You want outdoor extras? We’ve got outdoor extras…
Lure of the week
Lure name: Free Minnow
Company: 412 Bait Co. (https://www.everybodyshops.com/5-free-minnow-8-pack-ts-412-bait-company.html and http://412baitco-com.3dcartstores.com/)
Lure type: Soft plastic
Sizes and colors: Available in a 5-inch model in assorted colors, including baby bass, June bug, cold steel, dreamsicle, pearl white, copperhead, poppin purple and black/blue, among others.
Target species: Largemouth and smallmouth bass
Technique: Fish the Standard Formula in situations where you want to go weedless, or when you want the bait to stand up, say on a shaky head jig. Choose a Tournament Series version when you want to throw something like a weightless Texas rig. Work it through the water like a jerkbait. All free minnows are scent impregnated and produce a motion that is irresistible to bass.
Sugg. retail price: $6.48 for an 8-pack.
Notable: Free Minnows come in two varieties, in terms of the plastic used to make them. There’s the Standard Formula (SF) and the Tournament Series (TS). Standard Formula minnows are fairly soft and float. Tournament Series Minnows are super soft, but sink.
Tip of the week
Spring turkey hunting is tough enough without adding lots of wind to the mix, but that’s just what you encounter sometimes. There are ways to deal with it, though. For starters, get out of the wind as much as possible. That’s what turkeys do. So look for them in creek bottoms, hollows and draws rather than ridges. Don’t be afraid to call a little louder than you might otherwise, too. That’s not always the way to go, but if there’s a time to “talk turkey” loudly and maybe a bit more often, this is it. Box calls really excel in such conditions.
Recipe of the week
- 1 cup flaked, cooked carp
- 1/2 tablespoon butter
- 3 cups mashed potatoes
- 1/2 teaspoon pepper
- 1 egg, beaten
- 2 tablespoons bacon grease
- 1/2 teaspoon salt
- 1/8 teaspoon paprika
I know what you’re thinking. Eat carp? My own grandfather said he’d eat a pine board first.
But he also admitted that he knew of people who cooked and ate carp regularly and liked it.
It’s also true that the fish was first brought to America to serve as a food source. In many parts of the world, it’s still considered fine eating.
So, in case you’re feeling brave, here’s a recipe from the Texas Parks and Wildlife Department.
Skin the carp, remove the dark meat and score the remaining fillets, meaning cut slices into them every quarter inch or so to allow heat to better penetrate the meat. Bake everything until the fillets flake easily with a fork.
When it cools, mix the fish in a bowl with the potatoes, bacon grease, butter, salt, pepper and paprika. Add the beaten egg.
Shape the mixture into patties and fry in a pan until golden brown. Drain them on paper towels and serve.