Red Lake Info

Red Lake Tim Horton's

Two big name corporations are establishing themselves in Red Lake, Ontario this winter.  The first, is one of the more popular restaurants/coffee shops in all of Canada, Tim Hortons.  Tim's is a casual fast food restaurant known for it's coffee and donuts. It is also Canada's largest fast food service with over 3000 stores nationwide.  Just imagine a Dunkin Donuts.  Amazingly Tim's is growing faster in Canada than mega fast food giant McDonalds.  Guests will immediately notice Tim's on the right side of 105 just before you arrive into Red Lake.  

Super 8 Red Lake

Tim's and Super 8 are next door

The second business firing up in Red Lake is a welcomed Super 8 hotel.  The Super 8 franchise is scheduled to be completed by spring 2012.  This motel is reported to have 65 rooms and are a much appreciated addition to the limited hotel scene in Red.  With such a gold boom occurring in Red Lake, hotels in the past were often booked solid with mining exploration teams.  Some guests noted they were required to make reservations six months in advance.  Attached right is progress of the Super 8 as off 12/7/2011.  The hotel is located in the same area as Tim Hortons.  Visit the link below for a visual Google Map. 


Map for Tim's and Super 8 



A Side Note
On a side note... If anyone is flying into Minneapolis and would like to rent a van to drive to Red Lake this company is worth checking out.

• Twin City Truck and Van Rental                                               460 E Villuame Ave S. St Paul, MN  55075                           651-457-6687

 

Winter Tid Bits

Happy New Year to all.  2011 has come and gone in the blink of an eye.  Where did the time go?  It seems just like yesterday I was navigating the sunny skies of the Opasquia Provincial Park in XZK (the Big Hook cargo plane) or as I call it "the flying root beer can".  Hmmmm, only 19 weeks to the walleye opener! I'll be back in that flying vessel before I know it. Even though myself and my family is not able to enjoy the beauty of NW Ontario in these chilly winter months, we anticipate to live vicariously through your amazing fishing stories during the 2012 sport show tour.

Winter Road Sunrise

January is a surprisingly busy month for Big Hook Camps.  Along with traveling throughout out the USA for the entire month on the All Canada tour, we also must plan for the winter road.  As many of you know, the winter road to Sandy Lake is an adventurous undertaking.  Long hours navigating harsh and frigid terrain is indeed an energy depleting task. The last several years the winter highway has opened in the closing days of January. However, a mild winter has begun in the north country.  Luke warm temperatures thus far have resulted in thin ice and little snow.  Optimal ice thickness for our travels on the road is 16 inches.  Fuel tankers are not allowed to travel the highway until ice reaches a minimum thickness of 22".  That being said I am one of few people that are keeping my fingers crossed for numbing temperatures.

We have plenty of materials purchased and ready to transport for the 2012 winter highway.  Five new 4 stroke Yamaha's, a new boat, new solar batteries for Central and plenty of lumber are just several goods that will be accompanying us on the journey.  We expect to traverse the highway twice with two or three vehicles and a trailer.

Other tid bits:

• Sandy Lake cell phone tower is completed, however telecommunication officials still need to visit the site before cell coverage is available. 
• Little snow so far this winter doesn't bode well for lake levels next spring.  As many of you remember 2011 was one of the driest summers on record. 
• The 2012 season is booking up incredibly fast.  Make sure to get your reservations in as soon as possible.  

Let us start 2012 with a delicious walleye recipe.  I like to add a couple of dashes of cayenne for some extra kick. Enjoy!

Caribbean Walleye

3 pounds walleye pike fillets -- 3/4" thick
4 shallots -- chopped
4 cloves garlic -- minced
1 cup orange juice
1 cup white wine
1/4 cup dark rum
Juice of 2 limes
1/4 cup soy sauce
1/4 cup parsley -- chopped
1/4 teaspoon white pepper
1/4 teaspoon salt
2 tablespoons chopped fresh rosemary

Remove skin and any bones from fillets. Wash with cool water and pat
dry. Put all ingredients except the fish in a skillet over medium high
heat until mixture reduces by half. Stir gently while cooking.
Grill the fish for 3 to 4 minutes on each side at a medium high
temperature, turning gently. Spoon a few tablespoons of the sauce over
each portion of fish. Serve immediately.

We look forward to visiting with everyone over the next couple of weeks.  

-Nathan 

Big Hook Camps