All good things come to those that are willing to wait. And, if you are will to wait for Lake Auburn, good things will come to you!

Lake Auburn is one of those classic lakes that hold a good number of Salmon that are willing to jump on your line. And, whether you are trolling flies or smelt, your luck will increase as water levels drop.

Current rains have made it tough for fishing. But, the deluge of rain will stop and the action will increase at an alarming rate, so be ready! Be ready to catch that first trout or salmon of the open water season.

The great Landlocked Salmon is scientifically known as Salmo Salar Sebago. Salmo Salar is the scientific name for Atlantic Salmon. Salmo Salar Sebago is named for the Atlantic Salmon found land locked in Sebago Lake.

At one time the, Sebago Lake was quite an out post. It was a thriving wilderness area servicing "gents" from Boston and New York. The trip by rail was made conveniently to Portland, then to Sebago Lake Station. The station is still referred to in the 2007 fishing laws handbook.

When rail visitors would arrive in Portland, a fountain bubbling with fresh Sebago lake water would greet them. Its cool refreshing taste called out to the wild boy resting in every man. Sebago Lake Station was a place where a man could find comfort in luxury surroundings. He could let go, find the little boy in himself and be Thoreau.

Things have changed from then to now. The motor car has taken place of the rail car. Airplanes are for travel not just delivering mail. And, Sebago has become a refuge for cigarette boats not for fisherman. But, the little boy in all men still seeks out a place of refuge. A place were a man can be a little boy again, a boy with his own destiny, a boy seeking out a place to chop wood, fire a gun, hunt and fish.

I satisfy the child in me by fishing for the Salmo Salar Sebago at this time of year. It races to the surface when feeding on its preferred forage, the Rainbow smelt, which is coincidentally another landlocked species. I prefer to fish the Rangeley Lake Region. It calls out to the boy in me.

Several years ago, I had taken my friends on a fall fishing expedition to Rangeley Lake. We based ourselves at the famous Sam-O-Set cabins, not to be confused with the resort. The Sam-O-Set Cabins cater to families with outdoor interest. A marina is present on site, boats and jet skies are available for rental. It is a place where the little boy can roar and the little girl can grow wings and fly.

One evening while tending our lines during a slow troll, the release clip popped on one of our lines. A Salmo Salar Sebago had taken one of the dead sewn on rainbow smelt we were using to troll with. As Richard began to reel the fish in, it broke water seventy five feet behind the boat. It broke water again and again, and on it last run we were able to make a pass on the Salmon with the net.

The pass with the net was in vain. The salmon broke the line, the salmon was free. As three of us looked at each other, sadness filled our faces. Then, the fish jumped out of the water not more than fifteen feet from the side of the boat. It was as if the Salmon was bidding us farewell. I think not!

My eyes were much keener several years ago. And, when the fish jumped, I noticed a fly line in its mouth. It was dark green. We had been fishing a dark green line on top of the water. It was still out and showed no tension. I quickly grabbed it and reeled. I felt tension. I set the hook and another battle ensued. This time it ended with a three and a half pond Salmo Salar Sebago on the end of a Boga Grip. Who needs a net? I can see why Leon Bean loved this lake. It is full of Landlocked Salmon. LL Bean still maintains a compound on Rangeley for its employees.

Now for the recipe!

When we returned to the cabin, we promptly started the oven and set it at three 350*F. I cleaned the fish and Don lay on the couch. But, Richard was the pride of the evening. Richard is a professional cook by trade, schooled in the fine art of culinary delights. He truly was the prize of the trip. And, what he did with this salmon is now a staple for all my fishing trips.

Here is what you need to be ready:

1 - Larger size container of Pesto
1 - Onion of your choice
1 - Small container of olive oil
1 - Head of Romaine Lettuce
1 - Several Tomatoes
1 - Small block of Feta cheese
1 - Package of Far East Rice (flavor of your choice)
1 - 3.5 pound freshly caught salmon provided by you

Here is what you do.

