Lake Trout Fishing Canada

When the ice ages shaped this area, it left a highlands plateau called Anishinabi. Unlike much of the Arctic watershed which is flat, Anishinabi is surrounded by hills. So useful and strategic were the hills of Anishinabi, that were used to position fire towers to survey a hundred square miles. As the ice age left high hills, they also left deep valleys, now filled with cool waters and giant lake trout. See our photo gallery of Lake Trout Photos.

Here is a Wikipedia description of the species: "Lake trout (Salvelinus namaycush) is a freshwater char living mainly in lakes in northern North America. Other names for it include mackinaw, lake char and grey trout. Lake trout are prized both as game fish and as food fish.

Lake trout are the largest of the trouts, the record weighing almost 46.3 kilograms. They were fished commercially in the Great Lakes until lampreys, overharvest and pollution extirpated or severely reduced the stocks. Commercial fisheries still exist in some smaller lakes in northern Canada.

Lake trout are dependent on cold, oxygen-rich waters. They are pelagic during the period of summer stratification in dimictic lakes. Dimictic Lakes are lakes that freeze over and normally go through two stratifications and two mixing cycles a year.

The lake trout is a slowly growing fish, typical of oligotrophic waters. It is also very late to mature. Populations are extremely susceptible to over-exploitation Many native lake trout populations have been severely damaged through the combined effects of hatchery stocking (planting) and overharvest.

It is generally accepted that there are two basic types of lake trout populations. Some lakes do not have pelagic forage fish during the period of summer stratification. In these lakes, lake trout take on a life history known as planktivory. Lake trout in planktivorous populations are highly abundant, grow very slowly and mature at relatively small size. In those lakes that do contain deep water forage, lake trout become piscivorous. Piscivorous lake trout grow much more quickly, mature at a larger size and are less abundant. Notwithstanding differences in abundance, the density of biomass of lake trout is fairly consistent in similar lakes, regardless of whether the lake trout populations they contain are planktivorous or piscivorous. "

Lake trout don't jump. They do however put up a great underwater battle. At Anishinabi you can use down riggers to catch a lake trout but mostly we jig for them, still fishing with a weighted line and lure or live bait or combination of both.

Lake trout require, cold, clear, well oxygenated water. In summer they often move to depths of 50 to 100 feet, but in spring and fall you can find them at depths of 20 feet or less. In the spring we catch lake trout casting from the shore or from our boats in shallow bays. They prefer water from 40 to 52 degree F. Lake trout live in depth to 500 feet, but have been found as deep as 600 feet.

Lake trout require, cold, clear, well oxygenated water, so they are found almost exclusively in oligotropic lakes. In summer they often move to depths of 50 to 100 feet, but in spring and fall you can find them at depths of 20 feet or less. They prefer water from 40 to 52 degree F. The siscowets live at depths of 330 to 500 feet, but have been found as deep as 600 feet.

Anishinabi Lodge and Outpost are the only camps on more than 8,400 acres of water in Ontario's scenic wilderness. From our lodge or outpost you have access to over 9 different lakes filled with your favorite catch - Lake Trout. The Lake Trout fishing is extraordinary due to our remoteness and a history of conservation that spans two generations.

We have cache boats equipped with motors on surrounding lakes with shore portages and daily fly-outs to lakes abundant with Pike and Walleye.

We feature 16-foot Lund boats with 15 hp and 20 hp Mercury motors for reliable and dependable use.

Your vacation will be filled with Lake Trout fishing adventures and relaxation in an area void of crowds, noise and the hassles of every-day life.

Lemon Pepper Lake Trout

1 freshly-caught lake trout
1 lemon
1 onion
some butter
some lemon, pepper, spice, parsley

Gut and remove the head of the trout. Place as many onion and lemon halves as the cavity will hold. Add some butter, and don't be shy with the lemon pepper. Wrap in foil with a tight seal.

Cook over coals on the fire grate until the fish is done, which may take 20-30 minutes.

Be careful when you flip it over not to tear the foil or you will feed a grease fire for awhile and have a drier fish to eat. The skin should stick to the foil. Remove the top half of fish from the ribs and backbone, followed by the entire backbone and ribs, with the other half of the boneless fish waiting for you when you want second helpings.

Lake Trout Fishing. Once Lake Trout was one of the most prized fish to catch and place on a grill. Up until about the middle of the nineteenth century, before the stocks were reduced, Lake Trout was regarded as one of the premier eating fish in the country along with rainbow and speckled trout. The Great Lake fisheries shipped untold tons of Lake Trout to the markets of most cities in North America that could be reached by refridgerated truck. The subtle mild flavour and non oily flesh suited almost everyone. The size of the fish make the effort taken to catch them very worthwhile for fishermen. As Lake Trout populations were reduced, the time and effort needed to catch them became too much and fisherman learned to appreciate other species. At Anishinabi, we are blessed with a Lake Trout fishery that is as good today as it was in the early part of the last century. Isolation and conservation has protected our stocks. Come to Anishinabi to experience the excitement and pleasure of Lake Trout Fishing that our forefathers once took for granted.

Walleye Fishing

Pike Fishing