Vol. 5, No. 1
Fish, Fish, and More Fish
Three hundred seventy four kids, were on the ice of Little Bay de Noc the first Saturday of February, for the Max Streichert Kids First Fishing Festival. It was a cold, cloudy day, but it didn't scare away boys and girls from the area, as well as families and groups of young people from Wisconsin and Lower Michigan. The kids caught a total of 613 fish and (along with their adult helpers) consumed 1,400 hot dogs and 90 gallons of hot chocolate. The biggest fish taken was a 31¸ inch Northern, just edging out a 28-inch Lawyer. The youngest angler was Mikayla Depuydt, who had just turned three. Every kid registered in the contest went home with a prize, either a trophy, a raffle prize, or some balloon art from Billie the Clown. The contest was re-named to honor Max Streichert, who put in hundreds of hours over the years, to make the event the success it is. His widow Ann, his parents, sister and niece all helped on the ice this year, along with scores of other volunteers.
The ice fishing this year has been mostly good· some poor days, but the average size perch caught is up substantially from last year. Naomi has heard from many fishermen about nice sized Splake and Whitefish caught in the bay, along with some big Pike.
In mid February we had a big snowstorm, followed a few days later by unseasonably warm weather. The locals are now talking about an early spring· we may be taking in the ice shanties and bringing out the boats soon.
Bait Helps Win Tournament
One lucky fisherman is Mark Van Hefty, of Gladstone, who brought in a 12 pound 10 ounce 32¸ inch Walleye, to win the Island Resort & Cal's Corral Tournament on the bay, February 26th. Mark walked away with the $1,500 first prize, and a trophy fish for the wall of his den. Connie says Mark was in the bait shop hand picking Pike suckers for bait before the contest. He bought a dozen. Needed just one.
Discontinued Thunderstick Colors Available
There's been a lot of interest in our special Storm Prism Suspending Thunderstick lures in discontinued colors.
In case you missed it, here's what's available:
AJ180 - Black Back AJ185 - Purple Back (very hot color!)
AJ181 - Blue Back/OB AJ188 - Chartreuse/ Blue Back/OB
AJ182 - Chartreuse AJ190 - Silver/Black Back/OB
We will ship anywhere, and are taking orders by phone, mail, e-mail, and in person at the store. Quantity discounts are available. One fisherman from Hawaii e-mailed an order in February, and asked that his shipment of two dozen lures be sent to his office address· so his wife wouldn't see it! Let us know if you need discrete shipping· plain brown wrappers are available! We're also talking with Pradco, makers of the Smithwick and Fastrac lures, about offering special colors of lures that are no longer in their catalogs. Let us know if you, or your Walleye club, are interested in these lures also.
Bait and Tackle Added to Web Site
Connie will soon be unveiling a new page as part of the Bay Shore web site, where the latest information on lures, Marble Arms knives and other items, will be available. Keep checking for the Trading Post at www.bay-shore-resort.com. There's gonna be another impressive name brand in the bait shop this year: Beckman Nets. Naomi has added the Pro Walleye net from Beckman to the display of fishing gear. The Pro Walleye net is hook resistant, and features a telescoping handle. Take a look next time you're in the shop.
Need Help in the Tournament?
Guess who's gonna fish in an MWC contest with Ralph Muccilli? Connie! He hasn't found a permanent partner to fish the MWC Curcuit, but in a recent conversation with Connie the Spring Valley Illinois contest came up, and Ralph said he was going to pass it up. Connie said he shouldn't· and a few moments later the two were talking about fishing together! It's just for this contest, as Connie's regular jobs keep her so busy she can't add anything else to her schedule. Ralph's long time fishing partner, Max Streichert, died in December. The rules do not allow any substitutions, so Ralph will be fishing this summer's MWC World Championship alone.
Great Places to Eat Nearby
Try a local tradition while you're in the area this summer· a Friday Night Fish Fry! Here's a couple of our favorite spots: The Delta Pub (formerly the Stagecoach) in downtown Gladstone, and The Swallow Inn in Rapid River. Both have good food, good company, and you'll always have a good time. Ask in the shop for other great restaurants.
Reservations have been coming into the Resort earlier each year· and this year is no exception. The most popular weeks are nearly full, and even some of the late season weeks are filling up. Here's one more reminder to get your request in the mail soon.
Woody's a pretty proud dogshe's got her own place in the living room, right in the center of things, complete with a heating pad. A friend snuck Woody to a local photographer, saying she was just taking her to clip her nails. The framed portrait became a surprise Christmas present to Naomi and Connie, and now it's mounted prominently on the wall above her special spot. It's been enough to make her act like a puppyyapping and running around the house. Of course she's not as young as she used to be. After a day of running, she has to rest a couple days.
The Old Recipe Box
Peloza's Little Bay de Noc Walleye Chowder
* 2 cups fish stock
* 1 cup diced potatoes
* 1 rib celery, diced
* 1¸ cup butter
* 2 tsp. thyme
* 1 cup carrots, diced
* 1 tsp. minced garlic
* 1 can whole kernel corn
* salt & pepper
* 1 small onion, diced
* ¸ cup wild rice
* tabasco sauce
* 1 cup half-and-half
* 1 cup walleye, cut up pieces
* 1 bottle clam juice
* ¸ cup chopped onions
* 2 cup white wine
* 1 cup water
* 3 whole peppercorns
* 1 tsp. thyme
First combine the fish stock ingredients in a medium pan, and bring to a boil. Reduce heat to simmer for 30 minutes. Set aside.
In a large pan melt butter, and add the garlic, onion, carrots, and celery. Cover and cook the vegetables until tender. Add two cups of fish stock, thyme and potatoes. Simmer until the potatoes are tender. Add the wild rice and corn, then simmer for 10 minutes. Add the walleye pieces and the cream, then simmer for another 10 minutes. Season to taste with salt & pepper adding enough tabasco sauce to make it memorable.
Makes 6 Servings.