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Gear of the week
Gear name: NanoDry
Company: Matador (https://www.everybodyshops.com/matador-nanodry-large-towel.html)
Gear type: Large travel towel
Product description: Fishing can get messy, especially if there are children involved. But lugging around a big, bulky towel that gets wet and muddy and stays that way is no fun. A solution? The NanoDry. Though it weighs just 5 ounces – just a bit more than a couple of Snickers bars – it unfolds to 24 by 47 inches. And it holds up to 2.3 times its own weight in water. Best of all, it dries far faster than a standard cotton towel, either in the dryer or by hanging it with the attached loop. Its antimicrobial coating, meanwhile, prevents mildew. It’s machine washable.
Available options: This comes in two colors: a blue silicone shell with a moss green towel or a black silicone shell with a charcoal towel.
Suggested retail price: $34.99.
Notable: The NanoDry folds down to fit inside an included silicone storage case. Packed away, it’s about the size of a smartphone, though about two times as thick. Certainly small enough to easily fit inside a pack or bag, it also comes with a carabiner in case you want to clip it to a tackle box, fishing vest, gym bag or anything else.
Tip of the week
If all goes well this season, you or a family member is going to land a special fish: a really big one, a colorful one, a first one. You’ll want to capture it in pictures. To make sure those pictures turns out as good as possible, be sure to use enough light. Meaning, if the angler in the photo is wearing a hat, have him or her tip their cap back or use your flash. The extra light will illuminate a face that might otherwise be lost in shadow. Be sure to take multiple shots, too, with the fish held at different angles. Sometimes tilting the fish a bit toward the camera, for example, results in a better image than having it broadside.
Recipe of the week
- 3 trout, cleaned
- 1 lemon
- 6 cloves crushed garlic
- 1 small onion
- 2 teaspoons dried thyme
- 1 teaspoon dried oregano
- Salt and pepper
- 1 tablespoon olive oil
- ½ teaspoon dried tarragon
- 1 teaspoon dried marjoram
Want to be fancy and primitive at the same time? This is one way to do it.
It involves the simplest of cooking methods but some refined ingredients to create a fish that tastes great in camp.
To start, remove the entrails from the fish and clean the body cavity well, being sure to remove the bloodline from along the spine. Pat the cavity dry with paper towels.
Next, spread garlic along the insides of the fish on both sides. Sprinkle with the salt, pepper and herbs.
Thread a green stick through the fish – imagine a pig on a spit – and suspend the fish over a bed of hot coals. Resting the stick on rocks so that the fish is 6 inches or so above the heat is fine.
Cook about 10 minutes, or until the fish is flaky.
In the meantime, sauté the onion in oil and the herbs. Sprinkle that and lemon over the fish to serve.
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