Fresh NWT Fish: From lake to plate

Home Story Fresh NWT Fish: From lake to plate

ice fishing near Deline in the NWT. photo by Pat Kane — Fresh NWT Fish: From lake to plate

The Northwest Territories’ spectacular waterways have fed Northerners for thousands of years. To this day, the territory’s lakes and rivers still draw NWT fishers and anglers year-round to provide fresh delicacies for hungry locals and visitors, no matter what the season.

In early spring, the ice may still be thick on lakes, but underneath swim silvery Inconnu, sprightly Whitefish and a buffet of other delicious fish that are hungry for breakfast and eager to take a hook or wander in a net. There’s a lot of activity above the frozen surface, too, as fishers head out to set and check their nets. Some travel in the dark. Others wait for the first rays of sun to peek above the horizon, so the ride out is a bit warmer.

whitefish swimming underwater in great slave lake in the NWT. photo credit Vecsei — From Icy Lakes to Steamy Plates

Fishing operators will ensure you find comfort when you spend time out on the ice. Many provide heated ice fishing huts to keep everyone cozy. A cup of warm tea, mouth-watering bannock made on a camp stove, or samples of fresh fish fried up for lunch are never far away.

Fishing in the NWT is a true lake to plate experience. The catch-of-the-day on any NWT menu is likely to include Whitefish, Trout, Burbot, Inconnu, even the occasional Pickerel, depending on the time of year.

With the guidance of experienced fishing tour operators, visitors have the opportunity to experience this cultural and culinary connection firsthand. Explore breathtaking lakes and rivers, cast a line in pristine waters, and immerse yourself in the timeless tradition of fishing in Northern waters. Picture a day spent fishing under the vast Northern sky, capped off with a fresh-caught shore lunch prepared by the water’s edge. Imagine the smell of fish sizzling in a cast-iron skillet over an open fire, paired with the smoky aroma of evergreen-fed flames. It’s a feast for all the senses—and an experience you’ll never forget.

Numerous other fish sampling opportunities await you in the NWT. In Hay River, as you head on to Vale Island, you’ll find Fisherman’s Wharf, a covered market area. This is the place to come on Saturdays in the summer, for local arts and crafts, market-garden produce and, of course, fresh-caught fish from Great Slave Lake.

In Yellowknife, there’s the Northwest Territories Culinary Festival that takes place in July. During this delightful event, one might be treated to such culinary delights as Mackenzie Delta Whitefish in sweetgrass beurre blanc. Put that on your must-taste list. From its quaint 32-seat restaurant in Yellowknife’s Old Town, Bullocks Bistro serves up some of the best fish-n-chips in the country. Around Old Town you may also run into local fishers selling their catch, right from their boats or trucks. One thing is certain: fish in the NWT capital will be fresh.

If you’re in the Western Arctic, expect to be served Arctic Char, pan-fried, smoked or raw, as well— its mild, slightly sweet flavor is often described as a cross between salmon and trout.

For a true taste of the NWT, sampling dry fish is a must. This Northern delicacy is prepared by cutting the fish into strips or cubes that hang on the skin and slowly dry over a smoking fire, preserving their rich flavor. Every bite tells a story of tradition, skill, and the pristine Northern waters that make it all possible.

people enjoy fresh whitefish from Great slave Lake at Bullocks bistro in YellowknifeNWT. photo by Dave Brosha — A Fish for Every Dish

Whitefish offer a diverse range of flavors and textures, making them a versatile choice for various dishes. Whitefish generally have a mild flavor that is often described as delicate. Buttery Inconnu is an oil-rich fish that can be cooked like salmon and is delicious smoked. Northern Pike has a fairly neutral taste, despite the strong smell of its skin. Arctic Grayling tastes similar to trout but with a slightly milder flavor, while Burbot boasts a firm, white flesh reminiscent of lobster, cod, and haddock. Finally, Jackfish, specifically “Jack Crevalle,” has a taste comparable to freshwater Rainbow Trout.

No matter how you prepare it —pan-fried, battered, smoked, or served as sushi—the fish of the Northwest Territories offer endless possibilities to delight your palate. Discover the unmatched flavors, immerse yourself in the region’s rich fishing traditions, and create lasting memories in the breathtaking landscapes of the NWT.

The NWT’s food scene blends generations of tradition with contemporary creativity. From remote fishing lodges to vibrant local markets, read more about how the North is shaping an exciting culinary future!

Want to visit the Northwest Territories, but not sure when? Read more about what to expect in the NWT each month of the year!

Red Cliff Island Boat Tour

Red Cliff Adventures

Activities

Arctic Grayling Boat Tours Cultural Demonstrations Fishing Lake Trout Nature and Wildlife Northern Pike Tours Whitefish

See the grandeur of Red Cliff Island on this 4-hour scenic boat tour. Ron will share his deep knowledge of the land’s history and significance while you enjoy fishing in the area or learning more about the culture of the Łutsël K’é Dene through traditional Indigenous storytelling. The East Arm is world-renowned for its amazing […]...

$300

CAD + 5% GST + Per Person