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 October 2003Volume 8, No. 3 A 200 Pound Walleye! It isn't every day you see a 200 pound walleye, especially one mounted on top of the BayShore Resort road sign! The huge fish is made of copper and aluminum, and was put in place atop the sign where itís now attracting lots of attention. The bay was the site of major fishing events again this year. Both the PWC and MWC held contests here that attracted fishermen from around the country. Most of the contestants arrive early to ìpre-fishî, and many find their way to the store. A few resort guests were lucky enough to hit it off with visiting pros while talking over local conditions and were invited to spend the day with a pro on the bay. More than one trophy-size walleye was brought in by these lucky fishermen, but all were sworn to secrecy on the exact locations they were fishing. At least until after the contests. The gang from American Legion Post 208 in Grand Rapids was back again this summer. About a dozen friends come up to the Resort every year to have some fun, and to do some serious fishing. This year the group had a special meal where there were no glassware or eating utensils allowed so some very creative thinking was needed. Salad tongs, watering cans, and baby bottles were used thru the evening as everyone had a fun time, and no one left hungry or thirsty. Along with the pros in the area for the contests, weíve spotted a few more expert fishermen around the Resort. They always fish alone, and they've never heard of catch-and-release. Keep your eyes peeled and you might spot them too big, beautiful, Bald Eagles. Baked Fish Creole • 3 cups water • 2 cups milk • 1 1/2 cups uncooked white rice • 1/4 cup butter • 1/4 teaspoon ground black pepper • 1 teaspoon salt • 1/2 teaspoon hot pepper sauce • 1 onion, chopped • 1 clove garlic, minced • 1/2 cup chili sauce • 2 stalks celery, chopped • 1 pound fish fillets • 1 green bell pepper, chopped • 2 tomatoes, sliced • 1/4 cup all-purpose flour Serves 4
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