Set the oven at 350F* and make sure it is on. Rub the fish with olive oil then bath it in Pesto inside and out. Place two heavily laden leafs of Romaine covered with Pesto inside of the Salmon with a few onion slices. Save some of the Pesto for a dressing. Now, crumble half of the Feta inside and out and place the Salmon into the oven.

Add enough olive oil to the remaining Pesto to make a salad dressing. Then add a little salt and pepper to the dressing. Cut up the tomato, Onion and Romaine into bite size pieces and toss. Crumble the remaining Feta on to the salad.

Check the rice. Make sure not to over cook it. Sip on your Crown Royal you stashed for this trip. Wait until the salmon is cooked. It will take around Forty-Five Minutes, more or less, but most likely more if you are a good fisherman.

Remove the rice when ready. Remove the Salmon when done. Cover the salad with dressing and shut up and eat. I guarantee you will remember this meal.

Be safe and have fun fishing!

Saco - City, state and management officials will meet at Wormwoods in Camp Ellis this evening to discuss problems from the worse Northeaster in over twenty years. The meeting will begin promptly at 7:00 PM. Topics of discussion will include, clean up, harbor improvements and what to do with a jeddy that has been used by fishermen for years.

All that want to attend should arrive early.

If I could be the Maine Department of Inland Fisheries and Wildlife's Commissioner for a day, things would be different. I would not listen to the Sportsmen's Alliance of Maine ideas. Who needs B.A.S.S.? They can stand on their own two feet. And, Trout Unlimited would have to take a breather; I would do as I please. Oh, if I could be DIF&W commissioner for a day…

I would sit back in my large chair gnawing on my old corn cob pipe giving it a puff every now and then. I would contemplate the things to be and make changes at a drop of a hat. I would institute laws creating hundreds of catch and release ponds for people that have fished for more than twenty consecutive years. I would institute a policy of "open season" on any illegally introduced fish species; the interpretation and definition of such species would be left up to the individual. Poachers would be hung at high noon and the saloon would be the central meeting spot for outdoors men and their discussions. Oh, if I could be DIF&W commissioner for a day…

I guarantee people would not like me. I would institute my policies and only mine. Hunting on Sundays would be allowed. Fly fishing would be outlawed. And, the only fishing with live bait would be for children under twelve that had a fishing license. Oh, if I could be DIF&W commissioner for a day…

I would have meetings with sportsmen at the local watering hole. Roberts Rules of Order would be thrown out the window. Order by six shooter would be enforced. Discussions would be open and free; all objecting to my opinion would be subject to special inspection and thrown out on to the street. Oh, if I could be DIF&W commissioner for a day…

I would allow hunters to take as many deer as they wanted. Hunting seasons would be instituted for winter, spring, summer and fall. Ice Fishing Season would be abolished. And, bird hunting would only be allowed on Thursday afternoons from three to four. Oh, if I could be DIF&W commissioner for a day…

I would allow people over ninety-five to fish without a license if they only had one leg to stand on. I would promote healthy habitat for the propagation of fish. Beaver hunting would be outlawed; the only trapping allowed would be for mice. And, if you wanted to purchase a pelt, the maximum price would be set at a dime. Oh, if I could be DIF&W commissioner for a day…

I would research the feasibility of using ice breakers to extend fishing opportunities for open water fishing. All dams would be torn down. Floods would be rampant. If you wanted to fish from a boat, tough luck. Fishing from Kayaks would be banned. The canoe would be brought back into proper lime light. Oh, if I could be DIF&W commissioner for a day…

Oh, if I could be commissioner for a day, people would up in arms. I would be locked up, judgments would come forth for the criminally insane, and I would be institutionalized. My outlandish ideas would be aborted, and all would see the humor in this particular posting.

