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 June 2001Vol. 6, No. 2 Best Opener Ever! It was the best opener ever seen by area fishermen, and the bite is still on! Now some three weeks after the opener, anglers are still coming into the shop with reports of great catches. Naomi says she's heard reports of all sizes, from 8 inchers to 8 pounders. The biggest, so far, weighed just over 8 pounds and was caught by her brother Daren Johnson, caught June 1st. Guests at the resort for the opening weeks have enjoyed two or three meals of walleye while they were here, and they've got more on ice to take back home with them. Official DNR reports on the opener said there were good catches from points all the way from Menomonee to the Mackinac Bridge. In our neighborhood, fishermen had good luck at the north end of the bay and near the Escanaba River in Little Bay De Noc, and near Ogontz in Big Bay de Noc. The most recent report said anglers had good-to-excellent catches from Cedar River all the way thru the bays to Manistique! Best times to fish? Very early mornings, and late evenings. Meanwhile, perch fishermen have been busy since the ice went out, and there have been reports of pike and splake taken in the area. The Bass season just opened in Michigan, and early reports of good luck along the weed beds near the Days River and Saunders Point. Naomi says visiting Bass fishermen marvel at the size of the Bass caught here. Still Watching the Water Levels The most often asked question by callers to the resort: How's the lake level? The answer is... about the same. There hasn't been much change in the last couple of years, just seasonal fluctuations of a couple inches or so. Local folks are getting used to the situation, as there's little anyone can do about it (other than complain). There's been a lot of dredging at public access sites. The cities of Gladstone and Escanaba both have dredging plans for their lakeshore parks, while at the public access site next to the resort, the DNR dredged thru the ice over the winter. A local fishing club marked the channel with buoys, so there's no problem as long as you watch where you're going. It's Not Luck...It's the Tips The shop has always been a great place to swap stories and fishing tips, while checking out the latest gear and getting a bucketful of minnows. Naomi said she was asked for a little help by Mrs. Maas of Milwaukee, who was staying at the resort with her husband Lester. She complained that she had been out every day with her husband, and he was catching all the fish while she didn't have much luck at all! A few minutes later, after some tips from Naomi, off the couple went for another day on the water. Sure enough, that evening Mr. Maas was in the shop asking for a few tips, 'cause that day his wife had caught all the big ones. White Pearl Shad-Rap's are in the Bait Shop The bait shop still has Storm Lures, and a few of the discontinued Tail Dancers are left, but there's a new hot product on the shelves. White Pearl Shad-Rap's in three sizes, #5, #7, and #8 are now available in the shop and by mail. Connie says that #9's will also be available, but it may be a week or two before they are back in stock. One recent caller to the shop ordered fifty of each! Check around... you'll find that the White Pearl is extremely hard to get, but BayShore's got 'em. The shop's also well stocked with knives from Marble Arms. Don't miss the ever-growing display in the store, where well over a hundred are now available. If you can't wait, take a look at the web-site, or just give Connie and Naomi a call. A New Friend An abandoned baby was the center of attention at the resort for a few minutes one day last week. A little ducking was found wandering the shoreline... and none of the nearby nesting mother ducks wanted anything to do with it. Naomi came to the rescue, placing the baby duck in a cardboard box, complete with a blanket and heat lamp to warm up the little thing. Within fifteen minutes a local man and his two sons walked into the shop, and saw the commotion. They immediately volunteered to take the duckling home, as they raise ducks as a hobby. Before leaving Connie got the boys to promise to take good care of the duckling, which by then had acquired the name "BayShore". Lots of Changes at the Resort Bay Shore will be closing for the year the first of December. Connie and Naomi say they enjoyed the guests who came up to go ice fishing, but it was just too hard on the cabins. It was also difficult to do the larger maintenance and improvement projects around the resort while guests occupied the cabins, so from December to April the resort will be shut down. The bait shop will be open, of course, and if you'd like to come up to the area during the winter, Connie or Naomi will be happy to help you find a good clean place to stay. Speaking of the larger projects, here's a brief list of what's been done in the cabins since they bought the place in 1996: two new spacious three-bedroom cabins were created by combining smaller units. Each cabin now has a new refrigerator, and new television set. Most have brand-new stoves, microwave ovens, furnaces and hot-water heaters. All have been remodeled, and are comfortable places to relax after a long day on the water. If you haven't been at the resort for a while, stop by when you're in the area, or check us out on the internet! Our web-site features interior pictures of all the cabins, along with other information about the resort. Start Thinking of Next Year It's not too early to plan your fishing vacations for 2002... we're starting to get requests for specific weeks and cabins for next summer, so we're including the 2002 reservation form along with the 2001 form, in this mailing. Please note that we're offering a nice discount for early reservations, so don't put this off! Get your favorite cabin, and your favorite week! Make your reservation today!
The Old Recipe Box Walleye with Green Peppercorns and Blue Cheese 2 lbs. walleye fillets 3/4 tsp. of salt 2 cloves of garlic 2 Tbsp. of butter 2 Tbsp. of oil 3/4 cup of good wine 2 Tbsp. lemon juice 3 Tbsp. crumbled blue cheese 1/2 tsp. tarragon 1 tsp. drained green peppercorns. 1 Tbsp. minced parsley 2-3 fresh tomatoes, chopped coarsely chopped parsley chopped basil Cut fillets into serving pieces in a dish, then sprinkle them with salt and chill, covered for 30 minutes. Drain the fish, pat it dry with paper towels. In a skillet sauté fish and garlic in butter oil over moderately high heat for 3 minutes on each side. Then add the wine. Sprinkle the fish with the lemon juice, then add the minced parsley, the drained green peppercorns, and tarragon. Spoon the juices over fish and cover the fish with the chopped fresh tomatoes. Sprinkle with the crumbled blue cheese, and simmer the mixture for 3 minutes, covered, until the cheese is melted. Carefully transfer to a heated serving dish, and serve with plenty of chopped parsley and basil. Serves 4-6.
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