3  |  Poaching and Flavour

Don’t poach your fish in plain water. Doing so would be a missed opportunity to add flavour! Herbs, citrus and spices are all great options. Traditional poaching liquid (or court bouillon) is flavoured with lemon, white wine, peppercorns, salt, herbs, and seasonings. Poaching salmon in flavoured olive oil is another fantastic way of cooking it while infusing flavour.

Secret #4  |  Utilizing Wood Planks

It’s no secret that we’re big fans of a Cedar Plank Salmon but that’s not the only fish you can prepare with this style. A great foundation to create a rich, complex flavour no matter the species. Whether it’s with a peppery seasoning or citrusy marinade, putting the fish on the grill or smoker will bring depth to your plate.

For recipes, head over to our blog page or follow us on social media and look out for the QCL Signature Series!

QCL TERMS & CONDITIONS

At QCL we strive to make every visit to our facility a truly enjoyable and memorable experience.  To enable all of our guests to enjoy their QCL experience to the fullest, we have terms and conditions which apply to all our guests and are aimed at ensuring that all our guests comport themselves in a way that is respectful of the lodge, our staff and their fellow quests.  By agreeing to participate in a trip with QCL, all guests will be deemed to have agreed to the following:

INAPPROPRIATE BEHAVIOUR

All of the staff and guests at QCL have the right to be treated with dignity and respect.  As a responsible employer and host, we believe that we have a duty to our staff and guests to protect them from inappropriate behaviour by any guest.  Inappropriate behaviour will include drunkenness, profanity, racial or discriminatory comments, unwelcome physical contact or innuendo, excess noise and any other behaviour which is rude, disrespectful, discriminatory or otherwise considered to be inappropriate by any member of QCL’s staff or any other guest.  Final decisions regarding inappropriate behavior and the appropriate consequences for the applicable party will rest with QCL’s Duty Manager.  The Lodge reserves the right to take such action regarding the party found to have acted inappropriately as the Lodge determines to be appropriate, which may include requiring the party to leave the Lodge immediately (all associated transportation costs being borne by the party found to have acted inappropriately) and where necessary involving the police or other appropriate outside agencies.  

RELEASE OF LIABILITY

QCL is a wilderness fishing lodge and guests are participating in sport fishing activities on the open ocean, all of which carry inherent risks.  All guests therefore use QCL’s lodge, boats and other facilities, as well as the aircraft and helicopters with which they travel to or from the Lodge, at their own risk, and all guests voluntarily assume all risks associated with their travel to and from the Lodge and all sport fishing activities, including all risks or personal injury, including the potential for serious injury or death, whether as a result of their own actions or the actions of QCL staff, guides, suppliers, contractors or other guests, or through other circumstances, including weather conditions.  

Therefore, all guests, by choosing to travel to and from QCL, stay at the QCL Lodge, use any QCL equipment or facilities, and/or participate in any sport fishing activities (collectively, the “Trip Activities”) and in consideration of QCL permitting them to do so:

  1. voluntarily assume all risks associated with participation in any Trip Activities, including all risks of physical injury, however caused;

  2. release Queen Charlotte Lodge Ltd. and its directors, officers, shareholders, employees and contractors (collectively, the “QCL Parties”) from any and all claims, liability or causes of action whatsoever which arise from or relate to any Trip Activities, from any cause whatsoever and whether or not caused or contributed to by any defect or other condition in the Lodge property or any dock, boat or other piece of equipment, or any act, omission or negligence of any QCL Party.  

SMOKING

In British Columbia, the Tobacco & Vapour Products Control Act prohibits smoking or vaping in any common areas of the Lodge such as lobbies, hallways, and restaurants.  QCL, as a matter of Lodge policy and because our buildings are wood frame and located in a remote area with limited firefighting facilities, also prohibits smoking or vaping within any guest rooms.  Smoking and vaping are permitted outside of Lodge buildings, as long as guests are more than six metres away from all doorways, open windows or air intakes around the Lodge.

Any breach of these smoking rules is subject to a fine/additional fee of $200, on account of QCL’s costs associated with rectifying the affected environment.

