Minipi ‘Book’ Trout

Posted on by

This is a 3 1/2 pound female Brook Trout. It represents a trout just slightly over the minimum for a “book” fish at Minipi. Almost anywhere else this would be the trophy of a lifetime for a dyed-in-the-wool Brook Trout fisherman..but not necessarily Labrador.

Mind you, it’s still a true trophy anywhere… including Minipi. It’s just not what people come to Labrador to fish for. Everyone wants trout in the 5 to 7 1/2 pound class. It doesn’t always happen, but it certainly does nearly all the time for just about everyone at Coopers’ Minipi Lodges. I know I have never been skunked. Expectations run high here, and I am no exception.

There are no wild places and situations where 100% success is guaranteed but this place is as close as I have ever experienced. Whenever I go on a major expedition, I always have high hopes and prepare as best I can. I stack the odds as much in my favor as possible with the right equipment and clothing and as much information as I can accumulate. Then I depend on the guides and outfitter to put me into situations where I have a reasonable chance to meet my goals.

All of my trips to all the many places I have gone have one goal in common;  I want the experience. I want the scenery, the wildlife, the photo opportunities and I want people that I enjoy being with. The Coopers have always provided that and more. Labrador should be on every fisherman’s “bucket list”. It goes back on my bucket list every time I return from there.

Editor’s Note: At Minipi we catch so many trout that we have to limit our catch log book to those over 3 pounds, thus the term ‘book’ trout. Come and check them out for yourself 😉

Tidings of Comfort and Joy

Posted on by

Merry Christmas to our fishing friends all over the world.

Labrador is in a deep freeze, we are having probably the coldest December any of us old timers can remember in a long, long time. Not much snow here but I’m sure we’ll make up for it come spring and in time to replenish water levels before you arrive.

We are all looking forward here to a few down days next week, as I am sure you are as well. Then an early start to 2014 .. Mike and Lisa Sadar will be at Denver, CO (January 3, 4, 5, 2014) representing Coopers’ Minipi Lodges at the Fly Fishing Show. If you’re in the area, drop by and see them. January 24, 25 and 26th Robin and I will be in Somerset, NJ and look forward to seeing you there. We are looking forward to another good fishing year in 2014; last year the temperature and wind were such that we just had an outstanding season overall. If the weather can cooperate and not give us the extremes, we’ll do the same this coming summer. The weekly fly outs are outstanding, and we are really getting to see the best of that watershed by structuring the weekly trips this way.

Everyone is busy, and my comments will be brief. There is no better time than at the end of one year to reflect on where we are and what brings us to this point. We truly appreciate all of you that travel to Labrador for your fishing respite, for in the peace and tranquility you take home from your Labrador trip, you leave us all with great friendships and stories that warm our hearts. I wish you all the best of health in this coming year.

— Jack

Thanksgiving Fish Dish – Minipi Style

Posted on by

From the kitchen of Jack Cooper, here’s a dish designed to please guests at your Thanksgiving table – you can make this dish with pike, trout, or salmon.

Enjoy while reminiscing about your time at Anne Marie Lodge, telling tales about the one that “didn’t” get away.

Happy Thanksgiving.

Pike in Sour Cream Sauce

     For the Pike
4 Pike fillets, skin off, no bone
salt
pepper
1 cup flour
2 Tbls paprika
3 Tbls olive oil
2 onions finely diced
1/2 cup of dry white wine

Directions
Wash the fish and pat dry.  Sprinkle fish with salt and pepper.  Mix flour and paprika and flour the fish.  Saute onions in olive oil until golden and remove onions to another dish.  Add more olive oil to skillet and brown pike on both sides.  Do in two batches if necessary.  Pour wine over fish, cover and simmer for about 5 minutes.

     For the Sauce
1/2 cup dry white wine
1 clove garlic crushed
salt
pepper
1 tsp cornstarch dissolved in water (if sauce is thin)
2/3 tsp rosemary
1 cup of sour cream

Directions
Remove fish from skillet and place on heated serving platter.  Keep warm.  Pour wine into skillet where the fish was cooking.  Add garlic, salt and pepper.  Add rosemary, sour cream, and dissolved cornstarch if sauce is thin.  Blend well with a whisk until smooth.  Add onions and simmer for 1 minute.  Pour sauce over the fish.  Serve with Peas with Spinach & Shallots (follows)

Continue reading →