June 2002
Vol. 7, No. 2

Walleye season has begun!
Here it is the last part of May and it still feels like early April... cool and windy! The walleye opener fell in the middle of the week this year, and it was cold! There was the usual number of fishermen out on the water at 12:01 when the season officially opened, but few stayed out all night. The entire area has suffered from the weather this year. The first part of the winter was just about snow-free, so we didn’t see the snowmobilers who commonly visit the area. The ice on the bay went out early, but the changing temperatures and strong winds just about eliminated the usual perch run. Oh the perch spawned as always, but they got their business done without much interference from fishermen.

The time is good for fishing!
Though the weather may cool right now, most fishermen are expecting a good year. The lake level is up noticeably from last fall... some say as much as 8 to 12 inches! That means those favorite fishing holes you haven’t been able to get to the last few years, will once again be accessible... and the fish should be in there waiting for you. The resort’s reputation is growing and we’re getting requests from as far away as California. We’re full for the next few weeks, but there are still cabins available in mid-June thru the end of the year. Get your reservations and deposits in quickly.

Around the Resort
You’ll notice one change the moment you arrive. We now have new concrete sidewalks leading up to each cabin and all the way to the fish-cleaning house. They were put in a week before the opener, to make it safer and cleaner for everyone. Down at the bay you’ll note our dock is more stable after work done this spring. And inside each cabin you’ll find new pots, pans, bowls and other kitchen stuff, all to make your stay more enjoyable.

Baked Mushroom Stuffed Walleye
3 Tbs. Butter 1/4 cup butter, melted
3 Tbs. olive oil 2 Tbs. fresh lemon juice
6 cups sliced mushrooms 1 1/2 cups finely chopped onion
3 Tbs. minced fresh thyme 3 Tbs. minced fresh parsley
1 large celery stalk, finely chopped A dash of hot sauce
6 whole large walleye, cleaned and boned

4 Servings
Melt 3 tablespoons butter with oil in heavy large skillet over medium heat. Add mushrooms, onion, celery, parsley and thyme; cook until the mushrooms are brown and all the liquid evaporates, stirring frequently, about 20 minutes. Remove from heat. Season filling to taste with salt and pepper and a dash of hot sauce, set aside to cool.

Preheat oven to 350º. Butter large baking sheet. Drizzle lemon juice inside fish, and sprinkle with salt and pepper. Fill cavity with mushroom mixture, dividing equally. Place stuffed fish on prepared sheet. Brush outside of fish with melted butter.

Bake until cooked through, about 25-30 minutes. Transfer to serving platter, garnishing with lemon wedges.

Trailer Trash & Monkey Puke!
The store has been busy for the last few weeks, first with fishermen preparing for the year, and now with guys and gals heading out on the water. There’s no single sure presentation because of the wind and changing temperatures... sometimes night crawlers are right, sometimes minnows, and sometimes lures get the attention of the fish. For many weeks now anglers have been stopping by the store to stock up on favorite lures in their special colors. Especially popular have been Matzuo lures, similar in color and style to the old Storm prisms. All colors have been popular with fishermen, and they’ve been successful on the bay too. Reef Runners in a variety of custom colors, and Smithwick’s Suspending Pro Rogue are popular too. Stop in and look around when you’re in the area, or call us and we’ll be happy to help you with a mail order. And don’t forget our web site www.bay-shore-resort.com, where you can also order your favorite lures. Just last week we got an e-mail order from a fisherman in Spain! We’re still trying to figure out the names given to some of the Reef Runner lures. A few of the hot colors on the bay right now are: Trailer Trash, Purple Demon, Easter Egg, Watermelon, Fried Chicken, Wonder Bread and Monkey Puke. We’ve got lots of other regular and custom colors in a variety of sizes. Check them out on the web site or stop in the store.

Sunset Line
We’re proud to report that we’ve got Sunset Line in bulk in stock. This hard-to-find line is popular with tournament and charter fishermen because it gives a more consistently accurate reading than line counting reels. Bring in your reels for re-winding when you stop in at the store. And while you’re there be sure to check out the knife display. Look over the hundreds of Marbles knives, hatchets, and other products, as well as our new line of Wolverine hunting knives, made up at the head of the bay in Rapid River. These custom knives are beautifully made with the super-sharp convexed edge. They’re hunters’ tools, made for the woods, not a display case. They’ll be featured on the web site soon, and are available now in the store.

The talk of the resort
A 74 year old woman and her son who went out on the 15th and 16th. The Wyoming Mich. woman landed a 26” walleye at 8 AM opening day, and a 27” one the next evening. Her son came into the shop the following day to spread the news. Both catches were made on a silver harness with a leach in 21 to 22 feet of water.

The Corner – New Top Dog Wanted.

Applications are now being accepted for a new top dog at the Resort. No calls please. Pedigree papers not required, and all canine species are welcome to submit resumes.

No cats need apply.

No offence to cat lovers.

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