Oh, if I could be DIF&W commissioner for a day…

Although I have hunted game for a good part of my life, I am a fisherman first. This means that the annual stocking of the freezer with fresh venison, moose and caribou meat, is not a regular event. But, I do like jerky. And, if the wilds of my mind or the depths of the forest will not provide, then making Beef Jerky will do just fine. The best part is you don't need a smoker to make great Beef Jerky.

I'm a self taught outdoors man. No family secrets have been passed down to me. This self initiated learning is both good and bad. On one side, I have to work harder to obtain information. On the other side, I have developed an ability that allows me to see opportunity where others see frustration. Mrs. Shaw makes an ideal matriarch of meat-a-yonder. She has provided for me endlessly.

Unlike most Beff Jerky makers, I do not own a dehydrator. I use my oven to make Beef Jerky. Most of the old timers did the same. People buy smokers for technique more than for convenience. Most of us just do not realize that we can make Beef Jerky in our oven. Any oven or gas grill will do just fine. The problem in using a grill is keeping the temperature between 130*F and 140*F. When using an electric oven, making Beef Jerky is made easy because it does that work for you. I love using my electric oven as a smoker. Like I said before, you could use your outdoor grill, but keeping the temperature in the 130*F range is much more difficult. The 130*F to 140*F range is the sweet spot. The Beef Jerky is not too dry, not too moist, after an eight to ten hour smoking.

What about the flavor. If you are a purist, this Beef Jerky technique will not work for you. But, if you are the average guy flipping through the Cabelas' Wish Book, then this is just fine. Let's face it, most of the flavor from smoked meats comes from the marinade it is soaked in before smoking. Even Cabela’s pushes additional seasonings and marinades for smoked meat.

Let's get to the task at hand.

Here is what you need:
4-5 lbs of lean meat (select grade if you can find it)
16-24 ounces of sauce
Toothpicks
Tin foil
1 onion
2 ounces of minced garlic
Your favorite seasoning (i.e. ground rosemary)

If you are going to make Beef Jerky, you are going to have to find a good supply of lean beef. By lean, I mean a lean cut of beef. Your best bet is to buy round. Something like an eye of the round roast or top round for London broil. I find these to be low enough in fat to provide adequate shelf life. I like shooting for several days unrefrigerated shelf life. This way you can put it in the truck for a healthy snack or take it on a weekend trip to share with friends. My friends and I have friendly Beef Jerky competitions on occasion.

Now, here is the conundrum. Usually, the longer the shelf life, the higher the salt content. For those of us with a blood pressure problem, this can be an absolutely bad thing. So, I freeze the jerky and take it out as needed. I'll explain more later. I have found that by keeping the beef as lean as possible it helps to extend the shelf life without adding too much salt. (use select grade beef if possible. It is cheaper than choice grade beef and leaner to boot)

So, we have discussed the smoker, we have discussed the meat, what about the flavor? What's your flavor? Think about the best food you have ever had and try to replicate the flavor. I like Asian cuisine, and I go to the local Asian market to stalk up on treats (sauces) before I start my jerky process. What's your flavor?

Do you like the barbecued pork at Jim's house every summer? Ask him what he uses to flavor it. Do you like a burnt ribs or burnt onions? Burn a bunch of onions and incorporate them into your seasoning/marinade. I know some of you are expecting me to say use liquid smoke, but I have never found a brand that does not taste like crap. What ever your seasoning is, you want everyone around the house complimenting the aroma. If your jerky sauce smells good, your jerky will taste good!

Now for the fun part.

Take the meat. That lean mean meat you found at Shaw's or Stop and Shop. Cut every piece of visible fat and gristle off. You don't want your jerky to be a Slim Jim. You want it to melt in your mouth, chewy but palatable. Hey, some people have dentures you know!

Slice the meat into strips. Try to keep all product less than one half of an inch thick. If you buy an eye of the round roast, see if the butcher will slice it to 3/8" or better yet 1/4" steaks. The thinner it is, the easier it is the dehydrate (smoke). Cut them into manageable strips. Not just manageable for the process, but manageable for the mouth that you intend to put it in.

