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Gear of the week
Gear name: Kodiak
Company: Outdoor Element (https://www.everybodyshops.com/kodiak-paracord-survival-bracelet.html)
Kodiak paraord survival bracelet
Gear type: Paracord survival bracelet
Product description: The Kodiak isn’t one survival tool; it’s several rolled into one, all conveniently located on your wrist. That’s the Kodiak paracord survival bracelet. It’s made from 8 to 10 feet of 550 paracord, that do-it-all rope of the outdoor world. But there’s a lot more to this. There’s a fishing hook braided into the cord, for starters, along with two strands of bradied 20-pound fishing line. The buckle, meanwhile, has a ferro rod and hardened stainless steel striker for starting fires.
Available options: This is available in three colors, black, green and red.
Suggested retail price: $24.99.
Notable: What’s so special about paracord? Well, it’s rope initially used – as its name suggests – in parachutes. It’s so handy because of how it’s made and what it includes. Type III paracord like this can support 550 pounds of weight as is. Broken down – it’s a hollow nylon shell with smaller strands of line within the core – it can serve all sorts of other uses.
Tip of the week
When scouting for turkeys this spring, look for scats. They’ll tell you if you’re on the trail of a gobbler or not. Scat from a male turkey is J-shaped, with a darker coloration at one end and a lighter at the other. Hen scats are more uniform in color and without a definite shape.
Recipe of the week
Pan fried trout
- 2 pounds trout, cleaned
- 2 ounces butter
- all-purpose flour
- salt and pepper to taste
The stocking trucks are rolling, so anglers all over will be creeling trout for the table soon.
Here’s a simple but good recipe for those fish.
Clean the fish, removing the heads and the blood line inside the body cavity. Rinse them, then pat them dry. Cut a few diagonal slashes in each side of the fish.
Season the flour with salt and pepper. Roll the fish in the flour until covered.
Heat the butter in a frying pan until it’s bubbly. Add the fish, frying until the fish reaches 140 degrees (that’s perhaps 5 minutes per side, depending on the thickness of the fillets).
Serve with lemon.