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Lure of the week
Lure name: Aglia Flashabou
Aglia Flashabou
Company: Mepps (www.mepps.com)
Lure type: Inline spinner
Sizes and colors: This comes in no less than six sizes, from 1/12-ounce on up to 1/2–ounce. It also comes in 14 color combinations, from brown trout, copper and hot firetiger to rainbow trout, hot orange and silver.
Target species: Panfish, trout, largemouth and smallmouth bass, steelhead, even northern pike and muskies.
Technique: The Mepps Aglia has, of course, been around for decades. It’s iconic blade produces flash and vibration and has been catching fish for decades. This new version of the lure looks to add on to that. It has a hand-tied “flashabou” tail that’s meant to shimmer in the water, thereby tempting even the most reluctant of fish to strike. In its smallest sizes, 0 and 1, it’s designed for panfish and brook trout. Sizes 2 and 3 are for targeting larger trout and sauger, sizes 3 and 4 for smallmouths and walleyes, size 4 and 5 for largemouths and pike and 5s for muskies.
Sugg. retail price: $6.25.
Notable: This lure is also available in a two-blade configuration. It produces more flash and gives the bait some extra loft for fishing over top of weeds and structure.
Tip of the week
Monofilament, fluorocarbon or braid? Each type of fishing line has its advantages. You have to figure out what you’ll be fishing for, in what kind of conditions, to know which to choose. For example, when it comes to throwing shallow-diving crankbaits around wood or rocks – especially square-bill crankbaits – think about using monofilament. It floats and has the most stretch. So when your lure hits an object, mono is best at allowing it to bounce off and keep going without snagging.
Recipe of the week
Spicy venison pasta
Ingredients
- 1 pound venison ground meat
- 10.5 ounces condensed cheddar cheese coup
- 1 1/3 cups water
- 2 cups uncooked pasta, shell-shaped
- 1 cup picante sauce
- 10.5 ounces condensed beef broth
Directions
The backstraps are probably already gone, right?
But if you filled a tag this past season, there’s probably some ground venison left in your freezer. Here’s a good way to use some of it.
Brown the venison in a 12-inch skillet. Pour off any grease when it’s done.
Add the water and broth and heat it all to a boil. Add the pasta, then reduce the heat to medium. Cook 10 minutes or until the pasta is done, stirring often.
Finally, stir in the cheese soup and beef broth. Cook until it’s all bubbling, then serve.