Mine are longer and more prominent strips. Maybe yours should be smaller little tidbits. You're in control. Make them the way you like. They will be a reflection of who you are, a reflection of your personality; but just remember, they will shrink!

Once the meat is cut up, mix in the smoking/marinade sauce. Some people use a seasoned rub on their jerky. I find it too dry. I use a sauce. Barbecue sauce works well with a few additives. What do you have in the fridge? Spice it up with something you absolutely like. Add a little Tabasco. Add a little crushed garlic. Taste it. If it sucks, start over again. You will perfect it. Once you have reached perfection, it is time to add the raw meat.

Take your meat from the fridge. I assume you refrigerated it while working on the sauce. Season the meat with salt and pepper. Want something really good. Grind up some rosemary in a coffee grinder and rub that on. Hmmmm! I can't wait until it is ready. This article is getting harder and harder to write. My mouth is beginning to salivate. Enough! Back to business at hand!

Okay, you have seasoned the meat; your sauce is ready, mix the two together in a big bowl. Mix them well. Your pieces will want to stick together before they are fully covered with sauce. It is very important that they are all covered with marinade sauce and allowed to sit over night. The flavor penetrates the meat this way.

So you have done your prep (mixed the meat), smelled the roses (the sauce), it is now time to sleep on it. Kick back, have a brew and think of the good to come!

GOOD MORNING! My how time flies!

It is time to get dirty, roll up your sleeves and get down into the mud, the mud of making jerky.

Take your bowl out of the fridge and open your oven door. You might want to cover the door and bottom of the oven with tin foil or a towel. The hanging process can get messy and it will make the clean up easier. Now, take some tooth picks out and start picking through your meat. My oven is configured to take two levels of jerky. Most will. I hang the longer pieces from the top rack and shorter pieces from the bottom rack.

When stacking the top rack, remove the bottom rack. The sauce will drip at times and cover things up. I even got some on my elbow at this stage. Don't ask me how, but I did. Place the toothpick around 1/4" from the top of the meat. Sometimes the pick will get stuck in the meat after the smoking process is done. You have to throw out the top edge. Usually the toothpicks come out if the meat hasn't been over smoked.

I wiggle my toothpicks to break through the meat. I then try to get the toothpick positioned from the bottom side of the rack. Less messy this way! It does not always works. Developed your own technique. Hey...you are the one cleaning up.... not me! Oh, I spray the racks with PAM to aid in clean up. Now start loading and loading and loading and loading and....I never said it was going to be easy. Now, you know way they get five bucks a bag for this XQ%#.

While I'm loading the top I rack with meat, I'm also sorting. I place the small pieces to one side and save them for the bottom rack. This way I have enough space to smoke two levels. Get the picture?

Once this hanging process is done, most of the hard work is done. You can clean the dishes, mop the floor and change cloths if you were particularly messy. The next think to do is start the oven. Don't forget to remove the tin foil at this stage. It may be covering the bottom element. Place the dial at 130* if it will go that low. If not, place it on its lowest setting. My digital control would not allow me to go lower than 170*, but I like to smoke at just a little lower than 140*F if given the chance.

Now, prop the oven door open. This will let the moister that is in the meat run free. It will also let the oven run slightly cooler. I propped my door with a wooden spoon. Not such a good idea, use metal spoon if you can. But don't prop the door open too much. If you do, make sure to raise the temperature accordingly. Raise it ten degrees for each inch of opening. I prop mine open one half inch. It does not take much to let the moister out. Now watch how the meat starts shrinking. This is what is critical to the smoking process. You must rid the meat of its moister. Dry meat equals good jerky with a longer shelf life.

