If you plan to release the fish you catch, think ahead.
Bob Frye/Everybody Advenrtures
Want some extras for your outdoor weekend? Here you go.
New gear of the week
Gear name: Ghost 420
Company: Barnett Crossbows (www.barnettcrossbows.com/)
Gear type: Crossbow
Ghost 420 crossbow
Product description: Does it take a Corvette to get to the grocery store? No. but if you want to get there with the potential for unmatched speed, a sports car it is. That’s what this crossbow is. It will hurt your wallet, but it promises to be the fastest on the block. The Ghost 420 is Barnett’s fastest crossbow ever. It has a 185-pound draw weight capable of shooting a 380-grain arrow at 420 feet per second.
Available options: One of three crossbows in Barnett’s Carbonlite Series, this comes with string dampeners, a rubber butt pad, pass-through foregrip, 7/8-inch Picatinny rails, sling and a side mount quiver that detaches with the push of one button. It’s got a 3-pound trigger pull.
Suggested retail price: $1,199.99.
Notable: This comes from the factory mostly assembled. Getting it ready to shoot requires installing just one bolt. It weighs 7.6 pounds.
Tip of the week
Catch and release fishing sounds good, in theory. But it’s only truly effective if the fish survive. That takes planning.
If you know you’ll be releasing your catch, consider either using barbless hooks or making those you have barbless by mashing the barb down with pliers.
Just remember there’s a tradeoff. With no barb, you’ll have to be especially careful to always keep the fish on a tight line of they might throw the hook and get away sooner than intended.
Recipe of the week
Cajun fish bites
- 2 pounds fish fillets, cut into bite-sized pieces
- 1 cup pancake mix
- 1 cup bread crumbs
- 2 tablespoons Cajun seasoning
- 1 egg
- ¼ cup water
Heat vegetable oil in a deep skillet, Salt and pepper the fish to taste.
In a freezer bag or something similar, combine the pancake mix, bread crumbs and Cajun seasoning. Mix well.
In a separate bowl, whisk the egg and water together.
Dip the fish in the egg wash, put it in the bag and shake until it’s coated well. Fry until golden brown, then serve.