Michi-Aho Resort & Bait Shop

11/27/2025

A most Happy Thanksgiving to you all.Thank you for all your support, friendship and great stories. I hope you all have a blessed Winter season. See you in the spring!!

10/14/2025

Had a fun bus trip yesterday going on a long trip up through the Keewanaw. Stopped at the historic Lindell’s chocolate shop. Still make some yummy chocolates that many took home.

Thank you so much for stopping in we did our bus today

09/25/2025

09/15/2025

The fall colors are just starting to display its beauty. Last night the sky was alive with colors too!

05/20/2025

Another season is upon us! The bait shop is open and the boats are going out despite the cooler weather to start off the fishing season. Looking forward to seeing everyone again!

04/04/2025

The sun is shining! Time to get some things started between snow falls to be ready for spring! Starting to remodel another one of the rooms!!

01/01/2025

Happy new year. From michi aho and pat and judy and lsaac

12/25/2024

Merry Christmas to all and thank you for a wonderful season. And happy new year

10/27/2024

Wanted to post this years bear pictures

06/09/2024

One way to relax on the river!!

06/09/2024

Spring is in full swing and summer is right around the corner!! The fishing has been good with a little lull after the mayflies hatched. The rain hasn’t stopped the fishermen from going out. Fishing boats, pontoons and canoes are going out in every direction. The river is high despite the all time low during the winter. So it’s time to think about relaxing on the river in whatever form you love!

11/23/2023

Crab Rangoon Egg Rolls
Ingredients
2 (8 ounce) boxes cream cheese
2 tablespoons Worcestershire sauce
1 teaspoon garlic powder
1/2 teaspoon onion powder
3 green onions chopped
1 lb fresh white crabmeat flaked or diced
10 egg roll wrappers
Vegetable oil for frying
Instructions
In food processor pulse cream cheese Worcestershire sauce, garlic powder, onion powder and green onions several times until mixed. Stir in crab meat.
Lay one egg roll wrapper out with a corner pointing towards you. Place about three rounded tablespoons in the center of each wrapper making a short horizontal lump . Bring the corner that is closest to you up and over and gently tuck it in. Fold in the sides and roll the wrapper tightly. Use a small amount of water to secure the tip of the wrapper. (If you don't know how to roll an egg roll it usually shows on the package with pictures).
Heat oil in heavy stockpot or saucepan to 365 degrees. Fry them 2-3 at a time (depending on the size of your pan) for 1-2 minutes or until lightly browned. Allow the heat to charge back up in between batches. Place on paper towels to drain. Serve warm.