Last week of the season we welcomed our friends Frantz, Jaq and Pascal.

In a season where things have been difficult, but at the same time good. If we look at the overall rise of fish, we can be disappointed, but if we look at the season at Kengis Bruk we can be quite happy.

24046 fish passed the counter in 2024, more than last year, but not the numbers we are hoping for. An average of 100.000 fish passing the counter each year would be a dream for us and a question to ask is “how do we get to that level?” We will ask that question for relevant people towards next season.

Back to the last week of the season.

A week with hard working fishermen, good food and late season fish in the net.

Zone 1 was the productive place and Frantz was the first one to get in contact with a late season fish.

At the very top of zone 1 Frantz found a stone in the middle of the neck and was able to cast over new water. A fish showed up and a few casts later the loop disappeared and the fight was on.

After an intense fight he could land a decent sized baltic salmon 80cm and the week was started.

Not long after from the very same place he could hear Pascal call from the very end of zone 1. A good sized fish took his fly just at the end of the neck. Heavy headshakes, a jump and a friend running with a net later the fly just slipped and the fish was lost. What a shame for Pascal.

The day after Frantz found another stone and the same thing happened. This time a bigger fish took his fly and he got to see the backing on the fly reel. What a week for Frantz and what a way for us to end the season.

Then the fishing was a little slow and we enjoyed a good time on the riverbank with local food from the area.

This year we had C&R only at the lodge, but at the same time we understand the hunting mentality to eat what you catch. In a part of a project with Heart of lapland we found a product to serve on the riverbank to fulfill the senses of the taste and smell and get our guests a chance to taste local specialities.

Dried meat, smoked fish, local berries, crisp bread, coffee cheese and boiled coffee made over the fire was on the menu. A huge success and guests for the 2025 season can look forward to a new product to taste on the riverbank next year.

Don't worry! It is smoked arctic char. NO FARMED SALMON HERE!

Frantz was not done yet. A lost fish did not kick him out and when the other guys left to make dinner he saw a fish showing in the same place that Pascal lost a good fish.

10 casts later the fish took the fly and an angry male fish was netted and Frantz was more than happy. What a week for him in a difficult year.