A great tradition

It may not be a Michelin rated dining establishment, but you’d be hard pressed to beat a traditional shore lunch on the shore (hence the name) of a northern Canadian Lake. 

Cooking in the bush will likely insure that no matter how delectable the fare is, bugs, pine needles and a little wood ash should be considered condiments rather than a source of complaint.  Finding a new master chef may prove more difficult than complementing the one you have.

Reservations for lunch not required. Reservations with Ignace Outposts are required.

Bring your friends and catch your own shore lunch.

What more can I cay

The best way to eat walleye.  When they are still quivering when they hit the pan, you know they are fresh!

Ready for the oil

Fresh fish makes one of the best meals possible at the lake. Everybody is a chef at an outpost camp. Invent your own breading, or try a prepared breading. Any way you cook it, no one will complain and accolades will flow your way.

Lunch and a fight

Irene Lake is one of these lakes that feature multiple species.  Of course walleye are great for shore lunch while nothing fights like a small mouth.

Father and son

Pete and Josh Elftman make an annual trek to Metionga Lake.  By the photos it appears Pete goes for the trophies while Josh provides dinner. 

What ever the break down of duties, this father and son pair know how to have fun. 

Shore Lunch walleye

I don’t normally show pictures of walleye on a stringer.  A big part of an Ignace Outpost trip is shore lunch.  Nothing beats fresh walleye in frying pan. 

When catching for your shore lunch, this is the perfect size for best taste and conservation.

Walleye are mighty tasty no matter how you cook them. 

Enjoy at Ignace Outposts.

Something to think about

While in the outpost camp, many guests like to cook their fish with oil.  There are a few considerations when doing this. 

Most important is safety.  Please do not deep fry with oil inside the cabin.  Always have a pot lid or something to smother a fire if the situation arises.  And keep in mind, hot oil and water do not mix.  Water is heavier than oil and when tossed into hot oil immediately sinks and vaporizes which then causes an explosion.

This is a dramatic video to watch but shows how simply an oil fire can be extinguished as well has how dangerous an oil fire can be. 

The lid of the pot will work very well to extinguish the fire as well.  Please be careful when cooking with oil and always be prepared.

Finally!

  Catching walleye in our lakes is never difficult.  In fact on opening weekend, it amazes me that a camp could be vacant.  In any case, setting up a camp after the opening of walleye sometimes offers the opportunity to research our product and develop new techniques.  It also seems to produce more folks who like to help with the chores. 

The best part of my job is Research and Development. On Sunday Karen and I with our son and his wife started work on setting up a camp on Seseganaga as well as Hilltop.  While at Hilltop Lake we took a small break.  Not only did we have a little R&D to work on, we have a new pilot who needed to be fully trained in all aspects of our business.

An hour or so out of my day is not a burden. 

The outcome of our R&D was a nice feed of fresh walleye.  I also discovered a new ingredient for cooking walleye that will now be regularly found in my mess kit. 

Try some Japanese Bread crumbs mixed in with your breading.  These crumbs add a nice crunchy texture. 

Shore Lunch with RD

One of the highlights of any fishing trip with Ignace Outposts is the proverbial shore lunch. At this time of year my mouth waters with anticipation of fresh, still quivering walleye fillets cooking with potatoes and the ubiquitous pork and beans.

Here Rd of Officially Rugged fame shows how it is done.

Think about this...

It only takes a few moments to go from this...









To this...



Walleye so fresh they are still quivering as they go into the pan. You don't have to be a chef to manage great walleye. This alone is reason enough to book a fly in adventure with Ignace Outposts.

Shore Lunch in 6 easy steps

Having a shore lunch is a highlight of a Canadian Fishing trip.

To have a great shore lunch two things are required. A shore line and fresh walleye. You can add many more details to make it better but nothing beats "straight from the lake to the frying pan" walleye.
Here is a shore lunch in 6 easy steps as demonstrated by the Bluchier crew on Metionga Lake.
I understand they have some experience with this.



Step one: Fillet the fish - I don't have to assume that you've caught them



Step 2: Build a fire



Step 3: Cook the Walleye




Step 4: Wait patiently




Step 5: ENJOY




Step 6: Make sure your fire is dead out!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Walleye Season is OPEN!

Today is windy, cold and wet, what else can we expect for walleye opener. It feels good to see familiar smiling faces arrive in the yard ready for another Ignace Outpost Adventure. Just a few days ago we were scrambling to get camps ready and now we have guests in camps likely having fresh walleye for supper.



Mere moments separate a fresh walleye from the lake to the pan. Nothing beats that first feed of walleye! Just imagine a little coating of of your favorite secret breading combined with a little heat and these walleye are fit for the finest in wilderness dining.

Book your trip with Ignace Outposts today and enjoy the bounty of Ontario's fresh water lakes.