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Lure of the week
Lure name: Pinhead Mino
Company: Clam Outdoors (www.clamoutdoors.com)
Lure type: Jigging spoon
Sizes and colors: Available in four sizes, 1/16-, 1/8-, ¼- and 3/8-ounce, in eight colors, including silver/blue, rainbow glow, gold/black, chartreuse/lime glow and chartreuse/orange glow.
Target species: Crappies, bluegills, yellow perch, walleyes.
Technique: These ice fishing lures are meant to sink fast and then catch fish using a combination of sight and sound. They are shaped like a minnow, complete with a raised dorsal fin, and have a head-down design so that in the water they look like a dying baitfish. The flapper at their head spins and dances on the lift and fall, adding some flash.
Sugg. retail price: $4.99.
Notable: These lures can be fished alone, but you can also tip them with a tiny minnow – or even just the head of one – or something like a maggot or even a small plastic grub. They come with a red treble hook.
Tip of the week
If you want to find coyotes – or any similar-sized predators, for that matter – imagine you’re hunting mice. It’s those critters, as well as moles and voles and small game like rabbits and birds, that make up a big part of a coyote’s diet. So hunt where you’d expect that prey to be: stubbly fields, brushy creek bottoms, marshes, young clear cuts or controlled burn areas. Hunt on calm, cold days when possible, from a place of concealment.
Recipe of the week
- 1½ pounds bluegill fillets
- ¼ teaspoon garlic powder
- 6 tablespoons lime juice
- ¼ teaspoon onion powder
- 1 teaspoon lemon pepper
- ¼ teaspoon kosher salt
This is a great recipe for doing over the grill, though you can do it in your kitchen, too.
Combine the lemon pepper, salt, garlic powder, onion powder and four tablespoons of the lime in a re-sealable plastic bag. Add the fish, close the bag and shake it all up.
Put that in the refrigerator and let it sit for 30 minutes or so, allowing the fish to soak up the flavors.
When it’s ready, coat your grill rack with non-stick spray or use a grill basket, likewise treated. Cook on medium heat until the fish is white and flakes easily, which should take perhaps five minutes.
Remove the fish from the heat, coat with the remaining lime juice, and roll into corn or flour tortillas with your favorite toppings.
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