HAWG-TIDE Charter Fishing Frankfort & Traverse City

Frankfort Fishing Report 8/15/2010:

Thank you SOUTH LYON CATHOLIC CHURCH group! Teams Hawg-Tide, Netminder and Sandpiper took out a large fishing group this past weekend.  We fished in front of Arcadia Bluffs golf course. Great catches of kings were brought in by all.  We were fishing in about 100-130 fow.  Downriggers with all glow plugs seemed to be the ticket fished 70, 80 and 90 down. We were also using 2 colors of lead-core on our out-down riggers.  Meat rigs out 225 on wire divers also worked well.

Frankfort Fishing Report: 8/10/10

King Salmon fishing out of Frankfort in at its prime!! We went 19-22 last night on all nice size kings. Average size about 15 pounds. Our best depth of water was 130 foot.  We were targeting the 75 foot range.  Very good temp break at about 70.  Best baits were green/glow plugs on riggers using Stinger pancake cannonballs. Meat rigs with red teasers caught several fish.  They were fished on wire divers out 180-220. The time is now to fish Frankfort!!

-Captain Andy

Frankfort fishing report 7/27/10:

18 Pound King!

Team Hawgtide fished this past weekend out of Onekama for the “Best of the Best” tournament and the Manistee “Big Boys” tournament.  Finished 7th and 10th places.  These were both “no-cull” events.  Targeting only big fish is a must!  We caught all of our fish all days but had too many small fish mixed into our catch.  Best baits for mature kings were meat rigs on divers out 200-350 feet.  Also “J-plugs” on 400-500 foot copper rigs.  Stinger 24 pound cannonball down 200 foot worked for several fish.  125 to 220 fow was the most productive location. 50 degree water was down about 90 foot.

Frankfort Fishing Report: 7/13/2010

King salmon fishing is really heating up off of Frankfort. The past few days found nice catches of kings and lake trout.  My best action has been in 120-170 fow fishing 90 down on riggers. Stinger magnum spoons (Dolphin, Mongoose patterns) have been good. Wire divers out 250-300′ using a white Pro-Troll flasher with a Rapture Hypnotist fly took several bites. 400 foot copper rig with a 4oz Dive-Bomb caught some bigger kings using a pearl plug.

GTASFA weekly league will be in Leland Wednesday from 6:30 to 9pm.

Capt. Andy
Hawg-Tide Sportfishing Charters

Frankfort Fishing Report 6/28/10:
King salmon are coming down deep!  We have found our fish 100 to 200 down on riggers.  Water temps have been 63 on the surface and around 50 at 100-110 down. This past weekend our best bait was the Stinger “Modified Carmel Dolphin” spoon. Most action came straight out front in 130-200 fow and north. Uncle Sam Shootout tournament this Sunday. Check out www.GTASFA.com for info.

Traverse City Fishing Report:
Mature salmon are starting to get caught on a regular basis in both bays. 400 to 600 copper rigs have worked well. Very nice size lakers as well are being caught just about anywhere.  Troll the drop-offs in 100-150 fow. Trout like a slower troll 1.5-2 mph.
Cherry festival starts this Saturday!

Frankfort: still catching a mixed bag of browns, steelhead, lake trout and the occasional salmon trolling anywhere from 4 to 70 fow. Smaller spoons light the Stinger Stingray and body baits like Rapalas and Bombers have all worked.  The best spot has been the darker colored water out front of the pier heads.

Traverse city: lake trout seem to still be in deeper water (100 foot or more).  Water temps still in the 40’s.  Look forward to the shallow water trout program soon to come. Also we are seeing some real nice size lakers this year.  Should have several over the slot size weighed in at the June trout derby!

-Captain Andy

Ingredients:

* 1 1/2 pounds salmon fillets
* lemon pepper to taste
* garlic powder to taste
* salt to taste
* 1/3 cup soy sauce
* 1/3 cup brown sugar
* 1/3 cup water
* 1/4 cup vegetable oil

Directions:

1. Season salmon fillets with lemon pepper, garlic powder, and salt.
2. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
3. Preheat grill for medium heat.
4. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Enjoy!

-Captain Andy

Ingredients:

* 1 scallion, minced
* 2 tablespoons reduced-sodium soy sauce
* 1 tablespoon rice vinegar
* 1 tablespoon honey
* 1 teaspoon minced fresh ginger
* 1 pound center-cut salmon fillet, skinned (see Tip) and cut into 4 portions
* 1 teaspoon toasted sesame seeds (see Tip)

Directions:

Whisk scallion, soy sauce, vinegar, honey and ginger in a medium bowl until the honey is dissolved. Place salmon in a seal-able plastic bag, add 3 tablespoons of the sauce and refrigerate; let marinate for 15 minutes. Reserve the remaining sauce.

Preheat broiler. Line a small baking pan with foil and coat with cooking spray. Transfer the salmon to the pan, skinned-side down. (Discard the marinade.) Broil the salmon 4 to 6 inches from the heat source until cooked through, 6 to 10 minutes. Drizzle with the reserved sauce and garnish with sesame seeds.

How to skin a salmon fillet: Place salmon fillet on a clean cutting board, skin-side down. Starting at the tail end, slip the blade of a long knife between the fish flesh and the skin, holding down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.

To toast seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Enjoy!

-Captain Andy

Ingredients:

* 1 cedar plank (6 by 14 inches)
* 2 salmon fillets (1 1/2 pounds total)
* Salt and freshly ground black pepper
* 6 tablespoons Dijon mustard
* 6 tablespoons brown sugar

Directions:

Soak cedar plank in salted water for 2 hours, then drain. Remove skin from salmon fillet. Remove any remaining bones. Rinse the salmon under cold running water and pat dry with paper towels. Generously season the salmon with salt and pepper on both sides. Lay the salmon (on what was skin-side down) on the cedar plank and carefully spread the mustard over the top and sides. Place the brown sugar in a bowl and crumble between your fingers, then sprinkle over the mustard.

Set grill for indirect grilling and heat to medium-high. Place the cedar plank in the center of the hot grate, away from the heat. Cover the grill and cook until cooked through, around 20 to 30 minutes. The internal temperature should read 135 degrees F. Transfer the salmon and plank to a platter and serve right off the plank.

Note: A direct method to grill the salmon may be used. Soak the cedar plank well. Spread the mustard and brown sugar on the salmon, but do not place the fish on the plank. Set up the grill for direct grilling on medium-high. When ready to cook, place the plank on the hot grate and leave it until there is a smell of smoke, about 3 to 4 minutes. Turn the plank over and place the fish on top. Cover the grill and cook until the fish is cooked through, reaching an internal temperature of 135 degrees F. Check the plank occasionally. If the edges start to catch fire, mist with water, or move the plank to a cooler part of the grill.

Enjoy!

-Captain Andy