A current fishing license and Salmon Stamp is required for anyone 16 years and older. Annual and temporary licenses are also available online. Check with the captain a day or so in advance of your trip to determine which license will be needed (IL or WI).
Illinois DNR: https://www.exploremoreil.com
It is my opinion that any time is a good time to go fishing. Depending on what type of fish and the type of action you are looking for will determine the time of year you should book your trip. April through June brings fast action for Coho and Browns. June through August is tackle busting time with large King Salmon, Steelhead and Coho. We are filling coolers with impressive catches of Lakers, Kings and Steelhead August through October.
All fishing tackle and bait are provided. A current fishing license and salmon stamp are required. It is strongly suggested that soft soled shoes be worn for safety. Other suggestions of items for your personal comfort could include, food and beverage, Rain gear and warm jacket (appropriate clothing for weather conditions), sun glasses and hat, camera and a cooler in your vehicle to carry your catch home.
Not to worry. All fishing tackle and bait are provided. We have high quality equipment for your fishing experience.
There are places to stay in the area. A few are very close to the marina, others are a short drive. Please refer to the accommodations page within this website..
It is understandable that there are times where things come up that force the cancellation of a trip. Please let us know as far in advance as possible when the need to cancel arises.
A deposit will be returned with a 14 day notice of cancellation prior to your trips departure. If the Captain cancels the trip prior to leaving the dock, a deposit will be returned.
In the early spring (April/May), trips usually start at 5:00 A.M. as the summer progresses, I prefer to start a bit earlier as the early morning can bring more consistent catches. Our afternoon trips start between 11AM and 12PM. In most cases, we will be able to accommodate your needs.
Children are always welcome on the boat, as long as they get to catch the biggest fish. Bring the grandparents too. Everyone will have a great time.
It will be the captains final decision to cancel or reschedule a trip in cases of inclement weather.
Deposits are due when scheduling your trip.
Alcoholic beverages are allowed on the boat. I do prefer that any beverages that are brought on the boat are in unbreakable containers for every ones safety.
Due to the confiscatory procedures employed by the United States Coast Guard (commonly known as the "Zero Tolerance"), we must require passengers to refrain from bringing aboard any banned substances.
Submitted By: Wesley Schulmeister
Ingredients:
- 1/3 cup margarine or butter
- 1 cup onions, chopped
- 1 cup celery, chopped
- 1 cup carrots, chopped
- 4 oz. Fresh mushrooms, sliced (1cup)
- ½ cup chopped fresh asparagus spears
- 1 whole drawn lake trout 6-8 pounds, head and tail removed
- 1 can (8 oz) sliced water chestnuts rinsed and drained
- 2 cups unseasoned dry bread cubes
- ¼ cup plus 2 tablespoons toasted slivered almonds
- ¼ half-and-half
- 2 tablespoons snipped fresh parsley
- 1 teaspoon bouquet garni seasoning
- ½ teaspoon salt
Preparation:
In a large mixing bowl, combine vegetable mixture, bread cubes, almonds, half-and-half,
parsley, bouquet garni and salt. Spoon stuffing mixture into cavity of trout. Wrap any extra
stuffing in foil packet. Set aside. Insert short metal skewers through underbelly of fish, and
lace cavity shut by crisscrossing with string.
In 1-cup measure, combine basting sauce ingredients. (1/3 cup margarine or butter, melted, 1
teaspoon grated lemon peel, ¼ cup plus 2 tablespoons lemon juice. Set aside. Spray 15 ½ X 10 ½ X 1-inch jelly roll pan with nonstick vegetable cooking spray. Place fish and stuffing packet on
prepared pan. Bake for 1 hour to 1 hour 10 minutes, or until fish begins to flake when fork is
inserted at backbone in thickest part of fish, basting frequently with sauce during baking.
Submitted By: Capt. Rich
Ingredients:
- ½ cup orange juice
- ½ cup honey
- 2 teaspoons prepared horseradish
- 2 teaspoons teriyaki sauce
- 1 teaspoon grated orange peel
- Salmon fillet (about 2-1/2 pounds)
Preparation:
In a small bowl, combine the first five ingredients; mix well. Pour 2/3 cup into resealable plastic bag; add salmon. Seal bag and turn to coat; refrigerate for at least 2 hours. Cover and refrigerate remaining marinade.
Coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade from salmon. Place salmon skin side down on grill rack. Grill, covered, over medium heat for 5 minutes. Brush with some reserved marinade. Grill 10-15 minutes longer or until fish flakes easily with a fork, basting occasionally with remaining marinade.
Yield: 6-8 servings
Submitted By: Capt. Rich
Ingredients:
- 4 teaspoons Creole seasoning
- 2 garlic cloves, minced
- 2 teaspoons pepper
- 4 salmon fillets (6 ounces each)
- ¼ cup minced fresh parsley
Preparation:
In a large resealable plastic bag, combine the creole seasoning, garlic and pepper. Add the salmon and shake to coat.
Place salmon on broiler pan or baking sheet. Broil 6 inches from the heat for 10-14 minutes or until the fish flakes easily with a fork. Sprinkle with parsley.
