5/24/15, Saginaw Bay, Au Gres, Fishing ReportWhen I saw my client this morning...

[Trophy Specialist]

5/24/15, Saginaw Bay, Au Gres, Fishing Report

When I saw my client this morning putting super-hot sauce on his biscuits and gravy at H&H, and then talking about spicy, blackened fish being a favorite of his, it was an omen for sure. We motored back to the area where we had taken good catches the past two trips and picked up five quick walleyes, then the bite slowed with the dying wind and after that, it was a very slow pick for the next four hours. Eventually though we trolled into a hot-spot and hooked up with four at once, which was when I punched in a waypoint and we began circling that area and catching fish constantly. Sometimes it's like that: the fish are only real active in a small spot and today we found "that spot" and quickly filled the rest of a five man walleye limit plus three bonus channel catfish that my clients from Texas and Arkansas really appreciated. We caught all our fish on the same spinner/crawler rigs that I've had on my rods now for quite some time with four fire/tiger and four red/silver patters getting hit about equally. We had a .4 mph current in the area today that ran from south to north, so I trolled 1.3 mph up current and 1.7 mph down current. Any variation in those speeds turned off the bites as they were very speed fussy today for sure. The bite was light again today too, so super sharp hooks certainly improved the bite to catch ratio. Even then, we lost over a dozen fish. We also caught a lot of undersized walleyes today: More than on any day so far this year. It's great to see those young walleyes coming up as it bodes well for the fishery in the future. When I got back to my abode, with all the talk about blackened fish, I decided to eat fresh, blackened walleye for supper. I coated the fillets in melted butter and then a liberal layer of Zatarains, Blackened Seasoning. Into a smoking pan they went with smoke billowing from then pan on my outdoor, camp stove. A couple minutes on each side and they were plated next to some fresh green beans. Washing it all down with ice cold beer was icing on the cake. It doesn't get much better than that.

Capt. Mike Veine

trophyspecialists.com

Posted By Capt. Mike Veine of Trophy Specialist Charters