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 March 1999 Vol. 4, No. 1 Fun on the Ice! The last newsletter spoke of the warm weather we enjoyed into mid-December. But when it got cold, it got cold quick! Most years it takes about three weeks for the ice to get thick enough for safe ice fishing, but this year there was only about a week between the last boat launching and the appearance of the first ice shanties. It's been a very good year for perch on the bay, while lots of anglers have also been taking Walleyes, Northern Pike and Splake. William Hock of Rock MI, brought in a 42 inch, 17 3/4 pound Northern, missing the state Master Angler award by just a quarter pound. Escanaba teenager Brian Anderson stopped in at the bait shop on the 27th, proudly showing a 13 inch 1 3/4 pound perch he had taken just off the Gladstone harbor. Bay Shore Hosted Kid's Tournament BayShore Resort hosted the second "Kids First Fishing Fest" February 20th... and over 180 youngsters took part. The biggest catch of the day was a 26 inch Walleye, landed by TJ Richer of Wisconsin. Along with awards for the smallest fish caught and the most total inches of fish, each age group had first and second place winners. By the way, the smallest was a 3 1/2 inch perch... and the 8 to 10 year old winner brought in the longest stringer with 284 1/2 inches of fish! A total of 474 perch were caught, and all but 50 were released after measuring. Walleye Season Closed Until May The Walleye season is now closed until mid-May, but the last weeks of February were busy ones. DNR Biologist George Madison said recently that he had seen large groups of 27 to 32 inch females weighing 10 pounds or more, and that most of the great catches were made in the late afternoon or early evening hours. Madison added that the upper part of the bay was the best general location with the successful fishermen using jigs and minnows. The perch run should be good this year, Madison said, followed by a fine summer of fishing. We're on the Internet Yes, BayShore has joined the world of the Internet, and we welcome you to visit our site. We got lots of pictures of successful fisherman, along with a few shots of the cabins and bait shop. In the coming months we want to add even more, so when you bring in your trophy catch, be sure we get a picture. The web site is also a good place to keep up with the latest fishing reports from the bay. Our site is linked to Fred Trost's site where you'll find transcribed conversations between Naomi and Fred, discussing fishing conditions on the Bay. Cabins are Being Rennovated Connie and Naomi are taking what spare time they can find to renovate two more cabins. By the start of the Walleye season in mid-May the two cabins will have new walls, bathrooms, carpet and linoleum. The fix-up projects are getting done as time and budget allow, as they honor their pledge to keep improving the Resort. And in the bait shop, check out the growing Marble's knife collection. Connie has a wide variety of Marble's "Centennial" and "Signature" series knives on display. Make Your Reservations Now It's the time of the year we encourage our readers to make their reservations soon. The weeks are filling up fast, so for the best selection, call now. There are still openings in the fall and mid-summer as well as for the MWC Fishing Tournament week in late August, so get your reservation form in the mail today. And if you're going to move soon let us know your new address. We'd like to keep you on our mailing list. A couple to pass around the office... Two women were discussing how they met their husbands. Said one with a deep sigh... "I met Howard at a travel agency. I was looking for a vacation, and he was the last resort..." Careful planning. That's what enables a man to put off doing a job until his wife forgets about it.
The Old Recipe Box Perch & Scallop Stew * 1 cup onion, chopped * 3/4 cup green pepper, chopped * 3 cloves garlic, minced * 1/2 tsp. marjoram, crushed * 1 tsp. red pepper, halved * 2 tbsp. lemon juice * 1/2 lb. Scallops, rinsed * lemon slices * 1 28 oz can tomatoes, chopped * 1 cup celery, chopped * 2 tbsp. olive oil * 1 tsp. oregano, crushed * 1 tsp. basil, crushed * 1 8 oz bottle clam juice * 1/2 cup dry red wine * 1 lb. Perch fillets * fresh oregano sprigs Cook onion, celery and green pepper in olive oil in a Dutch Oven over high heat about 5 minutes or till tender, stirring constantly. Stir in garlic, basil, oregano, marjoram, and crushed red pepper or ground red pepper. Reduce heat, cover, and cook for 2 minutes. Add undrained tomatoes, clam juice, and wine. Cover and simmer for 15 minutes. Chop up any large sized scallops, and perch fillets. Add scallops and perch to Dutch oven; cover and cook about 3 minutes or till the scallops are no longer opaque. Stir in the lemon juice. Ladle into bowls. Garnish with lemon slices and fresh oregano, if desired.
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