GAS is headed to Saskatchewan in September 2026! Interested in joining?
Welcome to GAS!
GAS’ Passion for Fishing
At the Global Anglers Society (GAS) we celebrate our love for fishing. Join us as we explore various fishing techniques and share the thrill of the catch with fellow enthusiasts.
Fishing is not the only passion of the GAS membership. When participating in a GAS event you must also be prepared to demonstrate your skill as euchre player, always remembering the right from the left bower, assuming you would like an invitation to join us on a future GAS adventure!
No game of euchre is complete without a fine bourbon or single malt scotch! And of course any great GAS member knows that you catch more fish when you are downing a Molson Canadian beer or sipping on the refreshing margarita!
When GAS members gather it is always a great time of food fun and fellowship. A an opportunity to build friendships that will last you a life time!
History of GAS
The Global Anglers Society traces it’s origin to June 2011, when Marlin Schul invited Trip Todd and Dean Bender to join himself and his father, George Schul at Silsby Lake located in Manitoba, Canada.
It was on this inaugural trip that a brotherly bond was developed around the fun and fellowship of fishing, drinking and the card game Euchre that GAS began with a commitment to gather each year somewhere in the world!
Since that inagural trip, we have enjoyed inducting several new members over the years! And we loo forward to having you join us in the future.
March 2025 Annual Meeting - Everglades City, FL
Highlights
New Business
New Business
This year’s Annual Meeting was held in Everglades City, FL. We enjoyed great accommodations on Chokoloskee Island where Dean was crowned this year’s euchre champion!
We were excited to induct our newest member, John Braswell from Atlanta, Ga. John is an experienced angler who regularly fishes out of Ft. Walton Beach, FL.
The business meet
This year’s Annual Meeting was held in Everglades City, FL. We enjoyed great accommodations on Chokoloskee Island where Dean was crowned this year’s euchre champion!
We were excited to induct our newest member, John Braswell from Atlanta, Ga. John is an experienced angler who regularly fishes out of Ft. Walton Beach, FL.
The business meeting was productive with several new initiatives being undertaken.
While the fishing was not up to expectations, unless you consider catching over 300 catfish over 3 days as exciting, the weather was perfect, the fellowship was tremendous, the food was fabulous, and a great time was had by all!
New Business
New Business
New Business
- Induction of new member: John Braswell
- Approved an increase in our annual budget to expand the GAS marketing and communications team, including the development of a new logo and website.
- Began planning our 2026 Annual meeting to be held June 2026 in Manitoba. Key objective will be a skills course on how to successfully fish for Lake Trout.
Advocacy
New Business
Advocacy
- On the final day of the meeting, JB made a motion for GAS to explore the environmental impact of the explosive growth of the catfish population in the Everglades National Park.
- The concern raised is that catfish are invading the typical gamefish environment negatively impacting the enjoyment of anglers, not to mention the frustration of t
- On the final day of the meeting, JB made a motion for GAS to explore the environmental impact of the explosive growth of the catfish population in the Everglades National Park.
- The concern raised is that catfish are invading the typical gamefish environment negatively impacting the enjoyment of anglers, not to mention the frustration of the local guides in having to constantly remove them from their charters hook.
- JB further voiced the concern that anglers are aggravating the problem by feeding the catfish with our bait and then releasing the fish back into the environment.
- JB then moved that if the impact study validates concerns that GAS develop a campaign to encourage local guides execute the catfish when caught in an effort to reduce the population growth rate.
- The motion was unanimously approved. and a committee was assigned to lead the project.
Our best Fish Recipes for GAS
Maple Cajun Salmon Pinwheels
Maple Cajun Salmon Pinwheels
Maple Cajun Salmon Pinwheels
SALMON:
- ▢ 1 Whole Side of Salmon skin off
- ▢ 2-3 tbsp of Blackened Cajun Seasoning
- ▢ 1 tbsp of Canola Oil
FILLING:
- ▢ 1 block of Cream Cheese
- ▢ 1 tbsp of Bacon Bits
- ▢ 1 tbsp of Diced Pimentos
- ▢ 2 tsp of Green Onions sliced
- ▢ 2 tsp of Mayonnaise
- ▢ 1.5 tsp of Dijon Mustard
- ▢ 1.5 tsp of Minced Garlic
GLAZE:
- ▢ 2.5 tbsp of Maple Syrup
- ▢ 2 tbsp of Melted Butter
- ▢ 1 tsp of Hot Sauce
INSTRUCTIONS
- Lay out your salmon with the skin off and trim any excess pieces of fat or meat. Lather in oil and season both sides using your favorite cajun seasoning. Add the cream cheese and all the other ingredients for the filling and mix together. Lather a thin layer over one side of the entire salmon. Beginning at the tail end, roll the salmon into itself all the way in order to create the pinwheel shape. If you want, wrap the salmon in plastic wrap and place in the fridge to set for 30 minutes. Pull the salmon out and slice it to create that classic pinwheel. Season the top side of the salmon with more seasoning, place into a skillet or wood plank along with lemon slices and set in the fridge until ready to use.
- Preheat your smoker to 275F to cook indirect. Add some wood chips or wood chunks to the coals for added smoke flavor.
- Pull the salmon out and bring to room temperature for 7-8 minutes. Place the skillet into the smoker and let cook for about 30-35 minutes until it reaches 135-140F internal. About 10 minutes before the salmon is done, mix together your glaze and lather on top of the salmon pinwheels. Let finish cooking and then pull off to cool for 5 minutes.
- Garnish the salmon with chopped parsley and enjoy!
Walleye Chowder
Maple Cajun Salmon Pinwheels
Maple Cajun Salmon Pinwheels
Ingredients (feeds 6)
- 5 slices bacon cooked and chopped
- 3 tbsp butter
- 1/2 cup celery chopped
- 1 large yellow onion chopped
- 1/4 cup all-purpose flour
- 4 cups cold milk
- 2 cups cubed red potatoes approx. 2 potatoes
- 3-4 walleye fillets, cut into chunks
- Freshly ground salt and pepper to taste
- 2 tbsp chopped fresh parsley
Instructions
- Heat the butter in a large stock pot over medium-high heat. Add the celery and onions, sauté until softened.
- Stir in flour to form a roux. Slowly whisk in the milk.
- Add the potatoes and bacon and stir gently. Reduce heat and simmer for 30 minutes, or until potatoes are cooked through.
- Add fish chunks and cook for an additional 6-8 minutes, or until fish is cooked through.
- Season to taste with salt and pepper. Garnish with parsley and serve.
Do you have GAS?
Join Now
Welcome to the GAS, a community of fishing enthusiasts, euchre players, and bourbon lovers!
Make your first year payment of $75 today and receive a GAS hat, towel and decal and then begin enjoying your GAS benefits! Annual renewals are $50 per year.