Residents of Stanley Mission were instrumental in making the fish fry a success. (Derek Cornet/larongeNOW Staff)

By Derek Cornet

Northern hospitality

La Ronge fish fry billed as one of world’s largest

Aug 15, 2024 | 3:00 PM

It was a sight to behold in La Ronge on Wednesday as 1,500 pounds of fried and smoked fish were served to approximately 2,200 attendees.

The massive fish fry, which is being billed as one of the largest in the world, occurred as part of the Tony Cote Summer Games hosted by the Lac La Ronge Indian Band (LLRIB). The fish was sourced from the communities of La Ronge, Hall Lake, Stanley Mission and Sucker River, and consisted of walleye, whitefish and lake trout.

The fish was served alongside mashed potatoes, coleslaw, beans, mixed vegetables, sautéed onions, tartar sauce, lemon wedges, bannock and a wild blueberry sauce. In addition, more than 1,000 burgers and 600 hotdogs were prepared and, in total, about 3,500 people served.

“It was so amazing to see,” said LLRIB Chief Tammy Cook-Searson.

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“It was so wonderful and nice to see everyone just pitching in because without each other, we wouldn’t have been able to do it, but together, we can do amazing things.”

Preparation for the fish fry began weeks ago as northern fishermen were tasked at setting nets in lakes at several communities. Oliveen Sanderson was the main organizer of the event and a crew from Stanley Mission was instrumental in making it a success. Stanley Mission not only provided the cooks, but much of the equipment needed as well.

The fish was sourced from communities in the Lac La Ronge region. (Derek Cornet/larongeNOW Staff)

Preparing potatoes also proved to be a daunting task for the community meal. (Derek Cornet/larongeNOW Staff)

The fish fry created long lineups, but people were served quickly. (Derek Cornet/larongeNOW Staff)

Other volunteers included residents of Sucker River and residents of the tri-communities as well. The meal was open to athletes, coaches, visitors and all residents of Air Ronge, La Ronge and the LLRIB.

Cooks began frying fish at 1 p.m. and they continued cooking even after guests began to be served at 5 p.m.

“Usually, a big event for us is 500 people, but now we are capable of serving over 3,500 people at one meal,” Cook-Searson explained.

“It’s beautiful and it is so heartwarming to see that, and the memories we are creating for people and the memories we are creating with each other to be able to do the work we have done together.”

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derek.cornet@pattisonmedia.com