Nine guided cooking experiences, from a half-day grilled catch lesson to a five-day smoked fish intensive. Each is led by our own chefs and kept small.
Twenty minutes over hot coals, finished in a cast-iron skillet with fresh dill and lemon. Pairs beautifully with grilled vegetables and crusty bread toasted at the fire's edge.
Build a low fire, wrap a fresh char in soaked cedar, and let smoke do the work for three hours. The flesh stays tender, the skin crisps, and your camp fills with an unforgettable aroma.
A relaxed evening of grilled fish by the water, perfect for casual outdoor cooking and fresh catch.
Slow-smoked salmon over campfire, two sides and one standout sauce that changes everything.
Quick, hot searing with crispy skin, fresh herbs and a squeeze of lemon at the lakeside.
Six-course seafood dish cooked point-to-point over outdoor kitchen, carrying simple tools and confidence.
Fish fresh from the lake at sunrise, prepared over a campfire, eaten as the mist clears.
Learn to build the perfect fire, season whole fish, cook it buried in hot coals and serve it with foraged herbs.
Multiple fish preparations across two days—grilling, smoking, poaching—with camp tables set on the sand.
Tell us how much time you have and what flavors call to you most.