RATES

Treble Hook Charters LLC

Captain Ryan Bauer

55084 Ivile Ave.

Osceola, IN 46561

(574) 876-9171 cell/boat

Email: captainryan@treblehookcharters.com

Charter Rates

Trolling Trips

King Salmon/Coho Salmon/Steelhead

Skamania/Lake Trout/Brown Trout

Half Day Trip (5 hours)

1-4 persons $ 450.00

5 persons $ 500.00

6 persons $ 550.00

Full Day Trip (7 hours)

1-4 persons $ 550.00

5 persons $ 600.00

6 persons $ 650.00

Find the fish 1 1/2 days

(savings of $250)

12 hours of fishing $ 950.00

Afternoon trip (5 hours) &

Following morning (7 hours)

· Six persons maximum per boat.

· Seven or more persons, multiple boats available.

· Prices are dock-to-dock or limit catch.

· $100.00 deposit is required to hold your reservation date.

· 14-day cancellation notice is required for a full refund.

· We accept Cash and personal/business checks. Sorry no credit cards!

· The Captain makes all weather decisions with your safety in mind.

· If your trip is cancelled due to weather, it will be rescheduled or prorated.

Some things to remember:

· Sunglasses/Sunscreen

· Camera and film

· Warm Clothes/Rain Gear

· Cooler to take your fillets home.

· Food and beverage of your choice (Alcohol is OK)

· One-Day Fishing License. You will need either a Michigan or Indiana License depending on which port you are fishing out of, please check with the Captain. Both licenses are available on-line 24-hours a day, 7 days a week. Simply click on the website below, enter your info, and print your license on your own printer. All 1-day licenses cover all species. You can also purchase licenses at any bait & tackle store, Meijer, Wal-mart, or any sporting goods store.

· For a Michigan License: www.mdnr-elicense.com

· For an Indiana License: www.wildlife.in.gov

· All fishing tackle and equipment is provided.

· All fish are cleaned and bagged for you (except Perch).

· Boxed lunches are available for you at an additional charge (ample notice is required).

· Special hotel rates are available through Treble Hook Charters. Please call if you need a room, we will make all the arrangements.

32 lb. monster Lake Trout

Awesome sunrise over the lake!!!

Fish-on at sunset.

Another FULL cooler on the Treble Hook.

Heading Offshore for Steelhead action!

A great evening catch!

Fish-on at sunrise!!

Good thing they emptied their beer cooler, because they needed it to take their fish home!

This is a recipe from my grandpa Ray, who was a great small lake fisherman. It is a simple breading recipe for frying Lake Perch and all Pan-fish.

1 bowl of flour

1 bowl of eggs whipped up

1 bowl of Ritz crackers crushed up

Take your fillets and dip in flour, then egg, then cracker mix.

Fry in a shallow pan of oil. Make sure your oil is very hot.

Options: add Cajun spices or seasoned salt to flour for some added zip!!

For a more crispy fish, don’t crush the Ritz crackers as much, leave some bigger chunks!

Take desired number of fillets (skin-on) and marinate in Ranch dressing in a glass bowl for at least 30-45 min. in refrigerator. The longer the better!!

Set your grill to a medium heat.

Put fillets skin-down on the grill and brush extra ranch on top side.

Add salt, pepper, and dill to the top side of the fish.

Add a few onion slices and squeeze a little lemon juice over the fillet.

Grill approx. 10-20 min. (every grill is different) until fish starts to flake and looks done.

The skin side will char and burn, when it’s done, simply peel the skin off and serve.

Bauer Family Lake Perch

Capt. Ryan’s Ranch Grilled Salmon

Here are a few of are favorite recipes. These are compiled from family, fishermen, and friends. There is nothing better or fresher than the fish you catch from the cold waters of Lake Michigan! Once you try a couple of these recipes, it’ll be hard to order any fish from a restaurant. Enjoy!!!

—Captain Ryan

Great Recipes

This is a very easy recipe and the kids really like it!

Cut Skinless fillets into 3/4 inch strips.

Get a box of BBQ Shake ‘N ‘ Bake.

Follow the directions on the box.

Yeah, it’s that simple. Just shake in a bag of BBQ coating and place on cookie sheet in the oven...Mmm!!!!!

BBQ Shake ‘n’ Bake Salmon

This recipe is donated by Captain Nick Kowalski of the South Bend Fire Dept. One day, he took some left over smoked salmon and whipped up this dip and let me tell you, the guys at the station went CRAZY!! Hope you enjoy!

8 oz. package cream cheese, softened

1/2 cup Sour Cream or Plain Yogurt

1/4 cup minced yellow onion

1/4 cup finely chopped sweet red pepper

1/2 cup chopped fresh parsley

1 tsp. worcestire sauce

1/8 tsp. ground black pepper

1 tsp. Crystal or Louisiana Hot Sauce

Juice of 1/2 lemon

1 cup flaked smoked salmon

Combine all above EXCEPT salmon in bowl and mix well, then gently fold in salmon. Taste and adjust seasonings, then let rest in fridge for a few hours or overnight. A pinch of dill can be added if desired.

Smoked Salmon Dip