Types of Fish in Ontario’s Cottage Country
Ontario is abundant with amazing fish that are fun to spot and delicious to eat. These include Bass, both smallmouth and largemouth, Pike, Walleye (also known as Pickerel), Muskie, and several types of Trout. Each type has their unique habitats, behaviours, best preparation methods and flavour pairings, outlined in the following table, in the hope that it will help you narrow down what you’re after.
Remember, all fishing in Ontario requires a fishing license. Take a look at fishing permits in the section below.
Here is some more helpful information related to fishing in Ontario’s Cottage Country:
Best fishing lakes in Ontario’s cottage country
| Fish | Habitat | Fishing Strategies | Flavor | “Fishiness” (1-5) | Cleaning and Filleting | Cooking Suggestions |
| Largemouth Bass | Lakes, rivers; vegetation, logs, slower warmer waters | Plastic worms, jigs, crankbaits; near shorelines | Mild, delicate | 2 | Scale, remove head, fillet along backbone, skin | Grilled with herbs, Bass tacos |
| Smallmouth Bass | Lakes, rivers; clearer, cooler waters, rocky areas | Jigs, crankbaits, live bait; around rocks, gravel | Mild, slightly sweet | 2 | Scale, remove head, fillet along backbone, skin | Pan-seared with butter, smallmouth Bass chowder |
| Northern Pike | Weedy areas, shallow bays, submerged structures | Large spoons, spinnerbaits, jerkbaits; near weed beds | Mild, flavorful | 3 | Remove head and tail, fillet along spine, skin | Smoked, pan-fried, fish cakes |
| Muskellunge (Muskie) | Deeper, cooler waters; vegetation, rocky structures | Bucktails, jerkbaits, swimbaits; around weed beds | Moderate, distinctive | 4 | Cut head and tail, fillet along spine, remove ribs, skin | Grilled, baked, curry |
| Walleye (Pickerel) | Deeper waters, rocky points, drop-offs | Jigs, live bait rigs, crankbaits; dawn or dusk fishing | Mild, delicate | 2 | Remove head and tail, fillet along dorsal fin, skin | Pan-fried with seasoning, tacos, baked with herbs and lemon |
| Perch (Yellow Perch) | Shallow, weedy areas, near shorelines | Small jigs, live bait; around weed beds, drop-offs | Mild, sweet | 1 | Scale, remove head, fillet along backbone, skin | Pan-fried, battered, perch tacos |
| Brook Trout | Cold, clear streams, rivers, lakes; clean, oxygenated water | Small spinners, flies, worms; near cover, riffles | Mild, delicate | 2 | Remove head and tail, fillet along backbone, skin | Grilled, baked, pan-fried |
| Lake Trout | Deeper, colder lakes; clear, cold waters | Trolling spoons, downriggers; varying depths | Mild, rich | 3 | Remove head and tail, fillet along backbone, skin | Smoked, grilled, baked |
| Rainbow Trout | Rivers, streams, lakes; adaptable to various conditions | Spinners, spoons, flies; near currents, cover | Mild, slightly sweet | 2 | Remove head and tail, fillet along backbone, skin | Baked, pan-seared, grilled |
| Brown Trout | Rivers, streams; cooler waters | Live bait, flies, spinners; near banks, structures | Moderate, distinctive | 3 | Remove head and tail, fillet along backbone, skin | Pan-fried, grilled, baked with herbs |
| Perch (Yellow Perch) | Shallow, weedy areas, near shorelines | Small jigs, live bait; around weed beds, drop-offs | Mild, sweet | 1 | Scale, remove head, fillet along backbone, skin | Pan-fried, battered, perch tacos |
| Lake Char | Cold, deep lakes; near the bottom | Jigs, spoons, baitfish imitations; deeper waters | Mild, delicate | 2 | Remove head and tail, fillet along backbone, skin | Grilled, smoked, baked |
| Burbot | Cold, deep waters; near the bottom | Jigs, baitfish imitations; deeper waters | Mild, buttery | 3 | Remove head and tail, fillet along backbone, skin | Pan-fried, smoked, chowder |
