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 February 2001Vol. 6, No. 1 Kids Love Fishing! The Resort again was the home for the 2nd Annual Max Streichert Kids First Fishing Festival. 148 kids took part on the coldest day of the year. Lots of perch, and a few northerns were caught, along with a mud puppy! Every kid got a prize for taking part, with special awards going to those who caught the most, and the biggest fish. Plans are already underway for next year’s event. Michigan’s first Free Fishing Weekend of the year was held the same weekend, and the second is scheduled in June. The state sets up these weekends as a way to get new people interested in the sport… and it seems to work, as each time we see lots of new faces around the shop. Some say the ice fishing is good, some bad. And some say it‘s been a wonderful season. We’ve heard reports of whitefish south of Gladstone, and the splake are active and put up a big fight. Closer to the resort the fishermen are generally going after perch and walleye. Seasoned anglers have said that they’ve had to move around, trying different spots to find the fish. There’s no shortage of fishermen on the ice… the DNR regularly takes a careful count and reports that between seven and eight hundred ice shanties are on the ice each weekend. Seasons' Closed...But We're Getting Ready The bass season closed the first of the year, and by the time you get this newsletter the closed season for walleye will have begun. May 15th is again the start of the walleye season, while May 26th is the opening day for bass. We’re looking forward to another busy season on the bay, with the MWC tournament in late June, the World Walleye Association tournament in late July, and the Bay de Noc Classic Walleye tourney in early October. And here’s a trend worth noting. It was just a few years ago when a perch over two pounds was extremely rare. These days more and more of the big beauties are brought into the shop. This year’s spring perch run should be very good… Connie and Naomi say they can tell, as fishermen are coming into the shop for bait and are asking for eight to ten dozen wigglers! We’ve Got Tail Dancers! The new Storm lures for the 2001 season are a bit different from past years. If you’re a big fan of the old Storm Prism lures, there are still some available in the bait shop. Get ‘em while they last. Have you seen the promotion of Rapala’s new lure, the Tail Dancer? The Tail Dancer is the first full-figured, “banana-style” balsa lure developed by Rapala. It’s also Rapala’s first balsa lure with an internal rattle. The rattle has a deep, resonating sound from the wooden body of the lure, making the Tail Dancer ideal for almost any casting or trolling application. It’s available in two sizes - 2 3/4” and 3 1/2”, and both sizes come in 10 all-new color choices. Rapala will only be making 300,000 Tail Dancers this year, so is limiting the number of stores which will be allowed to carry the lure. Company officials expect the Tail Dancer to sell out quickly. As Bay Shore has now qualified as a Rapala Pro Shop, so you’ll see lots of varieties of the Tail Dancer at the shop this summer. And if you can’t wait, call Naomi and get yours now by mail. A New Guest at the Resort The Resort has a new visitor, a mink! It sleeps under the ice machine just outside the bait shop, and likes fish just as much as any paying guest. Woody was among the first to spot the little critter as it snatched a dead minnow from a bucket left near the door. The same mink was spotted near shore last week by a couple of ice fishermen. They came into the shop and said that about mid-day one of the pair caught a good-sized perch and threw it onto the ice. The mink promptly found it, and hustled away with his catch-of-the-day. And just this week, Bob from the Bait Shop happened to look under the hood of his car, and found a dozen dead minnows the mink had apparently stashed away for later snacking, stored safely on top of the air-cleaner.
The Old Recipe Box Roasted Perch Fillets with Dill and Spinach Nonstick vegetable oil spray 1 tbs. fresh lemon juice 4 large skinless perch fillets 4 tsp. Dijon mustard 8 tbs. finely chopped fresh dill 1 garlic clove, minced 2 10-oz packages fresh spinach leaves, stems trimmed, rinsed, drained 1 tsp. olive oil (preferably extra-virgin) 1 lemon, quartered lengthwise Preheat oven to 450&Mac176;. Spray glass baking dish with nonstick vegetable oil spray. Arrange fillets in dish and sprinkle with about a tablespoon of fresh lemon juice. Spread the Dijon mustard over each fillet. Sprinkle fish with 7 tbs. chopped dill. Bake until fish fillets are just cooked through, about 10 minutes. Meanwhile, heat olive oil in large nonstick skillet over medium heat. Add spinach and minced garlic and stir just until spinach is wilted, about 3 minutes. Using tongs, transfer spinach to serving platter, leaving pan juices behind; top with fish fillets. Garnish with remaining 1 tbs. chopped dill and lemon wedges. Serves 4 Remember, we’re straight up the Lake Michigan shoreline, north of Green Bay. A quiet corner in a busy world.
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