Sunday, December 29, 2013

And a Happy New Year!

Hope everyone is enjoying the holidays.  It is a great time of year to swap fishing stories with friends and families. Here is a quick list of the sport shows Big Hook will be attending in 2014.  Best wishes to everyone in the New Year and best of luck on the ice/water throughout the winter.

VISIT Big Hook Wilderness Camps AT THE 2014 SPORT SHOWS:

Jan 9-12 — All Canada Show, Pheasant Run Mega Center-St Charles, IL
Thurs 5-9, Fri 3-9, Sat 10-6, Sunday 10-4

Feb 8-9 — Tinley Park High School-Tinely Park, IL
Sat 9-5, Sun 9-5

February 28-March 2, 2014--NE WI Sport Fishin' Show, Players Choice W3035 Edgewood Trail-Appleton, WI
Fri 3-9, Sat 10-6, Sunday 10-4 

March 5-9, 2014--Milwaukee Journal Sentinel Sports Show, Milwaukee State Fair Grounds Expo 8200 W. Greenfield Ave-West Allis, WI 
Wed, Thurs, Fri 12-9, Sat 10-9, Sun 10-6 


Tuesday, December 24, 2013

Happy Holidays!

May the spirit of Christmas
be with you throughout the New Year

The gift of love, the gift of peace
The gift of happiness...
maybe a fishing trip to "Big Hook Wilderness Camps" in 2014?
May all these be yours at Christmas.
Thank you for your business and
may your New Year be joyful and happy.

Our best
Steve, Evie, Nathan, Heidi and Ricky

Sunday, December 15, 2013

Holiday Treat

Have some left over walleye fillets taking up freezer space? Here is a great recipe alternative to a fried fish dinner for walleye or even pike.  Mom made these walleye cakes several times last summer and have become our favorite dinner alternate to a deep fried walleye. The recipe is simple, incredibly flavorful and would make a great main dish or appetizer for the holidays.


2-3 lbs of boneless, skinless walleye filets  
½ cup dry white wine

Preheat oven 375F.  Place filets in a baking dish, pour on the white wine.  Sprinkle with salt and pepper.  Bake approx. 20 minutes.  Let fillets cool.  Break fish into large chunks, place in bowl and set aside.
(You could also choose to poach your fish in the white wine in a covered skillet)

Mix for walleye cakes:
½ cup shredded carrots                  ½ cup of celery diced                  ½ cup of red onion diced
2 cups of Panko bread crumbs       1 Tbs of Seafood Seasoning        ½ tsp tabasco
1 tsp salt                                        1 cup Mayo                                 Chopped parsley to taste       
1 egg
Add cooled walleye chunks to mix and shape into patties.   Add more bread crumbs or mayo if needed.
Heat 2 tbs canola oil in skillet and fry patties until golden brown.  3-5 minutes per side.

Serve with mayo and pickle relish mixed.  Or mayo, dill and a 1 T. of lemon juice mixed.
Great with a slice of provolone cheese and lettuce as a sandwich or alone.


Good luck on the ice or water this winter.  The sport shows start up next month and we look forward to seeing everyone.  Will post the show schedule soon.