Archive for September 2013

Liberty Lake 9/22/13

Headed out this morning to Liberty lake wearing pants and a jacket. It was a very chilli 53 degree’s out and a wind that was whipping all around. It started off very slow, didnt get a bite or even a nibble the first few hours I was out, so I took some scenic pics to pass the time. Then the sun came out and the fish started hitting good. Landed a 9 1/4 inch bluegill then a few smaller ones and then a nice channel cat and as I was getting ready to call it a day I caught another 9 inch bluegill. Turned out to be a good day, hauled in 12 bluegill, 2 that were Fish Ohio and .1 catfish.

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On another note I did notice alot of algae in the water, I hope this isnt a sign that the lake is going to turn over or have a toxic algae bloom. Took a few pictures, let me know what you all think.

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Submitted by Scott Fuqua

Fish Stuffed Zucchini Boats

Ingredients:

6 zucchini – 1 ½ in. by 8 in cut in half and boiled in salted water
4 cups packaged herb-seasoned stuffing
1 ½ cups cubed raw fish (walleye or saugeye)
2 cups water
¼ cup lemon juice
1/3 cup butter
1 can mushroom soup slightly diluted with water or milk

Directions:

Add cooked zucchini to stuffing mix along with butter, lemon juice and fish.  Mix well.  Begin adding water and moisten to desired consistency.

Place stuffing mixture in zucchini shells.  Pour diluted mushroom soup over top; if preferred, other types of creamed soups may be used.

Place in shallow baking pan with ¼ inch water in bottom to prevent shells from sticking.  Bake at 350 for 30 minutes.  Garnish with chives, parsley, or paprika

Submitted by Anna Fuqua

Fancy Fried Bass

Ingredients:

1½ lbs. smallmouth bass fillets
¼ tsp. salt
1/8 tsp. pepper
½ cup flour
Butter or margarine
1 cup or more sliced fresh mushrooms
¼ cup green onions
2 Tbsp. dry white wine
1 Tbsp. lemon juice

Directions:

Place the flour on a plate. Sprinkle fillets with salt and pepper, then dredge lightly in flour. Melt about 2 Tbsp. butter or margarine over medium heat. Fry the fillets until golden brown on each side and remove to a plate, keeping them warm. If necessary add more butter or margarine to the skillet and add mushrooms and green onions. Cook them for about 3 minutes then stir in the wine and lemon juice. Pour this mixture over the fish and serve.

Submitted by Anna Fuqua

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