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Salmon in the Classroom Most people don’t realize when they are battling a big king salmon on a Traverse City fishing charter, that it could be a fish introduced to the ecosystem through a 6th grade student somewhere in the state of Michigan. Michigan’s Department of Natural Resources has developed an awesome hands-on program to get students involved in learning the life cycle of a salmon from the egg stage until they are ready to be released in a river. Captain Jared was fortunate enough to actually participate in this program as a 6th grade student and his teacher mom has been… Read More »

GREAT LAKES CHOWDER Serves 6 to 8 Did you know that soup is one of the best ways to use frozen fish? Filets of lake trout, whitefish, perch, walleye, or salmon can go straight from the freezer to the pot and poach while cooking. Once the fish is cooked enough that it just begins to flake apart with a fork, it’s ready to eat. But there’s one critical rule. The most important step to any frozen fish recipe is making sure that your catch goes into the freezer the day it is caught, not days later because you haven’t used… Read More »

Rod and Reel Combinations  Have you ever been on a Traverse City Fishing Charter with Mega Bite and wondered why there are so many rod and reel combinations onboard when only 10-13 get used regularly? Well, these setups all have a specific purpose and each one does actually get used, depending on the time of year and the specific fishing approach that day. Some of the rods get used on a daily basis but others may only get used in the spring vs. later in the summer. We will admit, we do think the boats look better with a plethora… Read More »

Salt and Vinegar Chip Crusted Walleye! We love Walleye and we love salt & vinegar chips so this recipe is a hands down favorite! Super easy to make with very little prep time. We hope you enjoy it as much as we do! Adapted from The Loop  RECIPE INGREDIENTS 4 Walleye fillets  1 tablespoon mayonnaise 1 cup crushed salt and vinegar chips Cracked pepper, to taste DIRECTIONS Preheat oven to 400F. Pat the walleye fillets dry. Crush potato chips in a bag (or food processor), then lay on shallow plate. Coat fillets in a thin layer of mayo. Lightly lay… Read More »