Battle Abbey's Menu - Skipper Otto

Posted by Tessum Weber in

Battle Abbey's Menu - Skipper Otto

Discover The Taste of the Pacific

At Weber Powder, we believe that great adventures deserve great food. We strive for quality product that ensures Weber Powder's head Chef Jessica Walkden can create the best culinary experiences possible.

This season, we’re thrilled to introduce a new culinary partner at Battle Abbey Backcountry Lodge that’s bringing the best of the British Columbia Pacific Ocean directly to your dining table: Skipper Otto Community Supported Fishery (CSF). Just as we strive to bring you wild, local ingredients from the land, we now bring you wild, sustainably caught seafood straight from Canada’s Pacific waters. 

The Story Behind Skipper Otto: A Family Affair 

Skipper Otto was founded in 2008 by Sonia and Shaun Strobel, and it all started with a simple, but deeply personal goal: to help Shaun’s father, Otto Strobel, a small-scale fisherman, find buyers for his wild-caught salmon. Like many independent fishermen, Otto struggled to compete with larger operations and commercial fisheries. But, as often happens when people refuse to give up on something they believe in, that initial challenge sparked the creation of something truly special.

Shaun Strobel - Night Fishing for Salmon
Night Fishing - Shaun Strobel Catching Chinook


What began as a way to support Otto and his peers has now evolved into a thriving business with more than 7,500 members. Skipper Otto is a community-supported fishery (CSF) that connects independent, small-scale fishermen from coastal and Indigenous communities in British Columbia and beyond with consumers who care about sustainably sourced, wild-caught seafood. Over the last 16 years, the company has grown to support over 45 fishing families who harvest from the pristine waters of BC’s coastline as well as the lakes of Nunavut.

What sets Skipper Otto apart is their direct-to-consumer approach. Instead of going through middlemen or large distributors, Skipper Otto buys seafood directly from these fishing families. Then, they sell it straight to home cooks, like you, across Canada through their online store, and to select organizations like Weber Powder. This model ensures that more of the money goes to the people who are doing the hard, sustainable work of fishing while providing consumers with the freshest, highest-quality seafood available.

Strobel Family
The Strobel Family - Founders at Skipper Otto

What’s on the Menu at Weber Powder?

As part of our new collaboration, Weber Powder guests will be able to indulge in a variety of wild-caught seafood harvested from the waters off Canada’s West Coast. Here’s a sneak peek at some of the delicious dishes you can expect to enjoy during your stay:

  • Chinook Salmon: Caught by independent gillnet fishers like John Hassall and Shaun Strobel in Barkley Sound and Alberni Inlet, BC, these rich, meaty salmon are a true delicacy. Known for their deep, savory flavor, Chinook salmon is a favorite of both chefs and seafood lovers alike.

  • Sockeye Salmon: Sourced from the approaches to the Skeena River in BC, these stunning red salmon are caught by Dean MacDonald and Doug Kostering. Sockeye is renowned for its robust flavor, firm texture, and vibrant color—perfect for grilling, smoking, or serving in a variety of dishes.

  • Albacore Tuna: Caught by Bruce Martinelli off the coast of Vancouver Island, BC, these tuna are prized for their delicate, tender flesh and clean flavor. Whether you’re enjoying it seared on the grill or in a fresh tuna poke bowl, albacore tuna is a treat for the senses.

  • Sablefish: Caught by the crew of the Ocean Pearl in the waters off Haida Gwaii, BC, this buttery fish has a melt-in-your-mouth texture that’s both rich and delicate. Sablefish is known for its high omega-3 content and its ability to hold up beautifully in a variety of preparations—from pan-searing to baking.

For us, it’s not just about the seafood. It’s about the connection between the food we serve and the people who harvest it with care.


Skipper Otto Smoked Sockeye Salmon dish at Battle Abbey
Smoked Sockeye Salmon from Skipper Otto plated at Battle Abbey by Chef Jess

Why This Partnership Matters

At Weber Powder, we’re passionate about sourcing ingredients that are not only of the highest quality, but also align with our values of sustainability, local sourcing, and community. When we serve you a meal, it’s more than just about nourishment—it’s about telling the story of the land and sea from which that meal comes.

This partnership allows us to bring the best of the Pacific Ocean to our guests, while ensuring that these delicate ecosystems are preserved for future generations. It’s a testament to the power of local, sustainable food systems and the importance of supporting families who are working hard to protect our environment while providing us with the very best food.

The Beauty of Wild, Local Seafood

Weber Powder has always been about celebrating the best of what Canada’s wild places have to offer. And with the addition of Skipper Otto’s wild, sustainably harvested seafood, our guests can now enjoy even more of what makes this country so special. It’s a beautiful thing to sit down to a meal at the end of a day full of adventure, knowing that every ingredient—whether it’s the bison we serve from northern British Columbia or the fish caught off the coast of Vancouver Island—has been sourced with care, respect, and responsibility.

It’s not just food. It’s a connection to the land, the sea, and the people who make it all possible.


Skipper Otto Albacore tuna served at Battle Abbey
Vancouver Island Albacore Tuna on plate at Battle Abbey with Okanagan vegetables and lemon finish