Now the time has come to let the meat smoke for eight to ten hours. Keep you eye on it! The actual temperature in your oven can be higher or lower than the temperature set on the dial. If you are unsure, place a meat thermometer on one of the racks to gauge the progress and adjust the temperature accordingly. Make sure your jerky is hard, but not so hard that it will crack a tooth. You want the jerky to rehydrate in your mouth. There are two benefits to this. You get to savor the flavor and it's too hard to eat all the jerky in one sitting. If you have done this process right, you will be tempted to eat it all in one sitting.

So, here you are, you are watching the temperature and the jerky. You want it to be done. Don't rush it! Good things take time! (at least that is what my wife says) If you are patient enough, and careful enough, the rewards will be worth it. By careful, I mean try to make sure the inside of your oven is in the 130*F to 140*F range. By patient! Do not rush the process. You are looking for the dryness that makes you say this is smacking. You'll know it when you attain it.

Once you have reached the proper doneness, turn the oven off and let the jerky rest. Give it an hour or two to come down to room temperature. What's the rush? You can sneak a few at this point. Just be careful. It may be all gone before you can put it away. You see what I mean? This stuff can be addicting. Who needs Oxycontin? You have beef jerky.

Now sit back, empty the Jerk, and place it in a storage container in your fridge. If you let it cool down to room temp before attempting this, it will not sweat in the container. But leave the lid cracked a little just in case.

Have fun chewing! And make sure to share some with friends.

The extended version of this article includes the Jerks freezing tips. If you are going to freeze this stuff, it is a must read. But let's get real; you're going to eat it in one or two sittings. All that matters is how strong your teeth are.

Happy hunting and have fun fishing!

I really love fishing. I'm a real FishHead. I love fishing and am rarely at a loss for words when talking about fishing. But there are so many pertinent questions to ask.

For instance, do Bass fisherman ever fish for anything else but Bass?

And what about those Salmon fisherman, most consider Bass a junk fish. I guess if you can’t eat it, it ain’t worth anything. It must have something to do with those darn mercury levels!

Let's not forget trout fisherman; they are the most prized possession in the State of Maine. You’d think they were gods or something. They get all the good spots - fly fishing only - you knooow! It was a sad day when LL Bean started selling lures and spinning rods.

And Pike fisherman, what’s up with those guys anyways? Known as Pikers, they’re fishing for an illegally introduced species that is at the top of the food chain. You'd think they could catch something bigger than thirty pounds!

You can catch a big laker in this great State of Maine, and I don't mean the type from Los Angles but the type from Lewiston / Auburn. But look at the effect Lakers have had on salmon populations. And this species was introduced legally. Each species effects another. And, every generation of Fish Heads believe they have the definitive answer.

I was reading an article about the restoration of Alewive runs. The dam removal process has enabled the historic runs to take place again. In one instance, a beaver dam got in the way of the process, people mobilized to rip it down. Are beavers really all that bad? Give nature some time to heal itself before interjecting more trouble. The beaver dam will be ripped away by high water. No one has any patience anymore.

What to do? So, many species, so much information, so little time! You have to be a Fish Head to love it.

I’m a multi-species fisherman. Most of us fish different species, but we're not always ready to admit it. People also love labels. And labeling fisherman by species has become the norm. Bass fishermen , Pike fishermen, Salmon fishermen and the like.

It reminds me of a time when I was hitch-hiking in Ireland. A local pappy stopped to give me a ride and asked what nationality I was. I looked at him a little puzzled, backpack in my hand, and answered American! He looked back at me and said "funny....your the first American to answer that way. Most of you say French, Irish, German or something other than American".

That's the way I look at fisherman. You might say your a Bass fisherman, a Trout fisherman or something else. But when you come right down to it, you're a fisherman who wants to catch fish.

When you think you have the definitive answer, ask yourself this: Do I know more than mother nature? Do I have the patience to let nature heal itself? Am I really all knowing? I think you get the drift.

As soon as this weather stops, I'll give the lakes a try. Maybe I have the definitive answers to all that ails the world of fishing. I doubt it. But agencies like SAM, BASS and Trout Unlimited at least give it a try. And I take my hat of to them.