| Rock Bass | Lakes, rivers, rocky areas | Live bait, small jigs, worms; around rocks | Mild, sweet | 1 | Scale, remove head, fillet along backbone, skin | Pan-fried, grilled |
| Chain Pickerel | Weedy areas, shallow bays, submerged structures | Spinnerbaits, spoons, live bait; near weed beds | Mild, flavorful | 3 | Remove head and tail, fillet along spine, skin | Pan-fried, grilled, baked with herbs |
| Redfin Pickerel | Clear, weedy lakes; shallow areas | Spinnerbaits, spoons, live bait; near weed beds | Mild, slightly sweet | 2 | Remove head and tail, fillet along spine, skin | Pan-fried, grilled |
| Grass Pickerel | Weedy areas, shallow waters, creeks | Spinnerbaits, spoons, live bait; near cover | Mild, delicate | 2 | Remove head and tail, fillet along spine, skin | Pan-fried, baked |
| Bluegill | Lakes, ponds, slow-moving waters | Small jigs, live bait; near structure, vegetation | Mild, sweet | 1 | Scale, remove head, fillet along backbone, skin | Pan-fried, grilled |
| Redear Sunfish | Lakes, ponds, rivers | Worms, small jigs; near beds, structures | Mild, sweet | 1 | Scale, remove head, fillet along backbone, skin | Pan-fried, baked |
| Catfish | Rivers, lakes, ponds | Cut bait, stink bait, worms; near cover, structures | Mild, distinct | 3 | Remove head, skin, fillet along spine | Grilled, fried, blackened |
| Black Crappie | Lakes, ponds, slow-moving waters | Minnows, jigs, small spinners; near cover | Mild, sweet | 1 | Scale, remove head, fillet along backbone, skin | Pan-fried, baked |
| Burbot | Cold, deep waters; near the bottom | Jigs, baitfish imitations; deeper waters | Mild, buttery | 3 | Remove head and tail, fillet along backbone, skin | Pan-fried, smoked, chowder |
| Channel Catfish | Rivers, lakes, ponds | Cut bait, stink bait, worms; near cover, structures | Mild, distinct | 3 | Remove head, skin, fillet along spine | Grilled, fried, blackened |
| Pumpkinseed | Lakes, ponds, slow-moving waters | Small jigs, live bait; near structure, vegetation | Mild, sweet | 1 | Scale, remove head, fillet along backbone, skin | Pan-fried, grilled |
A quick note to clear up any confusion on the difference between Walleye, Pickerel, and Pike:
Walleye is also known as Walleye Pike or Yellow Pickerel. In some regions, especially Ontario, “Pickerel” specifically refers to Walleye. This can cause confusion as Pickerel, by technical classification, is a separate species from the true Pike. However, “Pike” is also a common name for the genus of fish Esox of the family Esocidae, which includes Pike, Pickerel, and Muskellunge species. So to sum it up, Pike is both a species and genus, Walleye is Pickerel in Ontario, and Pike, Pickerel, and Muskellunge are all types of fish in the genus Pike.
Fishing Permits for Ontario’s Cottage Country
A fishing license valid in Ontario is required for every Canadian angler between the ages of 18 and 65, and every international angler older than 18. It must be carried on you when fishing, and consists of
- an Outdoors Card, which is a wallet sized card valid for three years;
- a License summary, either printed, digital, or on the back of the Outdoors Card; and
- the actual fishing license.
- Depending on what fish you’re going for, you may also need species-specific tags or stamps.
Regulations regarding permits and licenses may change, so it’s essential to check the most recent guidelines and requirements from the Ontario Ministry of Natural Resources and Forestry or a licensed tackle shop. Make sure to get your fishing license before heading out, as being caught without it is a $200 fine. More information is located on the Ontario Government website.
Hope this guide to the types of fish in Ontario Cottage Country’s was helpful! Happy wrangling!
