Tips on storing canoes and kayaks in outdoor extras

Posted on: October 7, 2019 | Bob Frye | Comments

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Lure of the week

Lure name: XTS Mini Dad (

Company: Bass Pro Shops (

Canoes and fishing go together.

XTS Mini Dad

Lure type: Crankbait

Sizes and colors: Available a 1.5-inch model in 11 colors, including stream crawfish, yellow brown molting craw, Louisiana craw, green craw, dirty brown craw and matte tiger.

Target species: Crappies, yellow perch, bluegills, trout, largemouth bass, and smallmouth bass.

Technique: This Mini Dad – as in “mini crawdad” – looks like a bait that’s been some kind of crash diet. It’s buggy eyes atop a funnily streamlined frame. But, according to anglers, it seems to catch fish. One of many crankbaits in the Bass pro line, the Mini Dad gets good reviews from anglers. It gets a 4.6 out of 5 rating on the store website, with fans touring its wobbly action, especially on a slow retrieve. In all honesty, it’s an in-house variation of the Rebel Crawfish, the famous lure tha dates to the 1960s. it costs half as much, which may account for some of its popularity.

Sugg. retail price: $2.49.

Notable: This floating crankbait has a maximum diving depth of three feet. It weighgs one-ninth of an ounce and size 8 hooks.

Tip of the week

Boating season is just about over for most people. Are you storing your canoes or kayaks properly until the next one starts? There are ways to do it that are better than others. It’s best to store them inside rather than out if possible. It’s always best to keep them off the ground, too. Canoes should be hung upside down from the rafters, or at least set upside down atop something like sawhorses. Kayaks are often best stored hanging on their sides.

Recipe of the week

Fried trout


  • 1 1/2 pounds trout fillets
  • ½ up cornmeal
  • 1 small onion, minced
  • ¼ teaspoon garlic powder
  • 1-2 eggs
  • Black pepper to taste
  • Cooking oil


Stocked trout caught in the colder water of fall are often remarkable, at least by comparison to their late spring counterparts, for the firmness of their flesh. So if you ever plan to keep any, now may be the time to do it.

To make this, start by combining the eggs, cornmeal, onion, garlic powder and black pepper in a bowl. Mix well.

Dip the fillets into the resulting batter. Coat on both sides, then fry in a skillet over medium heat. Turn periodically.

When the fillets are golden brown, and the fish inside flakes easily with a fork, it’s done.


See also: Solo canoes and pack boats growing in popularity


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Bob Frye is the editor. Reach him at 412-838-5148 or See other stories, blogs, videos and more at

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