You want outdoor extras? We’ve got outdoor extras…
Lure of the week
Lure name: ToadRunner
Company: Booyah Baits (www.booyahbaits.com/)
ToadRunner
Lure type: Topwater
Sizes and colors: Available in a 4.5-inch, 7/8-ounce model in bone, leopard frog, cricket frog, bullfrog, albino frog, shad frog, sunburn, night train, ole smokey and bluegill.
Target species: Largemouth and smallmouth bass.
Technique: All topwater lures work by creating sound, action and vibration. The ToadRunner is no e3xception – except in one way. It allows anglers to adjust its sound and action based on conditions. The translucent “wire form tail” has a pliable wire connected to the body by a ball bearing and a split rung. That allows the tail to rotate 360 degrees and create a plopping sound. By bending the wire, anglers change the motion and sound of the lure
Sugg. retail price: $9.99.
Notable: The ToadRunner’s translucent tail takes on the color of the water so fish aren’t spooked by it. It’s best fished around heavy cover and grass mats, but can be fished in open water or around sparse vegetation, too.
Tip of the week
So you want to more consistently break clay birds – and real ones in the field — with your shotgun? Practice the pull-away method of shooting. It works like this: rather than start behind the bird, rush your gun forward to catch it, then shoot when you get in front of it, start at the beak. Put your sight on the front of the birds, push the gun further out front, then shoot when your subconscious says to. With practice, it’s effective, especially at longer ranges.
Recipe of the week
Bluegill meatloaf muffins
Ingredients
- 1 quart bag of bluegill fillets
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ cup white onion, minced
- 1 teaspoon pepper
- ¼ cup panko bread crumbs
- 1 egg
- ¼ teaspoon seasoned salt
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
- 1 tablespoon mayonnaise
- cooking spray
Directions
Rinse and dry the bluegill fillets. In the meantime, put a skillet over medium heat. Add the olive oil, fish, salt and pepper.
Cook the fish until it’s white and flaky, chopping it into small pieces as it goes. Remove from heat, drain all liquid and set aside.
Preheat your oven to 425 degrees. Coat a muffin tin with cooking spray, then set aside for the moment.
In a medium bowl, mix the bluegill, egg, lemon juice, mayo, seasoned salt, breadcrumbs, parsley and onion. Form balls from the mixture and put them in the muffin tins.
Bake for 10 to 15 minutes or until the muffins are golden brown on top.
These can be eaten on their own as is, on a salad or on crusty bread.
