Fly-In Fishing Adventures
Our most popular species of fish are Walleyes, Northern, and Lake Trout. Some lakes offer all three. And one lake, Irene Lake, offers Small Mouth Bass as well. Just how well you do depends a lot upon your knowledge and skill, weather conditions and just plain luck. Rest assured the fish are there.
See our lakes on Google Maps
Conservation Policy: To preserve our top quality wilderness fishing, we have been leaders in conservation. Many of our more progressive competitors are now following our lead in "Catch & Consume" fishing.
We ask all our guests to enjoy Shore Lunch, a major part of the wilderness experience. However, we insist that you only kill what you are going to eat and return everything else to the lake. We have been returning all trophy fish to the lake for years now and have found an increase in the average size of the fish. Returning all trophy fish and eating only the smaller ones, makes for better meals and insures top quality fishing for years to come. It is our hope that your children and grandchildren, as well as ours, can also have the opportunity to experience the same quality of fishing which was available some 40 years ago
2010 Fishing Package Rates
We are pleased to say we are holding our rates for another year.The US/Cdn $ exchange difference can add up to savings for our American guests.
per person in Canadian Dollars
| Lake | 3 Day | 4 Day | 5 Day | 6 Day | 7 Day |
| Irene Lake Gamble Lake | $875 | $900 | $925 | $955 | $990 |
| Tri Lake Hilltop Lake Metionga Lake Seseganaga Lake | $1206 | $1247 | $1287 | $1328 | $1370 |
| Kawaweogama Lake Flindt Lake | $1238 | $1280 | $1319 | $1360 | $1400 |
- Extra days available at $150.00 CDN/ per person per day extra.
- Prices do not include taxes, bait, licenses, food, guide.
- All Lakes: Catch & Consume Policy in Effect.
- Based on a minimum of 4 people/group and 2 people per boat
- Groups of 3 add $200.00 CDN/person
- Groups of 2 add $300.00 CDN/person
- Note our rates are based on flying one party in when another flys out, therefore flight schedules are sometimes adjusted for efficiency of aircraft utilization.
- Radios to communicate back to Ignace for emergency are provided in the package
From the Back of the Boat
Brad's bar-b-qued walleye
- Fillet and debone walleye (leave hide on)
- Lay hide down on the bar-b-que
- Sprinkle lemon juice on fillets
- Baste flesh side of the fillets with Kraft Golden Italian Dressing baste two or three times while fish cooks
- When cooked through from the bottom (do not flip) remove from the grill serve hot and eat flesh off the hide
Poor Man's Lobster - a great appetizer
- Fillet and debone fish (walleye or northern)
- Cut fish into chunks
- Boil large pot of water with plenty of salt, and a cut onion
- When water is boiling, add fish chunks
- When fish is tender 1 or 2 minutes, remove fish and onions
- Serve hot with melted butter
Brad's secret Beer Batter
- Mix warm beer and complete pancake flour mix to a very liquid consistency
- Add enough yellow mustard to give light yellow color to batter
- Dip fish into batter
- Roll fish in bread crumbs and then deep fry
- The secret is warm beer, yellow mustard and very liquid consistency
Brad's Maple-Ginger Walleye
- Fillet walleye, clean and dip into a mixture of egg and milk
- Coat Walleye fillets with a mixture of flour, graham cracker crumbs, bread crumbs, salt and lemon pepper and crushed toasted almonds (can substitute crushed dry mushrooms)
- Fry walleye in pan with butter until golden brown
- Prepare maple-ginger sauce: 1/3 cup of maple syrup heated in small pan with 1 tsp of butter. As syrup heats almost to boil add 1 tsp of powdered ginger - stir until butter is melted and sauce is smooth
- serve walleye fillets and pour maple ginger sauce over fillets on plate
- enjoy one of the best walleye meals you'll ever have
Beer Potatoes (Best camp potatoes ever!)
- 10 or so Red skin potatoes sliced thick (do not dice)
- Fill fry pan and soak with water
- 3-4 large onions sliced thick and then quartered
- 1 lb bacon cut in thirds and fry till brown (do not pour off grease)
- Drain spuds and dump spuds and onions into bacon and grease - mix then salt to taste
- Sprinkle 2 Tbsp sugar over mix and pour 1 can beer over mix
- With lid on, cook til potatoes are done (20 to 25 mins) turn occasionally
- Lid off and chop with spatula and continue frying to cook off moisture and brown
- Serve with fish
- Reheat left overs next day, it is even better then!