Net Fish and Chill is a four-day, small-group fishing and foodways experience in northern Sweden, running 24–27 July 2026.
The focus is legal net fishing in lake and river systems—something most participants from New England and the U.S. do not have access to at home. Nets are set and checked based on depth, shoreline structure, bottom contour, and seasonal flow. Fish are processed fully and preserved through smoking, brining, salting, and air-drying.
Days are spent working with water, fire, and food. There is no instructional format, no curriculum, and no performance pressure. Participants engage as much or as little as they choose.
The group is based at a working husky kennel beside a lake, with accommodation options that include indoor beds, lakeside camping, or forest hammocks. All options share the same daily rhythm.
This is not a course, retreat, or survival programme. It is practical time spent fishing, processing food, and living outdoors in a landscape where these practices are still part of everyday life.
The experience is co-hosted by Arthur Haines of the Delta Institute of Natural History, Michael Douglas, and Toby Cowern. Their role is to manage access, flow, and safety—not to teach or certify.
Places are limited. This experience is offered once.
Price:
$2,500 USD per person
Booking is confirmed upon full payment.
The base experience runs July 24–27, 2026.
Optional add-on days on July 28–29 may be available for participants who wish to extend their time. Add-ons are arranged separately and are not included in the base price.
To inquire about add-on availability, contact Mike or Arthur directly.
Full experience details, logistics, and arrival information are available on the main Net Fish and Chill page.
Net Fish and Chill is a four-day, small-group fishing and foodways experience in northern Sweden, running 24–27 July 2026.
The focus is legal net fishing in lake and river systems—something most participants from New England and the U.S. do not have access to at home. Nets are set and checked based on depth, shoreline structure, bottom contour, and seasonal flow. Fish are processed fully and preserved through smoking, brining, salting, and air-drying.
Days are spent working with water, fire, and food. There is no instructional format, no curriculum, and no performance pressure. Participants engage as much or as little as they choose.
The group is based at a working husky kennel beside a lake, with accommodation options that include indoor beds, lakeside camping, or forest hammocks. All options share the same daily rhythm.
This is not a course, retreat, or survival programme. It is practical time spent fishing, processing food, and living outdoors in a landscape where these practices are still part of everyday life.
The experience is co-hosted by Arthur Haines of the Delta Institute of Natural History, Michael Douglas, and Toby Cowern. Their role is to manage access, flow, and safety—not to teach or certify.
Places are limited. This experience is offered once.
Price:
$2,500 USD per person
Booking is confirmed upon full payment.
The base experience runs July 24–27, 2026.
Optional add-on days on July 28–29 may be available for participants who wish to extend their time. Add-ons are arranged separately and are not included in the base price.
To inquire about add-on availability, contact Mike or Arthur directly.
Full experience details, logistics, and arrival information are available on the main Net Fish and Chill page.