Yield: 4 servings
Submitted By: Wesley Schulmeister
Ingredients:
- 1 salmon fillet (2 lbs), skin on
- 2 tablespoons snipped fresh chives
- 1 tablespoon finely chopped shallot
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper
- 1 cup crème fraiche
Preparation:
Without cutting through skin, make diagonal crosswise cuts through the fillet at 3-inch intervals. Set aside.
In a small bowl, combine chives, shallot, salt and pepper. Brush crème fraiche evenly over fillet. Sprinkle evenly with chive mixture. Cover with plastic wrap and chill 2 hours.
Spray cooking grate with nonstick vegetable cooking spray. Prepare the grill for high heat. Place fillet skin-side down on prepared cooking grate. Grill, covered for 13 to 15 minutes, or until fish is firm and opaque and just begins to flake. Serve with additional crème fraiche, if desired.
* To prepare crème fraiche, combine ½ cup whipping cream and 1-tablespoon buttermilk in small mixing bowl. Cover with plastic wrap. Let stand at room temperature for 8 hours, or until mixture thickens. Store, covered in refrigerator no longer than 2 days.
Submitted By: Capt. Rich
Ingredients:
- Salmon/Trout Fillet’s or steaks
- Butter
- McCormick flaked Italian seasoning
- Lowerys seasoning salt
- Paprika
- Pepper
Optional Ingredients:
- Lemon/pepper seasoning salt
- Lemon
- Celery Salt
Cooking:
- Preheat grill to a medium heat level. If desired, wipe cooking surface with olive oil to help prevent sticking.
- Place fillet or steak directly onto the cooking surface of the grill. (If skin is on the fillet, place the skin side down).
- Close the lid of the grill and cook until the fish can be turned leaving the skin on the cooking surface of the grill.
- Once the fish has been turned, remove any remaining skin from the fish and grilling surface.
- Season to taste with butter, Italian seasoning, seasoning salt, Paprika and pepper. (The more flaked Italian seasoning, the better). Once again, close the lid of the grill and allow the fish to continue cooking.
- After a few minutes, turn the fish, exposing the unseasoned side of the fish. Season to taste as described above.
- As the fish cooks, the meat will become firm. Continue turning until the desired firmness and color is achieved.
Submitted By: Jim Davis
Ingredients:
- ½ cup olive oil
- ¼ teaspoon minced garlic
- ½ teaspoon salt
- ¼ cup vinegar
- ¼ teaspoon dried thyme leaves, crushed
- ¼ teaspoon dried oregano leaves, crushed
- ¼ cup white wine
- 6 (6 ounce) salmon fillets
- ¾ freshly-grated Parmesan cheese
Preparation:
- Combine all ingredients except salmon and cheese. Pour over salmon; cover and refrigerate at least 8 hours.
- Heat grill. Grill salmon over medium coals for 5 to 7 minutes; turn
- Sprinkle with Parmesan cheese and continue grilling 5 to 7 minutes longer.
6 Servings
Submitted By: Capt. Rich
Ingredients:
- 2 Salmon Steaks (8 ounces each)
- 2 tablespoons butter or margarine, melted
- 2 tablespoons lemon juice
- 1 green onion, sliced
- 1 tablespoon minced fresh parsley
- ¼ teaspoon garlic salt
- 1/8-teaspoon lemon-pepper seasoning
Preparation:
Place salmon in lightly greased 8-in Square baking dish. Top with butter and lemon juice. Combine onion, parsley, garlic salt and lemon-pepper; sprinkle over salmon. Bake, uncovered, at 400 degrees for 15-20 minutes or until fish flakes easily with a fork.
2 Servings
Submitted By: Capt. Rich
Ingredients:
- 1-8 oz. Pkg. Cream cheese, softened
- 4 oz. Smoked salmon, chopped
- 3 tablespoons chives, finely chopped
- 1 tablespoon fresh dill, chopped, or ½ tsp. Dried dill
- 2 tablespoons capers
- 1 tablespoon lemon juice
Preparation:
Combine cream cheese with smoked salmon in medium mixing bowl. Add remaining ingredients. Spoon into small serving bowl or plate. Garnish with fresh dill and lemon peel, if desired. Chill and serve with crackers.
Yield: 3-1/2 cups
Submitted By: Wesley Schulmeister
Ingredients:
- 5 cups medium red potatoes peeled and thinly sliced
- ¼ cup water
- ¼ cup margarine or butter
- ½ cup all-purpose flour
- 1 teaspoon instant minced onion
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 cups milk
- 2 cups shredded Cheddar cheese
- 2 cups frozen broccoli
- 1 lb salmon fillets; skin removed, cut into 1-inch pieces
- Paprika
Preparation:
- Heat conventional oven to 350 degrees. In 3-quart casserole, combine potatoes and water. Cover. Microwave at high for 10 to 13 minutes, or until potatoes are tender-crisp, stirring twice. Drain, set aside.
- In 4-cup measure, microwave margarine at high for 1 ¼ to 1 ½ minutes, or until melted. Stir in flour, minced onion, garlic powder, salt and pepper. Blend in milk. Microwave at high for 5 to 7 minutes, or until mixture thickens and bubbles, stirring every 2 minutes. Stir in cheese until melted.
- Pour cheese mixture over potatoes. Mix well. Add broccoli and fish pieces Stir gently to coat. Sprinkle with paprika. Bake conventionally, uncovered for 1 hour to 1 hour 10 minutes, or until hot and bubbly and browned on top.
