What to Bring
Click to view the travel checklist.
We Don’t Carry Licenses
We do not carry fishing licenses. You can purchase one once you cross the border at one of the many tackle stores along your route, or at Red Lake Marine located in the town of Red Lake. Or, as of 2013, you can purchase your licenses on line. This is highly recommended! It saves time when you are trying to get to camp and also you don’t have to worry about getting to the places that sell at a certain time, nor will you need to wait in a potential line.
Catch and Release Policy
Although we do not have a required catch and release policy for our guests, we strongly encourage all fishermen to be environmentally responsible. In order to maintain the strong fishery that we have had over the years, fishermen are encouraged to release all trophy sized fish and to keep only those fish they wish to eat at their shore lunch. With the cost of fiberglass replicas going down every year, we would prefer that our customers take some quick photos and measurements of their trophy and then release the fish so that others may have a chance to enjoy the thrill of catching that fish another day.
You are more than welcome to have a shore lunch with the fish you caught that day. We will supply you with a propane burner, propane tank, deep frying pot or pan, potatoes, onions, oil, plates, silverware, and spices. Please sign up in the Main Lodge at least one day before you plan to have your shore lunch. (NOTE: Ontario law does not allow you to transport any fish to a shore lunch that has been previously gutted, filleted, or cleaned. All fish must be whole and be from that days fishing.) We will provide you with the equipment for one free shore lunch. If you are interested in doing more than one there will be a charge, unless we know at least a month ahead of time,so we can order supplies appropriately.
Labeling and Transporting Fish
Each fish must be in its own bag. The bag must have on it: the name of the person who caught it, the species of fish, and whether it is over or under. The fish must have at least two inches of skin on each fillet half and be laying flat so an approximate length can be determined.
Ask For Details as needed.