Great Slave Lake Islands

Remote islands scattered across Great Slave Lake offering pristine wilderness, exceptional wildlife viewing including caribou and waterfowl, and isolation for true Arctic adventure. These islands are accessible by float plane and charter boat, providing authentic backcountry experiences.

Things to do

• Caribou Migration Viewing — Witness the dramatic seasonal migration of the Bathurst caribou herd across the islands and surrounding tundra, typically visible in spring and fall.
• Backcountry Fishing — Fish for Arctic char, lake trout, and northern pike in the cold, pristine waters surrounding the islands during summer months.
• Waterbird Photography — Document nesting colonies of loons, grebes, and migratory waterfowl that thrive on the islands' isolated shores and shallow bays.
• Paddling & Kayaking — Navigate the sheltered coves and channels between islands by canoe or kayak, observing musk oxen and moose on shorelines.
• Aurora Borealis Viewing — Experience intense northern lights displays from late August through April under minimal light pollution in this remote Arctic location.
• Wilderness Camping — Camp on designated island sites to experience true Arctic solitude and 24-hour daylight during the brief summer season.
• Tundra Hiking — Trek across open tundra terrain to observe barren-ground vegetation, wildflowers, and wildlife in their natural habitat.
• Float Plane Bush Landing — Arrive via traditional float plane charter, a quintessential Arctic experience that is often the only access to remote island camps.

Food to try

• Arctic Char — Fresh-caught char from Great Slave Lake, typically pan-fried at island lodges and camps, offering a delicate, cold-water fish flavor.
• Bannock Bread — Traditional fried or baked bread staple of the North, often served warm with butter and jam at remote camp meals.
• Musk Ox Stew — Hearty slow-cooked stew using wild musk ox meat from Dene and Inuvialuit hunters, rich and warming in the Arctic climate.
• Wild Berries — Tundra-gathered cloudberries, lingonberries, and blueberries served fresh or preserved during summer months at island camps.
• Lake Trout — Grilled or smoked cold-water trout caught locally and prepared by camp cooks as a primary protein source.
• Country Food Feasts — Traditional communal meals featuring local game, fish, and foraged ingredients prepared by Indigenous guides and camp staff.

Local customs & good to know

• Respect Sacred Sites — Honor traditional Dene and Inuvialuit hunting and spiritual grounds by following guide protocols and avoiding disturbance of ancient camp areas.
• Embrace Isolation & Self-Reliance — Prepare mentally for limited communication, medical resources, and supply delivery—visitors must be comfortable with genuine remoteness and weather delays.
• Learn from Indigenous Guides — Engage respectfully with local Dene and Inuvialuit guides who possess generations of knowledge about wildlife, weather, and sustainable land use.
• Follow Leave-No-Trace Practices — Carry out all waste and minimize environmental impact in this fragile Arctic ecosystem where recovery from disturbance is extremely slow.