Nice finish to a great week.

As the heat way moved out, the rain settled in. I am not sure what the total amount was, but, Thursday I had to bail the boats 3 times. And not because I was being picky and didn't want any standing water in the boats. I am talking about near boat sinking amounts of water. i am not complaining, however, because we really needed the rain to bring the fire hazard down. There are still many active forest fires burning throughout the Providence, none that pose any immediate danger though.

The rain didn't stop are brave fishermen/women from catching some more nice fish to finish out their week. The group boated good numbers of eater size walleyes and pike. The larger walleyes were tough to locate this week. I believe the biggest was 25 or 26 inches. Lindy rigs with worms and leaches seemed to be the hot method.

The big surprise this week was the number of white fish and burbot that were caught. Eric and Dave said they boated more than 30 borbot and are each going home with a limit of whitefish (12)!
The Fuzzy-does-its were the hot lure for those species. Every guest who tried that lure caught either a whitey or a bot. We even spoiled ourselves a few nights when we boiled up some of the burbot and walleye and had some delicious 'poor mans lobster' snacks. Yum!!

The big fish of the week honors went to Jim Anderson. He boated a monster 42 inch lake trout. It must have weighed 30+ lbs. I am still waiting for a picture of that one. I lost count, but I bet the small group of fishermen caught more than a dozen trout this week.

Nice job gang! Drive safe and don't forget to send those pics.

Walleye Cheezer

It is really hard to believe, but some people still do not know what a "cheezer" is yet. What a shame! 

Well, for you lost souls who keep inquiring what this sandwich is all about, I am re-posting it again. 

This is, in my opinion, one of the best sandwiches in the world.

Two years ago, with the help of Brian Waugh, we perfected my

walleye grilled cheese sandwich into what is now known as

"The Cheezer".

It has quickly become one of the favorites here at Black Bear Lodge.

How to make a cheezer...

                                                  - 1 freshly caught under walleye (13-16")

                                                  - Canadian rye bread

                                                  - 2 slices of American cheese

                                                  - 2 slices of bacon

                                                  - a couple of tomato slices

                                                  - a drizzle of hot sauce (for flavor not hotness)

Put the walleye fillets into a pot of boiling water for approx. 5 min or until they are white and flaky.

While the fish is boiling, grill the bread and cheese on a pan(open face grilled cheese). Reheat the bacon (we always have a bunch pre-cooked just for our cheezers). Once the walleye is done, put fillets on a paper towel to dry off  a bit. Then put all of the parts together and enjoy.  Works well with small pike or perch as well.

Try it, you will thank me later.

Also...there is no mess. I can make the sandwich and have the dishes cleaned in under 10 minutes.

Walleye Pickle Poppers

This is our new tasty treat of the year. It is a variation on poor mans lobster.
If you don't know what that is, here you go...

Poor Mans Lobster is basically any fish that has been boiled and then dipped in butter.
Typically they say that Burbot is the "real" poor mans lobster, but I have done it with perch, walleye and pike.

Our "poppers" are similar...but better!

Get 2 cups of water to a boil, then add 1 cup of sugar and bring to a boil again.
Next add the fish (walleye is preferred but any fish will work)
It will only take 5-6 min to turn the fillets white and flakey.
Remove from the water and lay them on a paper towel to dry them a bit.
Next melt some butter in a small cup or pot.
Add a dab of garlic powder (to taste), dash of black pepper, dash of paprika, and a dash or 2 of salt.
Stir this butter concoction.
Finally, thinly slice some dill pickles and cut them into 1/2 inch squares. We use the pre-sliced pickles, it is easier and saves time.

Take a chunk of walleye, dip into the butter and place it on the pickle slice. EAT.
These are also really good on saltine crackers or just eat the walleye straight up out of the butter.

Enjoy!

Week 10 is starting off strong!

Even though we are dealing with the warmest temps of the summer, the new arrivals are catching plenty of fish. Jim, Jen, Eric and Dave have already caught many walleyes (including some nice overs), whitefish, lake trout, burbot, pike, and perch...and its only Monday. This afternoon this crew boated dozens (yes 20 +) burbot and whitefish. Guess we are have "poor man's lobster" tonight. See the next Blog as to how we prepare our newest treat. All of the whitefish and burbot are being caught using Fuzz-e-does-its. I have added a picture for those who do not know what it is. It is a vertical jigging lure made of a flat crescent moon shape of metal. The fisherman pulls up hard and fast and then lets it drop to the bottom, then repeat...again, and again, and again. 

Eric with a huge 37" laker

Dave with a jumbo 31" Burbot

This was their haul on the first night!

Dave with a nice laker of his own.

This afternoons bonanza!!!!