Be safe and have fun fishing!

I want to stop, and say Hi, while wishing all a Happy Easter. The bunny did come this morning, but somehow he got stuck under a tree behind my house and never made it indoors. I do see some eggs scattered around the yard. I wonder where they came from?

Do you think rabbits can lay eggs? I doooo think they belong to that crazy rabbit everyone calls bunny. They must of fallen from his basket.

Oh well....I'll have to grab the kids and see if we can gather those colorful nuggets I see along the hemlocks.

Happy Easter to All!

For the amount of Black Crappie vested in Maine, there is very little fishing pressure on them. Low pressure equals an abundance of fish. When fishing for Maine Crappie think light. Light action rods and light line. Most of us know how many Maine Lakes and Ponds hold Maine Black Crappie. If you are an avid fisherman, Maine Black Crappies are usually a by-catch. The thing is, Maine Crappie fishing can be down right exciting. With the number of people targeting Maine Crappie as low as it is, you can expect the abundance to continue.

Known as Specs down south, Crappie are a schooling fish. Much like White Perch, when one is found, many others are likely to follow. While visiting my Southern friend, Whi Willie, he showed me some of the finer points of southern style crappie/spec fishing. Whi would take me into grass to jig fish for Specks. You can call them Crappie if you like, but I will advise you to call them Specs while your down South. You will be corrected less often. Whi would say to me"You Northeners call them Crappie, but down here we call them Specs." He would then spit his chew in disgust. He would say this every time I said Crappie. It almost became a game. I would call them Specks for a while, then, I would blurt out Crappie. The same oration would result "You Northeners call them crappie, but down here we call them Specks." Then the spit. I bet he rehearsed this in his sleep. I had fun with it. I don't know if he did.

Getting back to Maine Speck fishing, I mean Maine Crappie, you have to be used to jigging in cover with extremely small jig heads. Jig heads should be no larger than a 1/16th ounce. More typically a 1/32 or 1/64 will do a good gig. Another important point is line size. Two pound test line loaded on an ultra light pole will do you wonders when targeting the Maine Crappie. But all jigs are not the same.

You want a jig that lies level. If it doesn't, than position the knot so that it will. Whi gave me a few of his jig heads to bring north. He fishes them on quick release clasp. He can do this because his jigs have a center of gravity that is aligned with the jig's eye. This enables the jig to lie level when no action is exerted on it. It also allows the jig to appear to swim up and swim down when the pole tip is moved up and down. This swimming action will drive the Maine Crappie, I mean Maine Specs, nuts.

With a balanced jig head, the jig head is designed with some additional weight forward to compensate for the weight of the hook. The design is to balance the weight on the center of the eyelet.

A regular jig head has the weight of the hook dragging its tail down.

To compensate for this, slide the knot to the right side of the eyelet. This will keep the jig level and running true. Make sure to check it after each dip because the knot will easily slide forward with the slightest snag or nip.

Fishing for Maine Crappie takes a little getting used to. You aren't fishing for Bass. Maine Black Crappie have much smaller mouths that are easily torn. Do not set the hook like a Pro Bass Angler when you are fishing for Maine Crappie. You have to be gentle but firm. I like to use a light action rod when targeting Maine crappie. I get more fun out of it and it is guaranteed to be easy on the Maine Black Crappie's mouth.

If this is your first time targeting Maine Crappie, start out with a 1/8th once jig head and four pound test line. I know I said 1/116th before, but a 1/8th jig head is easier to handle. Work your way to a 1/32nd as you get comfortable with the light line and jigs. The higher strength line may account for fewer strikes, but it will insure enough power to pull them out of weeds. You get used to it. Work your way down to smaller jigs and lines once your confidence comes up. And remember, tip up upon the strike. Let your rod do the work. If you have chosen a light action rod, set the drag fairly high. The rod will do all the work.

