Visitors and residents over the age of 16 and under 65 require Northwest Territories fishing licences, available by mail, from government offices or at lodges and convenience stores across the territory.
Whether it’s a shore lunch, a campfire fish fry, or a family feast featuring the rewards of your trip, the fish of the Northwest Territories are a wild, fresh and great tasting treat that will grace every plate. Arctic char is a prized dish that attracts a high price in restaurants the world over. Some suggest that it combines the great taste of brook trout and salmon. Inconnu has a rich flavour, but is ideal for smoking because of its high oil content. Lake trout varies in colour from white to pink and is known for its delicate flavour. Whitefish is an extremely popular dish because of its sweet, delicate taste. Great northern pike has firm, lean, and fine textured flesh, terrific straight out of the lake. Pickerel is a lean fish, with snowy white flesh, among the best eating of all Northern fish. Burbot, a member of the cod family, has a taste similar to lobster when boiled in salt water, or fried in garlic butter.