DAMAGE TO LODGE PROPERTY

Guests will be charged for all costs and damages incurred by QCL, including the full cost of rectifying any damage to any Lodge property (including boats and motors, dock structures and any Lodge building), which such guest causes either deliberately or through negligence or recklessness.  Should this damage come to light after the guest has departed, the guest authorizes QCL to charge the full amount of such costs to the guest’s credit/debit card, or send an invoice for the amount due to the guest’s address in our records.  While QCL will take reasonable steps to keep the costs chargeable to the guest to a minimum, if the damage is such that a room or boat is rendered unusable for a period of time, the guest will be liable for any loss of revenue that the Lodge suffers while the room or boat is being repaired.

REMOVAL OF LODGE PROPERTY

Guests will be charged for all costs of replacing any items that are removed from the premises by the guest without QCL’s consent or which are so damaged or stained by the guest as to be unusable.  The charge will be the full replacement amount of the missing or damaged item, including any carriage charges.  Should the fact that the item is missing or damaged come to light after the guest has departed, the guest authorizes QCL to charge the full amount of such costs to the guest’s credit/debit card, or send an invoice for the amount due to the guest’s address in our records.

TAMPERING WITH FIRE DETECTION SYSTEMS AND FIRE FIGHTING EQUIPMENT

Tampering or interfering with any fire detection or fire suppression equipment at the Lodge is an extremely serious matter.  QCL reserves the right to take immediate action against any guest found to have tampered or interfered with any fire detection or suppression equipment throughout the Lodge, including detector heads in public areas and bedrooms, break glass points and fire extinguishers. Guests found to have tampered with any fire detection or fire fighting equipment will be charged for all costs incurred by the Lodge due to their actions and additionally may be asked to leave the Lodge. Depending on the severity of the guest actions, the Police may become involved at the Lodge’s discretion.  Should the fact that fire fighting or detection equipment had been tampered with come to light after the guest has departed, the guest authorizes QCL to charge the full amount of such costs to the guest’s credit/debit card, or send an invoice for the amount due to the guest’s address in our records.

LOSS OF PERSONAL ITEMS

None of the QCL Parties is liable or responsible for any loss of or damage to any guest’s personal property or valuables while the guest is staying at the Lodge. 

DIETARY OR ALLERGY CONSIDERATIONS

At QCL we do our very best to accommodate our guests with dietary requirements, food sensitivities, allergies and health conditions to the extent possible.  If a guest advises us in advance that they suffer from a food sensitivity or allergy or have other dietary requirements, we will endeavor to provide suitable menu or beverage options, such as gluten-free, vegetarian or vegan options.  However, QCL does not and cannot operate a gluten-, allergen- or meat or dairy-free kitchen, and cross-contamination from work surfaces, cooking utensils and other sources may occur.  Our cooking facilities and ingredients are not kosher or halal-compliant.  Many allergens such as nuts, gluten and shellfish may be present in our kitchen and we cannot ensure that cross-contamination or simple human errors will not occur.  Any guest with a food sensitivity, allergy or dietary requirement must discuss their needs with QCL staff prior to arrival at our Lodge, to determine whether we will be able to accommodate their needs appropriately.  QCL cannot accept any responsibility or liability for our guests’ food sensitivities, allergies or dietary requirements. 

FINANCIAL RESPONSIBILITY

Guests are responsible for, and will pay to QCL on demand:

  1. the full balance due under their account at the end of each trip, including amounts payable under any of the above terms and conditions as well as alcohol and other purchases and staff tips charged to the guest’s account; and

  2. where the guest has booked the trip on behalf of multiple persons in a single party (a “Group”), the full balance due under the account of each Group member, if such Group member has failed to pay all or any portion of their account, including any amounts payable by such Group member under any of the above terms and conditions as well as alcohol and other purchases and staff tips charged to the guest’s account.

Guests specifically authorize QCL to charge the full amount of such costs to the guest’s credit/debit card, or send an invoice for the amount due to the guest’s address in our records.

BREACH

Management of the Lodge reserves the right, in its absolute discretion, to ask any guest to leave the Lodge in the event of non-compliance with any of these terms and conditions (all associated transportation costs being borne by the non-complying guest).