Maine Crappie do not run too far. They are persistent and will make four or five dives as you pull them towards the boat, but reel slowly and let the rod do the work. Your landing rate will be significantly higher this way.

Another important factor in your success is the bait. For first timers use the smallest live bait you can get your hands on. If the bait is too small for a 1/8th jig head, down size to a 1/16th. We are talking ultra light gear here.

For Spring, target areas that go from 0 to 40 feet rather abruptly. The magic depth is usually around twenty-five feet. Target shelves, steep embankments and points. I like to use the 1/8th jig head for going this deep and two pound test line. It enables the jig to reach target depths faster. Try to pitch away from the boat and use a long rod if possible. Crappie rods from eight to ten feet are available from Cabela's. They are a little stiff for my liking but work fine if worked gently. There is nothing wrong with using a fly rod for this type of fishing. Its smooth action may give you an edge. The casting may be a little tricky, but you'll figure it out.

I can see it now. L.L. Bean offering a free crappie fly fishing rod with every Polar Craft Boat purchase. Wouldn't that be a kick!

Getting back to the Maine Crappie. When the water begins to warm, just around 72* to 73*, the Maine Crappie will get an urge to spawn. Maine Crappie will begin to move shallow and set up next to vegetation that will hold on to there sticky eggs till hatched. So look for them in shallow water or where the under water weed beds are thick. The trick here is to know the difference between a snag and a hit. If you are an experienced angler, it won't take long. If you are an inexperienced angler, there is no better place to start than here.

Spawning Crappie are very defensive and will attack your jig quickly. Raise your rod when you feel the tap. They almost hook themselves, but you have to be quick. The larger the Maine Crappie the better. But you have to get through the small ones to reach the large ones. If the weather is warm, make sure to place them on ice so that their fillets remain fresh.

Good luck on the water. And remember, it is more than just a crap shoot when it comes to Maine Crappie.

Snow on the stream side, puddles full of fish, its time to have fun and do some puddle jumping. Run out and grab your rods boys and girls.

This snow is a welcomed site for those wanting to have fun on the stream side, take a walk through the woods and cast you favorite bait into the stream. I love to fish in the snow. It's so invigorating. But, I usually have to do it on top of a frozen lake.

If this had been a roaring rain storm like predicted earlier in the week, stream levels would of rose to near flood stage and fishing would be questionable for the weekend. The fore casted slow melt should be good for us fisherman that are hitting the water.

Be safe and have fun fishing!

These little beauties were caught by Gene and Dave, last Sunday, on Sebago Lake. I had to pry the information out of his sister, but rumor has it, they were caught off the hump by Nason's Beach.

Archerking, Brian Elves, forwarded these photographs of this year's ice fishing antics. Looks like Brian doesn't fool around with the small stuff.

It also looks like he may be one of the Grand Pooh Bahs of the local Pelt Lodge.

Myself? I haven't been out fishing. Call me crazy, just plain lazy or not ready. The fact is that I'm waiting for a replacement armature on my Minn Kota. Guess I'll have to forgo the auto pilot and troll under my own devices. Do you think I can handle it? Easy on the insults boys and girls!

I'm a long time Google affectio. I have been using the search engine since its inception. You could always count on Google to give you the straight up results. But lately, I have found it harder and harder to find sites that interest me while using Google. The Internet is growing and Google is playing with its search algorithms on a frequent basis.

What does this have to do with fishing? Like all dedicated fisherman, I use Internet search engines to find fishing information. Yesterday, while trying to find the Jannsnetcraft site, I remembered HotBot. I really don't know why, but there it was in the forefront of my mind. I just had to type in the domain. There it was.

HotBot. has been around for a while. I first ran into the search engine while using my wife's Imac, under Sherlock, during the early stages of this millennium. I like! Maybe you will too! Check out its custom web filters on the main page. It helped me find what I was looking for. Maybe it can help you.