A great tradition

Posted by on Monday, July 23, 2012 at 6:13 am

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. 

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Cooking in the bush will likely insure that no matter how delectable the fare is, bugs, pine needles and a little wood ...read more.

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Ready for the oil

Posted by on Tuesday, August 18, 2009 at 7:38 am

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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.

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Shore Lunch walleye

Posted by on Sunday, June 28, 2009 at 7:01 am

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.

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Walleye are mighty tasty no matter how you cook them. 

Enjoy at Ignace Outposts.

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Something to think about

Posted by on Wednesday, June 10, 2009 at 7:46 am

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 ...read more.

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Finally!

Posted by on Monday, May 18, 2009 at 7:25 am

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.

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