Our Skeena–Nass Safari is a unique, dual-river steelhead experience that allows guests to fish from two distinct base lodges while exploring two legendary river systems in one seamless trip.
Guests spend three nights at Bell II Lodge, fishing the upper Bell Irving River—the largest and most productive tributary of the Nass. The Bell Irving is the definition of a classic steelhead river, known for consistent summer and fall returns of powerful fish in the 6- to 20-pound class. With striking alpine scenery and relatively easy wading by BC standards, it offers ideal conditions for anglers of all experience levels.
Bell II Lodge is a spacious, well-appointed complex that serves heli-skiers in winter and a range of outdoor enthusiasts in summer and fall. Guests stay in Swiss-style chalet cabins in recently renovated deluxe rooms, featuring vaulted ceilings, heated floors, ensuite bathrooms, and exceptionally comfortable beds. The cabins are just a short 100-metre walk from the main lodge. Breakfast and dinner are served in the main dining room alongside other lodge guests. Breakfast is a hearty buffet with hot items, fresh fruit, granola, yogurt, and more. Evenings feature a three-course dinner with a choice of appetizers and entrées, selected the night prior. Packed lunches are prepared daily and delivered to the river by your guide.
The second half of the trip is spent at our long-time base, Yellow Cedar Lodge, offering a more intimate and personalized atmosphere. Here, guests enjoy single-occupancy rooms, outstanding meals, and a relaxed lodge environment designed specifically for anglers. During this portion of the trip, fishing focuses on the mainstem Skeena and Kalum rivers.
Accommodations at Yellow Cedar include both single and double rooms with quality linens, ample storage, and private showers supplied by the lodge’s licensed well, ensuring abundant hot water. Meals are served in a spacious dining room framed by vaulted ceilings and yellow cedar columns. The culinary program, led by Amanda and Mark Ross, emphasizes locally sourced ingredients and first-class preparation. Breakfasts are hearty and traditional, while lunches are packed each morning for the day on the water. Evenings begin with appetizers and are followed by refined three-course dinners, featuring dishes such as prosciutto-wrapped halibut with crispy yam straws or braised beef short rib.
Some groups begin their adventure at Bell II before transferring to Yellow Cedar mid-week, while others start at Yellow Cedar and rotate to Bell II—ensuring every guest enjoys both exceptional lodges and both remarkable river systems.
