The Saginaw Bay is where it is happening with limits coming from the mouth of the Saginaw River to Lake Huron.
The inner Bay is producing limits of eyes with the outer Bay yielding larger class fish.
It's no secret, the Bay is a natural reproducing walleye aquarium, and each year it continues to improve.
Colors....think pink, purple, or blue and chrome.
Congradulations to Todd Tomczak for taking the Freeland Walleye tourney..Great job Todd!!!
Stay safe and have fun.
AS ALWAYS....God bless our troops, Thank you to all of you warriors who read this report. My family and I enjoy freedom because of you, and we appreciate it.
This area is reported by you, so if you don't see a report,
Weather is a very important part of puttin' wally in the bucket, I've searched the world over and found these links. Check them out and let me know what you think....
Danny P., my boyz, and Adam K. enjoying a cold one on a nice day of ice fishing.
Eventually, with the help of the anglers out there, we will have an index of pictures for people to look through. Kinda like a "fish foto album", filled with awesome pictures from all around the Saginaw Bay Area featuring someone or something relating to this great fishery located in our own back yard. From the Tittabawassee and Shiawassee Rivers, down the Saginaw River to the Bay, if it involves Saginaw Bay Walleyes, I will try to report it.
Submitted recipes will also be a feature of this site. This will undoubtedly be one of the highlights on this little corner of the web.
This recipe is dirt simple and maintains the mild flavor of the walleye.
Open a beer and use to prepare Drakes to instructions. Dip walleye pcs in batter and deep fry at 350 degrees until golden brown. Remove, drain, and place a filet on each bun lower. Top immediately with a cheese slice, tartar sauce, and pc of lettuce. Put the bun top in position, squeeze to mouth size, take a bite and open another beer.
The key here is the "cheap bun" and the "Big Boy" tartar sauce. Others can be substituted but it can longer be labeled as "best".
George Acker, Kalkaska, MI.
1 Cup Zatarains seasoned fish fry mix (depending on amount of fish)
1-2 teaspoons Cajun seasoning (depending on amount of spice you like)
1 teaspoon lemon pepper
1 teaspoon garlic powder or garlic salt
Mix all ingredients together in a plastic bag until they are well blended Shake fish fillets in mixture and put in a pan of hot oil (I prefer olive oil, but any veggie oil will do) Cook fillets until flaky Serve with rice or whatever your favorite side dish steamed veggies and a cold beer. No better recipe for fresh spicy Bay Walleye Submitted by: James, "Big Jim" McDonough
Mix all ingredients together in a plastic bag until they are well blended
Shake fish fillets in mixture and put in a pan of hot oil (I prefer olive oil, but any veggie oil will do)
Cook fillets until flaky
Serve with rice or whatever your favorite side dish steamed veggies and a cold beer.
No better recipe for fresh spicy Bay Walleye
Submitted by: James, "Big Jim" McDonough
This is a time tested and very basic but awesome recipe for pan frying almost any fish. I especially use it for perch and walleye but have also used it on bluegill, bass, crappie and even cod fillets.
Make a breading mixture based on the following mixture:
1/2 by weight or volume white flour
1/2 by weight or volume yellow corn meal
Place breading mixture in a 1 gallon food storage bag. Prepare fillets by seasoning both sides with salt or I use McCormick Season-All. I like the McCormick better than Lawry's as it is milder. Place fillets in breading filled storage bag and shake until all fillets are covered with breading.
I believe the other single most important factor when frying fish is using the proper pan. I use a 15-1/2 inch Lodge cast iron fry pan and cast iron is the key. I cannot emphasize enough that cast iron is superior to anything for pan frying fish.
I use any good vegetable oil and make sure that you have enough oil in the pan. A little too much is better than not enough. Drop fillets into a hot skillet and fry until golden brown on both sides. Doesn't get any better than that.
submitted by: The Tackle Bustin' Brawler, David R. Miller
Take walleye fillets no skin chunk into 1.5 -2 inch pieces.
Take pound of bacon slice pound in half take bacon wrap around each fillet chunk, then stick toothpick thru bacon and fish to hold together cook on grill.
When the bacon is done, spread your favorite bbq sauce on & serve with garlic bread, coleslaw and a cold one.
submitted by: Twigslinger
Walleye fillets washed and patted almost dry
Flour – white, or pancake mix
Egg – 1 or 2 depending on amount of fish
Salt and Pepper
Saltine Cracker crumbs, medium to fine
Oil of your choice in deep fryer or frying pan (bacon grease is best in pan)
Heat deep fryer or frying pan to frying temperature – about 350-375 F
Mix egg and milk, salt and pepper in square container and dredge floured filets in mixture.
Put Saltine crumbs on paper plate and roll fillet until covered.
Place in hot oil and fry until golden brown (turn once if using frying pan).
This recipe works with all types of fish; the best we’ve ever found.
Submitted by: Jerry Beach
To submit your recipe click here: Submit a Recipe "click"
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Basement Buddy Water Powered Sump Pumps, The world's best back-up sump pump system!! BasementBuddy.Com
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